Today, the Q got a sneak peak inside the shoppe everyone is talking about. Okay, not EVERYONE, but an awful lot of people seem to want to know what's happening with the old Blue Roost that was K-Dog place. And I'm here to tell you that the Q, while admittedly easily impressed, was pretty overwhelmed. I'm saying that TotT is hott. As in, this place looks great, smells great (they were testing out the baking this morning), tastes great (ditto, on the croissants at least), and, yes, the coffee's quite good (well, I don't know anything about coffee except that the coffee tasted like...coffee. And an awful lot of work is going into it, including the pouring over of the coffee over the grinds, which suggests to me they know what they're doing, though I'm pretty sure Mr. Coffee has been doing that for awhile. The espresso machine looks positively Chitty Chitty Bang Bang however).
To the connoisseurs and belly-minded, the deets are these: Forty Weight will be your coffee and comes with its own sommelier, so there was Matt Marks from the company busy readying the industrial machinery to make the coffee brew-ready. I know some people really geek out on this stuff, so at the bottom of this post I cut and pasted an orientation on their articulation of the java creation vis a vis the pouring of the hot water over the coffee to make the coffee into coffee. (In case you're salivating, they're not opening til just after Memorial Day. Sorry!)
Fresh euro-style breads have been missing from the neighborhood - and fresh baguettes and the like they will serve. The pastries are all designed by co-owner Eric McIntyre who is a proper pastry chef with credentials from Eleven Madison Park, which is someone named Daniel Humm's restaurant. I'm reveling in the fact that I know nothing about any of this stuff - but it's exciting to see how excited are the partners, their partners, and their partner's partners. Seems like a class act start to finish. Here's the folks I met this morning, and their roles:
From left to right, that's co-owners/spouses/daddies Scott Fagan and Eric McIntyre, Matt Marks the brew-meister, and Bethany Morey and Zahra Lee, your Pastry Sous Chefs.
I had a double-d delightful time talking to the fellas. Scott's a born and bred multi-generational New Yorker, with interestingly enough Caribbean roots on his mother's side. Who knew there was a centuries-old community of immigrant Jews on St. Thomas? Well, Scott did. And now I do too. Look it up! After a high-tech stint in San Fran during the go-go late '90s, he met his future husband Eric, and after the tech boom up-belly-ed, they both enrolled at the Institute of Culinary Education (ICE) in Manhattan, and soon after founded their successful catering business "Tip of the Tongue." Thankfully, despite their pedigrees, they don't come off as food snobs in the least. They seem passionate about food and business and the neighborhood they call home, which the Q calls Lefferts. They live on Winthrop between Flatbush and Bedford and their toddler son will matriculate at Maple Street School next year.
What else? Oh, the decor is very considered. I noted the cool decorative walls made of moulding from old houses:
The nifty arbor inspired wall paper:
The retooling of Blue Roost's display case into a refrigerated air tight utilitarian pretty thingy:
And of course, my favorite word of the decade, the sconces, which I'm betting go very nicely with scones:
Good luck gentlemen! Look for a soft launch just after Memorial Day, meaning shorter hours, while they fine-tune things. Please, save your reviews til they've been up and running for a few days.
God bless America, and God bless good croissants.
Appendix on the coffee:
The
Coffee
While
opening/designing/constructing the first Forty Weight cafe was
a HUGE learning experience, coffee is what the company knows, and knows
well. All of the coffee for the cafe is sourced and roasted by
co-owner/roastmaster Andrew Ballard in Freeville, NY. Roasted and
shipped twice weekly, the coffee being served in the cafe is never more
than a few days post-roast. Most of the coffee is brewed to order on a
custom made pourover bar, using Hario v60s, and Coava Kone filters.
There are always three different impressive options for customers
to choose from for their pourover coffee. For those customers in a
hurry, who just need to get in and get out, there is french pressed
coffee ready in thermo-carafes. During the warmer months, the cafe
offers cold brew iced coffee. In an effort to offer our
customers the most comprehensive experience, we also offer the
Japanese method for preparing iced coffee.
The Espresso
In
a specialty coffee world where espresso seems to be getting subtly
marginalized in favor of single origin black coffee, Forty Weight
Coffee stands firm as espresso junkies. The cafe's espresso is ground
using Mazzer Superjolly grinders and pulled through a two
group La Marzoccos GB/5. Each talented barista has his or her own
personal and passionate relationship with this high-caliber equipment
and Forty Weight's brilliant espressos, and the results are dramatic.
The cafe serves Forty Weight signature Pressure Drop Espresso, as well
as a rotating single origin espresso. At the time of this writing, the
single origin espresso is one of the finalists from the El Salvador Cup
of Excellence.
17 comments:
Looks awesome! I can't wait! My one hope is that they clearcoat laquer over those old moldings to prevent any errant lead chips/dust from contaminating the food. Welcome to the hood, TotT!
Tim, let me translate some: Sounds like, pastry-wise, Eric was a guitar roadie for J. Mascis (1988 tour). The coffee was clearly mastered on a 32-track board. The espresso machine has some serious humbuckers, and perhaps a vintage tremelo system, but I would have to taste it first.
Very exciting news!
Any word on whether they'll be serving meals?
Wow nice.
Paul G.
So excited and happy Eric and Scott!
Fresh bread is missing from the neighborhood? Our neighborhood? Be serious.
Fancy coffee might not be enough to make up for a craaaazy landlady though.
Where are you buying this bread Susan? What kind is it?
Well, 11:09, maybe the landlady turns out to have known what she was doing, sorry. This sounds like a FAR better coffee place than the two that preceded it in that space. And I'm over the moon about a new, better quality grocery market. You preferred Papa & Sons? Really?
This is amazing and exactly what the neighborhood needs! Now we just need someone to write this blog that can write a full sentence without making himself sound like a fool!
anon 7:20: I nominate you! why don't you go and start a non-foolish blog. that would be great.
Seeking non-foolish person to write theQatParkside blog. Must not be foolish. Non-foolishness a plus. Must be able to type 50+ unfoolish words per post. Post-fool degree preferred from dignified university. "Serious" inquiries only. Must be able to make owner of "theQatParkside" look significantly less foolish, thereby increasing his esteem in the eyes of Anon at 7:20. Salary commensurate with cost of fee paid for subscription to blog.
Thanks for the chuckle!
LOL!
Updates on Wholesome Gourmet are eagerly awaited as well.
I love the Q's writing. But I love silliness.
Hey fellow Anon I hope your foolish comment was in jest. The Q is a neighborhood treasure!
Especially great news since I hear (as of July 1st) the Lincoln Park Tavern spaces are once again listed as available for rent....
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