Coffee on the Brain

We think about coffee a lot over here and according to a recent article in Forbes, that alone can stimulate the brain.

The article relates a study by a professor at the University of Toronto. It showed increased levels of brain activity in people when they were prompted with java-related images such as coffee beans and even coffee mugs.

This could be good news for cafe owners that want to tempt passersby with coffee imagery on sandwich boards.

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There are other marketing tricks that go beyond mere signage, too. We like to see bags of coffee on display behind the counter and at point-of-sale. We have a small collection of vintage stove-top coffee percolators on display at one of our cafes in Brooklyn (320 Franklin Ave). Bags and other accoutrement are most effective when visible from outside the shop. Make it easy for the consumer; don’t make them guess at what you’re doing in there. Chances are good they’re already thinking about coffee anyway.

Chef's Table at Brooklyn Fare - 3 Michelin Stars Again

Thrilled and happy for our client Chef's Table at Brooklyn Fare's Michelin 3 Stars. Go Caeser and the crew!

Chef's Table at Brooklyn Fare`

431 W. 37th St., New York 10018 

MICHELIN Guide 2018

Contemporary

MICHELIN Guide

Like a wild mushroom after spring rain, Chef César Ramirez's new home for his incomparable Chef’s Table has sprung up in Hell’s Kitchen, seemingly overnight. As with the original, the interior is furnished with a long dining counter positioned before the stainless steel and polished copper kitchen to keep the mood celebratory and everyone’s eyes on the cooking. Several tables with banquette seating expand on the former location’s comfort and capacity, thereby adding a bit of formality to the otherwise cutting-edge space. Chef Ramirez may be a visionary, but he refrains from being showy by keeping simplicity and astounding precision at the heart of each dish. The result is a cuisine that is visually arresting, a mosaic of both flavors and textures that coaxes only the best from each morsel of fish. This begins with a tartlet generously filled with sour cream and a precariously balanced mountain of glistening trout roe. Scottish langoustines appear raw, but are in fact warmed just enough to retain their tenderness, finished with translucent radish and a bright blossom. Koshihikari rice gently stirred with foie gras and abalone is enriched by a sea urchin emulsion for a luscious denouement.

 

Photo Daniel Krieger - Eater ny

Photo Daniel Krieger - Eater ny

Kitten Goes Pink for Breast Cancer Awareness Month

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 October is breast cancer awareness month, and we’ve gone pink to show our support. We’ve substituted the blue stripe on a portion of our 12-ounce Alchemy bags for a beautiful pink stripe. A portion of proceeds from all retail bags sold will go to the Susan G. Komen Foundation during his month. Susan G. Komen addresses breast cancer on multiple fronts such as research, community health, global outreach and public policy initiatives in order to make the biggest impact against this disease.