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Enjoy the French Outdoor Cafe
Caribou Cafe offers a delectable selection of classic French dishes such as the Niçoise salad, Moules Frites and Escargot. It certainly has the charm of a small French cafe, if not the flavor.
The chef, Olivier Desaintmartin, is a native from Champagne and has studied with great chefs from France. The dishes he serves are not outlandish or particularly fancy, but are simple, classic and hearty French dishes.
Caribou Cafe is located on Walnut Street so its outdoor seating is perfect for enjoying the weather and people of Philadelphia. The interior is small and homey, but can be rather stuffy, depending on the day. It is not ideal for larger crowds, although the staff can be very accommodating and are willing to put tables together if needed. They also allow a bit of dining or soup at the bar, which is spectacular on a slow day.
The beer and wine selection is vast albeit pricey considering there is a decently priced Irish pub just across the street.
Last time I was here, my wine came with at least two dead mosquitoes. It was a humid, bug-filled day, but I was still surprised that the waiter allowed it to happen. I did not let that bother me because the crème brulée was particularly good that evening. It had just the right amount of sweetness and creaminess and was torched to a perfect crunch on top.
The food here will not amaze you, but it does pay homage to classic French dining. Come to Caribou Cafe for the atmosphere and selection of drinks. Happy hour is every day from four to six with discounts on all sorts of beers, wines and cocktails.
Explore fresh, Island-inspired cuisine
Inspired by the bounty of land and sea, our award-winning chefs create distinctive menus for each of our restaurants, offering you an array of dining options, from breakfast to dessert. Set the mood for your evening with nightly musical entertainment and graceful hula performances.
Enjoy casual al fresco fare at House Without A Key, take in the ocean view from the open-air dining room at Orchids, or indulge in fine dining at our AAA Five Diamond and Forbes Five Star restaurant, La Mer. Savor bespoke craft cocktails and elevated wine at L’Aperitif, Lewers Lounge, and Cattleya Wine Bar. For your convenience, Halekulani Bakery & Restaurant provides relaxed all-day dining and “grab and go” delicacies.
Treat yourself to refined dining with an ocean view at La Mer. Savor the delights of an internationally acclaimed menu inspired by the traditions of French cuisine and the flavors of Hawaii, complemented by an extensive wine selection. Hawaii’s only dual awarded restaurant (AAA Five Diamond status for three consecutive decades, and the only Forbes Travel Guide Five Star restaurant in Hawaii) La Mer embodies elegance and romance.
A view of Waikiki Beach pairs naturally with the coastal Italian-inspired cuisine of Orchids. Breakfast, lunch and dinner include vegetarian options and choices ranging from light fare to hearty dishes, highlighting local produce and fresh seafood. Dine in the casually elegant oceanfront setting that makes Orchids a perennial favorite of locals and our return guests, especially for our celebrated Sunday Brunch and classic Afternoon Tea.
House Without A Key
Immortalized in literature, House Without A Key is one of the most iconic restaurants in Waikiki, famed for nightly Hawaiian music and hula performances with the over century-old kiawe tree as its backdrop. The informal open-air and outdoor seating arrangements create a relaxed, fresh atmosphere for breakfast, lunch or dinner. Enjoy the new brick oven, viewing kitchen, and newly designed poolside bar or settle in with one of our signature Mai Tais in hand and watch the glow of sunset over the sea.
Caribou Cafe: Enjoy the French Outdoor Cafe - Recipes
Fresh . Organic . Local
Enjoy french meadow from the comfort OF home
TAKEOUT - DELIVERY - CURBSIDE PICK-UP
French Meadow is honored to be featured and celebrated in the inaugural World edition of Truth, Love and Clean Cutlery , a guide to exemplary organic, sustainable, and ethical restaurants of the world.
French Meadow is the only restaurant from Minnesota included in the World edition
"Is there an Alice Waters of American baking ? I f so it might well be Minneapolis&rsquo Lynn Gordon"
- Truth, Love & Clean Cutlery (Abrams, 2018)
"French Meadow has led, articulated, and demonstrated everything right and good about food in America in the last several decades: championing organics before there really was such a thing promoting sustainable agriculture making and serving slow foods and generally providing a tasty little oasis of thoughtful and healthy living since the dawn of time. Or 1985, more specifically."
Dara Moskowitz Grumdahl, James Beard award-winning food & wine writer
French Meadow's legacy is our famous organic bakery, founded by owner Lynn Gordon in 1985, the first organically-certified bakery in the country.
We maintain that tradition in our on-site bakery, where every day we are baking the signature organic yeast-free breads served in our restaurants, as well as an array of delicious desserts, including indulgent gluten-free & vegan specialties. Check out our dessert menu where there's something luscious for everyone.
Need a cake for a special event?
We have you covered. Order online today.
French Meadow Bakery & Cafe has been a pioneer and advocate for organic, farm-to-table cuisine since we began in 1985.
We have longstanding relationships with over a dozen local farms that supply our restaurants with fresh, organically grown, humane, and sustainably farmed vegetables, herbs, meats, flours, eggs, and dairy products.
Drip or filtered Edit
Drip-brewed, or filtered coffee, is brewed by hot water passing slowly over roasted, ground coffee beans contained in a filter. Water seeps through the ground coffee, absorbing its oils, flavours and essences as it passes through the filter. The used coffee grounds remain in the filter as the liquid slowly drips into a collecting vessel, such as a carafe or pot.
Paper coffee filters were invented in Germany by Melitta Bentz in 1908.  To reduce waste, some coffee drinkers use fine wire mesh filters, which can be re-used for years. Many countries in Latin America and Africa, traditionally, prepare drip coffee using a small reusable bag made of cotton or other cloth.
French press or cafetière Edit
A French press, also known as a press pot, coffee press, coffee plunger, cafetière (UK) or cafetière à piston, is a coffee brewing device patented by Italian designer Attilio Calimani in 1929.  A French press requires a coarser grind of coffee than a drip brew coffee filter, as finer grounds will seep through the press filter and into the coffee. 
Coffee in a French press is brewed by placing the ground coffee in the empty beaker and adding hot (93-96 degrees Celsius, 200-205 degrees Fahrenheit) water, in proportions of about 28 grams (1 ounce) of coffee to 450 ml (15 fluid ounces) of water, more or less to taste. After approximately four minutes the plunger is pressed to separate the grounds and hold them at the bottom of the beaker, then the coffee is poured.  Coffee press users have different preferences for how long to wait before pressing the plunger, with some enthusiasts preferring to wait longer than four minutes.
Cold brew Edit
Cold brewing, also called cold water extraction or cold pressing, is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for about 12 to 24 hours.  
The water is normally kept at room temperature, but chilled water can also be used. After the grounds have been steeped, they are filtered out of the water using a paper coffee filter, a fine metal sieve, a French press, or felt. The result is a coffee concentrate that is diluted with water or milk, and is even sometimes served hot, but often served chilled, over ice, or blended with ice and other ingredients such as chocolate. 
Cold brew coffee originated in Japan, where it has been a traditional method of coffee brewing for centuries.  Slow-drip cold brew, also known as Kyoto-style, or as Dutch coffee in East Asia (after the name of coffee essences brought to Asia by the Dutch),  refers to a process in which water is dripped through coffee grounds at room temperature over the course of many hours.  Cold brew can be infused with nitrogen to make nitro cold brew coffee.
Because the ground coffee beans in cold-brewed coffee never come into contact with heated water, the process of leaching flavor from the beans produces a chemical profile different to conventional brewing methods.   Coffee beans contain a number of parts that are more soluble at higher temperatures, such as caffeine, oils and fatty acids. However brewing at a lower temperature for 24 hours results in higher caffeine content when brewed in equal volume compared to 6 minutes at 98 °C.  The pH of cold and hot brew coffee is similar but cold brew coffee has a lower titratable acid concentration.  Both pH and titratable acidity influence taste. 
Flash brew Edit
Flash brewing is a Japanese style of cold coffee brewing. It is similar to drip coffee, as it involves pouring hot water over ground coffee contained in a filter. In this method, a smaller amount of hot water is used and the coffee is dripped directly over ice which immediately cools the coffee down. Unlike cold brewing — another cold coffee method — flash brewed coffee preserves the flavor and acidity that is characteristic of hot drip coffee. Because of this, flash brew coffee is well suited for lighter roasts of coffee, chosen for their unique and complex flavors.  In many coffeeshops and coffee chains, iced coffee is made by taking hot coffee and adding ice, which waters down the coffee over time. Flash brewing is a great cold coffee method that works around this issue.
A coffee percolator is a type of pot used to brew coffee by continually cycling the boiling water through the grounds using gravity until the required coffee strength is reached. There are stove-top percolators and standalone units which contain a built-in heating element. Percolators were popular until the 1970s, when they were widely replaced other techniques. By the mid-1970s, many companies ceased production of percolators. [ citation needed ]
Turkish coffee Edit
Beans for Turkish coffee are ground to a fine powder. Turkish coffee is prepared by immersing the coffee grounds in water and heating until it just boils. This method produces the maximum amount of foam. If the coffee is left to boil longer, less foam remains. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain no sugar), az şekerli (little sugar half a level teaspoon of sugar), orta şekerli (medium sugar one level teaspoon), çok şekerli (a lot of sugar). Before boiling, the coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved.
Moka coffee is coffee brewed with a moka pot, a stovetop coffee maker which produces coffee by passing hot water pressurized by steam through ground coffee at a lower pressure than an espresso maker. The moka pot is an Italian invention, first produced by Bialetti in the early 1930s. The flavor of moka coffee depends greatly on bean variety, roast level, fineness of grind, and the level of heat used. Due to the higher-than-atmospheric pressure involved, the mixture of water and steam reaches temperatures well above 100 °C, causing a more efficient extraction of caffeine and flavors from the grounds, and resulting in a stronger brew than that obtained by drip brewing. [ citation needed ]
A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee. This type of coffee maker is also known as vac pot, siphon or syphon coffee maker, and was invented by Loeff of Berlin in the 1830s. These devices have since been used for more than a century in many parts of the world and more recently have been given a new use by bartenders and chefs to make hot cocktails and broths. 
Espresso is brewed by using an espresso machine to force a small amount of nearly boiling water and steam – about 86 to 95 °C (187 to 203 °F) – under pressure through finely ground and compacted coffee.   The espresso machine was patented in 1901 from an earlier 1884 machine,   and developed in Italy with the invention of the Gaggia machine, espresso spread in popularity to the UK in the 1950s where it was more often drunk with milk as cappuccino due to the influence of the British milk bars,    then America in the 1980s where again it was mainly drunk with milk,  and then via coffeehouse chains it spread worldwide.  Espresso is generally denser than coffee brewed by other methods, having a higher concentration of suspended and dissolved solids it generally has a creamy foam on top termed "crema".  Espresso is the base for a number of other coffee drinks, such as latte, cappuccino, macchiato, mocha, and Americano. 
Caffè Americano or simply Americano (the name is also spelled with varying capitalization and use of diacritics: e.g. Café Americano, Cafe Americano, etc.) is a style of coffee prepared by adding hot water to espresso, giving a similar strength to but different flavor from brewed coffee. The drink consists of a single or double-shot of espresso combined with between 1 and 16 fluid ounces (30–470 ml) of hot water. The strength of an Americano varies with the number of shots of espresso added. In the United States, "Americano" is used broadly to mean combining hot water and espresso in either order. Variations include long black and lungo.
The caffè lungo (or allongé in French) is similar to a Caffè Americano or a long black. However, instead of adding water to an espresso, all the water is brewed. The lungo is generally smaller than an Americano or a long black.
A Manilo coffee consists of a regular espresso shot and less than 100ml of silky milk. Popularised due to its strength and taste, without a lot of milk. Similar to a half flat white, but slightly smaller.
Cuban tradition is to drink coffee strong and sweet, often mixing the sugar with the coffee beans before brewing. The traditional method of brewing coffee was a filter method using a cloth cone this has mostly been replaced with an aluminium cafetera or coffeemaker—in tourist areas some cafés will have an espresso machine, though espresso machines are expensive, so espresso is not a common drink for most Cubans.   Though quality coffee is grown in Cuba, it is expensive, so most Cubans drink coffee imported from Puerto Rico, and often mixed with ground peas.   The Cuban habit of brewing coffee with sugar has spread to Miami, West Palm Beach, Tampa and the Keys, in Florida, US, where espresso is the preferred brewing method and an espresso brewed with sugar is termed Café Cubano, Cuban coffee, Cuban espresso, cafecito, Cuban pull, or Cuban shot.  Sometimes demerara sugar is used, and sometimes the sugar (white or brown) is not brewed with the coffee, but is placed in the cup as the coffee is dripped into it, then stirred into a froth.   Variations on the Miami café Cubano are with a splash of milk - cortadito and with steamed milk - café con leche. 
Caffè crema (Italian: cream coffee) refers to two different coffee drinks:  an old name for espresso (the 1940s and 1950s), and a long espresso drink primarily served in Germany, Switzerland and Austria and northern Italy (the 1980s onwards), along the Italian/ Swiss and Italian/ Austrian border.  As a term, it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as Swiss caffè crema. Variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is French, while "caffè" and "crema" are Italian, thus "café crema" mixes French and Italian.
A Cafe Zorro is a double espresso or doppio, added to hot water with a 1:1 ratio. [ citation needed ]
Doppio is a double shot, served in a demitasse cup. 
An espresso Roberto is a double shot espresso with a small amount of steamed milk on the side. Made properly a splash of steamed whole milk is added.
An espresso Romano is a shot of espresso with a slice of lemon served on the side. The lemon can be run along the rim of the cup as a way to accentuate the espresso's sweetness.  Despite the name, it has no link to Italy nor Rome. [ citation needed ]
An espresso Sara originates from the municipality of Budoia in Northern Italy. Similar to Caffè Americano, it is a single shot of espresso but instead of dilution with hot water, cold water is used.
Originally one or two shots of hot espresso poured over slices of lime. It can also be served on ice, sometimes with a touch of milk. [ citation needed ]
Ristretto is traditionally a short shot of espresso made with the normal amount of ground coffee but extracted with about half the amount of water. Since ristrettos are essentially the first half of a full-length extraction, the faster-to-extract compounds predominate in a ristretto. The opposite of a ristretto is a lungo, which is typically double the shot volume. Ristretto means “limited” or “restricted” in Italian whereas lungo means “long.” [ citation needed ]
Straight ristrettos—shots that are traditionally drunk from a demitasse and not diluted into a larger cup containing milk or water—could be described as bolder, fuller, with more body, and less bitterness, but with a higher concentration of acidity. These characteristics are usually attributed to espresso in general but are more pronounced in a ristretto. Diluted into a cup of water (to make an Americano or long black) or milk (e.g. latte and cappuccino), ristrettos are less bitter and exhibit a more intense espresso character. 
Coffee with milk Edit
Coffee with condensed milk Edit
Café bombón was made popular in Valencia, Spain, and spread gradually to the rest of the country. It might have been re-created and modified to suit European tastebuds as in many parts of Asia such as Malaysia, Thailand, and Singapore. The same recipe for coffee which is called "Kopi Susu Panas" (Malaysia) or "Gafeh Rorn" [lit: hot coffee] (Thailand) has already been around for decades and is very popular in "mamak" stalls and "kopitiams" in Malaysia. A café bombón, however, uses espresso served with sweetened condensed milk in a 1:1 ratio whereas the Asian version uses ground coffee and sweetened condensed milk at the same ratio. On the Canary Islands a variety named "Café Proprio" or "Largo Condensada" is served using the same amount of condensed milk but a "café largo" or espresso lungo. For café bombón, the condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour – though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso with a sachet of condensed milk for patrons to make themselves.
Coffee with espresso Edit
Regular coffee (slow brewed as with a filter or cafetière) is sometimes combined with espresso to increase either the intensity of the flavour or the caffeine content.  This may be called a variety of names, most commonly "red eye,"  "shot in the dark,"   and "depth charge" – though this last is a federally registered trademark of a company, Caribou Coffee, so its usage is restricted.  Coffeehouse chains may have their own names, such as "turbo" at Dunkin' Donuts.  A double shot of espresso in the coffee may be termed a "black eye," and a triple shot a "dead eye." "Caffè Tobio" is a version with an equal amount of coffee to espresso. 
Coffee with tea Edit
- Black tie is a drink made by mixing traditional Thai iced tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a double shot of espresso. 
- Numerous houses use the term chai latte to indicate that the steamed milk of a normal caffè latte is being flavoured with a spiced tea concentrate instead of with espresso. Add espresso shots for a dirty chai latte . Spiced chai (aka by the redundant term "chai tea") with a single shot of espresso. In addition, 1-2 tablespoons of instant espresso may be brewed while simultaneously steeping chai in the same container a small amount of a dairy or non-dairy drink of choice is usually added to complete the drink. 
- Red tie is a drink made by mixing traditional Thai iced tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a single shot of espresso.  is a popular drink in Hong Kong, made of a mixture of coffee and Hong Kong-style milk tea. It was originally served at dai pai dangs (open space food vendors) and cha chaan tengs (cafe), but is now available in various types of restaurants. It can be served hot or cold. The name yuanyang, which refers to mandarin ducks, is a symbol of conjugal love in Chinese culture, as the birds usually appear in pairs and the male and female look very different. This same connotation of "pair" of two unlike items is used to name this drink. 
Coffee with alcohol Edit
A liqueur coffee, as its name suggests, is a coffee brew with a 25 ml shot of liqueur. This brew is usually served in a clear liqueur coffee glass with the coffee and cream separated for visual and taste effect. The liqueur of choice is added first with a teaspoon of sugar mixed in. The glass is then filled to within an inch of the top with filtered coffee. Slightly whipped cream may then be poured over the back of a spoon, so that it floats on top of the coffee and liqueur mixture. The sugar is required in the coffee mixture to help the cream float. [ citation needed ]
- (Irish Whiskey) (that is an Italian drink, consists of a shot of espresso "corrected" with a shot of liquor, usually grappa, brandy or sambuca.) (many brands) , kaffegök or svartkopp (coffee with moonshine) is an alcoholic coffee drink from Rüdesheim in Germany invented in 1957 by Hans Karl Adam. It is made with Asbach Uralt brandy with coffee and sugar, and is topped with whipped cream.
- A Pharisäer (Danish: farisæer), meaning a Pharisee, is an alcoholic coffee drink that is popular in the Nordfriesland district of Germany. It consists of a mug of black coffee, a double shot of rum, and a topping of whipped cream. In 1981, a court in Flensburg ruled that 2 centilitres (0.70 imp fl oz 0.68 US fl oz) of rum were not sufficient for preparing a genuine Pharisäer.  is an old drink from Tenerife combining espresso, condensed sweetened milk, foamed milk, lemon, cinnamon and Licor 43, which was carried across the Atlantic in a later modified form as the Carajillo.
- A Carajillo is a Spanish drink combining coffee with brandy, whisky, anisette, or rum. It is typical of Spain and according to folk etymology, its origin dates to the Spanish occupation of Cuba. The troops combined coffee with rum to give them courage (coraje in Spanish, hence "corajillo" and more recently "carajillo"). There are many different ways of making a carajillo, ranging from black coffee with the spirit simply poured in to heating the spirit with lemon, sugar and cinnamon and adding the coffee last. A similar Italian drink is known as caffè corretto. The American version of a Spanish Coffee uses a heated sugar-rimmed Spanish coffee mug with 3/4 ounce of rum and 1/2 ounce of triple sec. The drink is then flamed to caramelize the sugar, with 2 ounces of coffee liqueur then added to put out the flame, and then topped off with 3 to 4 ounces of coffee, and whipped cream. has its origins in the British Army, typically made by mixing black tea with rum, though in Australia and New Zealand it is more often made with black coffee instead. On ANZAC Day, this version is served to soldiers before dawn services as part of the "gunfire breakfast".
- Hotshot, Is a swedish shot with 1 part Galliano, 1 part, Coffee and 1 part Heavy Cream
The caffeine content of these coffee drinks, to the extent that caffeine is present in them, will not prevent intoxication from their alcohol content. Instead, the caffeine may mask the true degree of ethanol-induced loss of coordination.
Melya is coffee flavoured with cocoa powder and honey.  Cream is sometimes added. 
The Marocchino is made from espresso, steamed milk, and a dusting of cocoa powder, similar to the espressino. [ citation needed ]
A café miel has a shot of espresso, steamed milk, cinnamon, and honey. The name comes from the French word for honey, miel. [ citation needed ]
Mocha or café mocha or mochaccino
A café mocha is a variant of a caffè latte. Like a latte, it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of a chocolate syrup, although other vending systems use instant chocolate powder. Mochas can contain dark or milk chocolate.
The term moccaccino is used in some regions of Europe and the Middle East to describe caffè latte with cocoa or chocolate. In the U.S. it usually refers to a cappuccino made with chocolate.
A "cafe borgia" is a mocha with orange rind and sometimes orange flavoring added. Often served with whipped cream and topped with cinnamon. [ citation needed ]
Café de olla or pot coffee is a traditional coffee-based drink prepared using earthen clay pots or jars in Mexico and other Latin American countries. It is flavored with cinnamon and piloncillo. Consumed primarily in colder weathers, usually with the merienda meal, and accompanied with pan dulce pastries. [ citation needed ]
Café Rápido y Sucio [ citation needed ]
A Café Rápido y Sucio or a Quick & Dirty Coffee, is simply three shots of espresso topped with chocolate or mocha syrup. Unlike a café mocha which has milk added or an Americano which has water added, a Café Rápido y Sucio or a Quick & Dirty Coffee is espresso and chocolate only. Any variation of this drink containing more than three shots of espresso would be referred to as a Fast & Filthy Coffee.
'Two Guys Praline coffee' which is a creation of the short lived Two Guys from Brussels café in Bangor, Gwynedd. It's one part espresso over a Belgian Praline chocolate, two parts steamed milk and 12ml of sweetened condensed milk.
Some coffeehouses provide flavoured syrups which customers can have added to their coffee drinks. Some non-dairy creamers have flavoured versions, such as hazelnut flavour and Irish Cream flavour (the latter is non-alcoholic).
Greek frappé (Café frappé) (Greek: φραπές ), sometimes called a javaccino    by independent coffeehouses, is a foam-covered iced coffee drink made from spray-dried instant coffee. It is very popular in Greece especially during summer, but has now spread on to other countries.
There are numerous ways in which this coffee can be tailored to the individual's taste such as: all water-no milk half-half all milk and varying levels of sweetness. Frappe is also extremely popular in the country of Cyprus where fresh milk is used as opposed to condensed. In French, when describing a drink, the word frappé means shaken or chilled however, in popular Greek culture, the word frappé is predominantly taken to refer to the shaking associated with the preparation of a café frappé. [ citation needed ]
Greek Freddo preparations Edit
Freddo Espresso Edit
Freddo Espresso is a foam-covered iced coffee made from espresso. It is found in every café and coffee shop in Greece. It is undoubtedly popular among the young people during summer, or on hot days. Because of the very hot summers in Greece, and the need to escape from the heat, people began to make cold variations of the popular coffee styles. It consists of two shots of espresso (30-50 ml), sugar, and ice (60-100 ml) 1:2 ( espresso shots:ice). The espresso is mixed with the sugar in a frapièra (a drink mixer). The frapiera mixes the coffee with the sugar, producing a foam from the oils of espresso, and lowers the temperature. The coffee is then poured over ice into its serving glass. The melting of the ice cubes dilutes the coffee and results in a desirable level of bitterness and strength.
Freddo Cappuccino Edit
Freddo Cappuccino is another variation of the original cappuccino. It is as popular as the freddo espresso. It follows the same process as the freddo espresso, but at the end foamed and creamed milk is added in ratio 1:2 (espresso shots:milk), and 1:2 ( espresso shots:ice). Recently the Coffee Island coffee shop (a coffee shop franchise in Greece), established a new foam and cream trend in freddo cappuccino. They use plant based milk creamed in the frapièra. The result is a stiffer and sweeter cream.
Mazagran (sometimes misspelled as Mazagrin) is a cold coffee drink that originated in Algeria. It is typically served in a tall glass, and is made with coffee and ice. Sometimes sugar, rum, lemon or water is added. Sometimes a fast version is achieved by pouring a previously sweetened espresso in a cup with ice cubes and a slice of lemon. [ citation needed ]
A Palazzo is an iced coffee variant, popular in Southern California. It is two shots of espresso, chilled immediately after brewing and mixed with sweetened cream. A Palazzo is typically made using a moka pot. [ citation needed ]
Originating in Australia and similar to the Mazagran, the minimal Ice Shot is a single shot of fresh espresso poured into an ordinary latté glass that has been filled with ice. The hot coffee, in melting some of the ice is diluted, re-freezing to a granita-like texture. The addition of a single scoop of ice-cream on top is a popular variant. No milk, sugar, extra flavouring or cream are involved. [ citation needed ]
Shakerato is an iced coffee made by shaking espresso and ice cubes.
Instant coffee is a drink derived from brewed coffee beans. Through various manufacturing processes the coffee is dehydrated into the form of powder or granules. These can be rehydrated with hot water to provide a drink similar (though not identical) to conventional coffee. At least one brand of instant coffee, "Camp Coffee," is also available in concentrated liquid form.
Instant coffee is used as an ingredient in other coffee drinks. Indian beaten coffee is made from instant coffee whipped with sugar and served over warm milk. A Korean drink known as dalgona coffee is prepared similarly, but can be served hot or cold. A Greek frappé coffee is made again from instant coffee, sugar, and milk, but it is prepared in a cocktail shaker.
Instant coffee brands include:
A decaffeination process removes caffeine from coffee beans to lower their caffeine content.  Four main methods are used to extract caffeine from coffee beans:
- The so-called "Swiss" water method, so called from allegedly having been developed in Switzerland, where the beans are soaked in water
- the ethyl acetate method, where the beans are washed in a solution of water and ethyl acetate
- the carbon dioxide method, where either liquid or "supercritical" (between liquid and gas) carbon dioxide is applied to the beans at high pressure or
- the dichloromethane method, where dichloromethane, a solvent, is used to dissolve the caffeine. 
Decaffeinated coffee grew in popularity over the last half of the 20th century, mainly due to health concerns that arose regarding the over-consumption of caffeine.    Decaffeinated coffee, sometimes known as "decaf," may be drunk as regular brewed coffee, instant, espresso, or as a mix of regular caffeine beans and decaffeinated beans.  
An affogato (Italian for "drowned") is a coffee-based dessert. "Affogato style", which refers to the act of topping a drink or dessert with espresso, may also incorporate caramel sauce or chocolate sauce. When ordered, an Affogato tends to be served with scoops of ice cream with a shot (or 2) of espresso poured over the top, sometimes mixed with a liqueur. A white Affogato is the same as a regular Affogato, just with milk added. [ citation needed ]
A babyccino, (babycino or baby cappuccino) is basically frothed up milk and warm milk in an espresso cup prepared for young children, a cappuccino for babies. The split should be about 80% foam and 20% warm milk with a sprinkling of cacao powder on top. The foam should be oxygenated pillows of foam and the temperature of the milk should be about 40.5c/105f. This is so the natural sweetness of the milk can be best maintained. The drink originated in Sydney, Australia in the late 1980's by the famed Zigolini's coffee house.
Caffè Medici Edit
A Caffè Medici is a doppio poured over chocolate syrup and orange peel, usually topped with whipped cream. The drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse. 
Café Touba Edit
Café Touba is the spiritual drink of Senegal, named after Cheikh Ahmadou Bamba Mbacké (known as Serigne Touba) and the holy city of Touba in Senegal.  During the roasting process, the coffee beans are mixed with grains of selim, and sometimes other spices, and ground into powder after roasting.  The drink is prepared using a filter, similar to plain coffee. Sugar is often added before drinking. 
Canned coffee Edit
Canned coffee is ubiquitous in Japan, with a large number of companies competing fiercely and offering various types for sale. Canned coffee is already brewed and ready to drink. It is available in supermarkets and convenience stores,  with vast numbers of cans being sold in vending machines  that offer heated cans in the autumn and winter,  and cold cans in the warm months.
Some brands in the United States have recently begun selling similar products in gas stations, grocery stores, and corner stores, though it is not nearly as widespread as the Japanese version is in Japan   Brands of canned coffee include these:
Coffee milk Edit
Coffee milk is sold in two ways: prepared coffee milk and coffee syrup. It is a drink prepared or made by adding a sweetened coffee concentrate called coffee syrup to milk in a manner similar to chocolate milk. It is the official state drink of Rhode Island in the United States. 
Coffee milk brands include:
Double Double Edit
The "double-double" is a uniquely Canadian term that is strongly associated with Tim Hortons. It consists of a cup of drip coffee with two creams and two sugars (or double cream, double sugar). The Double-Double coffee will taste exactly the same in any cup size, from the small 10oz cup to the extra large 24oz cup. The chain achieves flavor consistency across cup sizes by employing a pair of countertop vending machines, one dispensing cream and the other dispensing sugar, with a button for each of the four cup sizes. The name "double-double" refers to the number of shots of each added, that is, two shots of cream and two shots of sugar. The terms "single-single" or "regular" and "triple-triple", though not as common as the "double-double", refer to coffee with one shot of sugar and cream and coffee with three shots of sugar and cream, respectively. The machines are calibrated regularly to ensure they dispense a perfect shot of cream or sugar to exacting specifications. The coffee is always poured over the cream and sugar, important to achieve the correct flavor. It is brewed using the pour-over drip brewing method and the coffee maker used is manufactured by Bunn-o-Matic Corporation.
Egg coffee Edit
Egg coffee (Vietnamese: Cà phê trứng) is a Vietnamese drink from Hanoi with thick texture traditionally prepared with egg yolks, sugar, condensed milk and drip coffee.
Indian filter coffee Edit
South Indian Coffee, also known as Mysore Filter Coffee or Kaapi (South Indian phonetic rendering of "coffee') is a sweet milky coffee made from dark roasted coffee beans (70%–80%) and chicory (20%–30%), especially popular in the southern states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The most commonly used coffee beans are Koffeey Arabica (Coffee Arabica grown from Arehalli Village) Peaberry (preferred), Arabica, Malabar and Robusta grown in the hills of Karnataka (Kodagu, Chikkamagaluru), Kerala (Malabar region) and Tamil Nadu (Nilgiris District, Yercaud and Kodaikanal). [ citation needed ]
A shot or small portion of unsweetened coffee, now usually made either using an espresso machine or a moka pot, but traditionally made using a cloth drip, usually served in cups made for the purpose, called "tacitas de pocillo." It is widely drunk in Latin America, usually as an afternoon or after-dinner coffee. The defining feature is the size, usually half to a quarter the size of the usual
8 US fluid ounces (240 ml) coffee cups. There are a number of small-sized drinks that use tacitas de pocillo, including such sweetened varieties as café cubano and café cortado, but these are usually not called a pocillo rather, the Spanish diminutive suffix "-ito" is usually added to the name of the drink wanted in a pocillo size cup. For example, a pocillo-sized cortado is usually called a cortadito. [ citation needed ]
Visit either of our two locations for delicious meals and great company.
We are excited to announce that we have two ways for our customers to order online
Order Online - Order food, drinks, and in stock bakery items for same day pickup
Pre-Ordering Bakery items - You can pre-order bakery items for pickup at a future date - due to our handmade process and the demand for bakery items we often run out. We do our best to keep everything in stock, but some days we do run out of several or all bakery items before we close. If you want something specifically, we highly recommend that you pre-order several days in advance so we can set it aside for you!
Our COVID-19 Statement
We thank you for your loyal support during the COVID-19 pandemic. It is because of your wonderful community spirit and support that we have been able to remain open and continue to serve you during this tumultuous time.
Due to the continuing Covid-19 pandemic and mandates from Gov. Brown, some of our Oregon restaurants will be open for limited indoor dining and outdoor dining . We invite you to visit the page of the restaurant that you'd like to visit to check their current seating options. Gov. Inslee of Washington also recently announced that Washington state restaurants can open for limited inside dining, hence, the Vancouver location will open for limited indoor dining and outdoor dining . We want to assure you that we will continue to adapt to and follow OHA, DOH, and CDC guidelines so we can continue to serve you in the safest way possible. In addition to our previous safety measures, we require guests to wear masks/face coverings at all times except while seated to enjoy food and beverage.
Please check the location page of the restaurant that you frequent to confirm our new hours of operation. We hope to see you soon and bon appetit.
Long known as one of California’s top culinary destinations, Sonoma Valley has been home to some of food cultures most recognizable names. Famed food writer M.F.K. Fisher wrote lovingly about Sonoma Valley and its food, Chuck Williams founded Williams-Sonoma and opened his first shop just off the Sonoma Plaza, and the legacy of Ig Vella, world-class cheese maker, has lived on at Vella Cheese Company since 1931.
Today, you can find just about any dining experience you want in Sonoma Valley, from artisan bakeries and cafes, to fine dining at chef-owned restaurants. Some of our best food options can be found right off the road, so don’t be afraid to stop along your way. Chances are it’ll blow your mind.
THE DEPOT HOTEL RESTAURANT
Enjoy rustic, country-style Italian food in our charming stone restaurant𠅊 historic building in Sonoma and a local dining hotspot—or relax and unwind in our idyllic garden terrace, and dine poolside under the glow of market lights or our outdoor fireplace. Join us for a trattoria-style lunch or dinner. or just drop in for antipasti and a glass of wine.
A Drink with Provençal Origins
For centuries anise has been used by various civilizations for its medicinal properties, including aiding digestion. It was only a matter of time before it found its way into the aperitif glass. Greek ouzo, Turkish raki, Syrian arak, and Italian sambuca all sing with anise flavors, as does the sweet, colorless French liquor anisette. Though similar, they&aposre not exactly the same thing as pastis, especially high-end pastis.
So, what is pastis? "Pastis is a word from Provence dialect meaning &aposmixture.&apos It was used to describe the common beverages of Provence, which mix several herbs, and with anise and licorice as common ingredients to almost all of them," explains Jean-Baptiste Robert, CEO of the U.S.-based Crillon Importers Ltd., which is owned by Distilleries et Domaines de Provence of Forcalquier in Provence. The distillery has been in operation for over 120 years, making aperitifs and liqueurs, including Henri Bardouin Pastis, and is owned by the Robert family.
Henri Bardouin Pastis blends over 65 plants and spices, culled from Provenl soil, and continents around the globe—star anise, cardamom, and black and white peppercorns among them. All of these flavors make the niche brand more complex than other pastis, including venerable brands like Ricard Pastis, and Pernod 51, owned by the beverage giant Pernod Ricard. Reflecting its heritage, Henri Bardouin follows original recipes from Haute-Provence (or Upper Provence) that can be traced back from the 17th through the 19th centuries. "The main characteristic of these recipes (compared to modern ones or the ones from other regions) is that Upper Provence&aposs pastis have always included tens of herbs in their formula," says Robert.
Caribou Cafe: Enjoy the French Outdoor Cafe - Recipes
We currently offer inside and outside table service as well as continued delivery and curbside pickup
Our Limited Hours Are Currently Tuesday - Saturday 5:00pm - 8:30pm, Sunday 12:00pm - 3:00pm (No Sunday Dinner Service)
"You cannot best this charming neighborhood bistro. The staff, the ambiance, the food! You could be sitting in the south if France."
"Sunday brunch at Café Degas was an absolute delight. I'll be wistfully daydreaming about our meal for the foreseeable future."
"Brunch at Cafe Degas, the local's best-kept secret!"
"THE quintessential place to celebrate a birthday or romantic anniversary in New Orleans."
“Atmosphere Perfection, Food was Amazing!”
"This might be my favorite restaurant. of ALL TIME! I have been a loyal patron since 2004. Authentic French cuisine at very reasonable prices."
"Wow. Start to finish. Just wow. This place is not to be missed. Bravo"
"Casual but upscale in a quiet neighborhood. Service is 5 star without being obnoxious."
"A little slice of Paris in Mid-City. Whether it's to celebrate Bastille Day, have brunch with a friend, or cocktails after NOMA. its fantastique!
"A perfect evening - great service, excellent French cuisine, and quintessential New Orleans ambiance."
"Coming from a French family it's always hard for me to go to French restaurants. However, Cafe Degas does not disappoint. The food here is superb."
"I always recommend Café Degas, because it is the only place in New Orleans I feel that I've had consistently good food and a consistently good time every time."
"Charming little restaurant with a cozy, relaxed feel. A welcome break from hustle and bustle of the French Quarter."
"I think I may just want to marry this place. and have my reception here too!"
"True Gallic French food in a hip neighborhood restaurant. Service was great, packed but quiet. Worth the ride from the French Quarter."
"Perfect dinner with friends. No hassle parking, great neighborhood setting, and great menu & Bar & wine selection."
"Absolutely loved this place! If you are looking for a piece of Paris, this is it! The atmosphere here was very European and I loved the outdoor views."
"In a city of great food, Cafe Degas is a highlight! Best French Onion Soup ever, raspberry cake beyond belief, everything in between was perfect."
"Cafe Degas is one of those places that often flies below the radar, especially if you are visiting the city. But for those in the know, you cannot find a more authentic French food experience in New Orleans."
"Cafe Degas is exquisite - food was #divine - service was #warmandinviting - atmosphere was #delightful - Simply delicious!"
"A Hidden Gem - A MUST GO! Get out of the French Quarter and dine on some of the best food you will ever enjoy. It was the best meal we had in New Orleans"
"Excellent ambiance, service, and cuisine. A true gem in New Orleans. They never disappoint."
"This is my favorite date spot in the city. The ambiance, quality, and service have all been consistently good for as long as I've been going."
"Beautiful French food! Romantic dining area that feels like a treehouse. Cafe Degas is a special place we have enjoyed for almost 30 years."
"This is my favorite restaurant in New Orleans. The ambiance is amazing, the food delicious, and the service perfect."
"Cozy, simple, true Bistro away from the NOLA tourist hustle and bustle."
"Best vichyssoise I had in a long time - on either side of the ocean. Service is terrific. Trust their recommendations"
"Fantastic in every way. An amazing dining experience a must when visiting NOLA."
"This restaurant is a must try. It's a hidden gem Nestled in Midtown amongst a beautiful tree-lined street and historic homes and delivers consistently."
"Probably the best food I've ever had from a restaurant. I was savoring the lingering taste between bites. The french onion soup was the best I've ever had!"
Our newest Cafe Beignet is located on one of the most popular streets in the downtown area, just outside the French Quarter. With front facing windows and outdoor patio, you can sit back, relax and enjoy the city's bustling activity and passing streetcars. It serves breakfast, lunch, and beignets all day long.
Built in the 1800s, the building is one of New Orleans' oldest that displays a beautiful cast-iron facade, a popular design at the time. This decorative display derives from Spanish culture and has been preserved.
Cafe Beignet Decatur
- 600 Decatur Street
- New Orleans, Louisiana
- 8am-3pm Monday & Thursday
- 8am-6pm Friday - Sunday
- Closed Tuesday-Wednesday
Located on the first floor of the Jackson Brewery, this beautiful location features mahogany paneling and bar, large mirrors, tile floors, bright lighting and a signature lighted Café Beignet arch. Large French windows and doors open up to street views of Decatur Street.
Cafe Beignet Bourbon
- 311 Bourbon Street
- New Orleans, Louisiana
- 8am-3pm Monday
- 8am-10pm Thursday-Sunday
- Closed Tuesday-Wednesday
- Live Evening Jazz Music
Our wonderful outdoor courtyard and patio bar is dedicated to the preservation of New Orleans Musical Culture, One Legend at a time. Take a memorable photo with nearly life size bronze statues of Al &ldquoJumbo&rdquo Hirt, Antoine &ldquoFats&rdquo Domino, Pete Fountain, Chris Owens, Ronnie Kole, Louis Prima, Allen Toussaint, and Irma Thomas. Feed all your senses: the music and cuisine are the heartbeat of New Orleans.
Cafe Beignet Royal
- 334 Royal Street
- New Orleans, Louisiana
- 7am-3pm Sunday-Thursday
- 7am-5pm Friday-Saturday
Nestled in the heart of the French Quarter in a converted 1800s carriage house, our Royal Street Café Beignet location features a French bistro setting and a lush tropical courtyard.
We're conveniently located near plenty of charming boutique hotels, and Jackson Square is just steps from our door. While you're here, hop on a streetcar to venture around other New Orleans neighborhoods.