We’ve served coffee in French Presses since the first day Egg opened, but when we added a Fetco Batch brewer a couple of years ago to allow for unlimited refills, we started using our French Presses to feature the coffee of small local roasters who have a special bean or blend to share. To date we’ve featured coffees from 9th St. Espresso, City of Saints, and Parlor—this month we’re turning to old friends and neighborhood stalwarts Oslo Coffee.
The beans of theirs we’re featuring are from Chiriqui province in Panama. They’re grown on the Hartmann family farm, which has raised coffee beans for a century high up on the side of Baru volcano. They’re committed to preserving their land’s wild forests and established a bird sanctuary there to provide homes for hundreds of species of tropical birds.
Come give it a try soon—we’ll be pouring this coffee in French Presses all month (our stalwart Brooklyn Roasting Company remains on drip).
When you just can’t roll out of bed we can roll up to you: dial up your breakfast (or lunch) on Caviar!
It’s been a bit since our last Tables of Contents reading–the events we host at which great writers read from their work and we make food inspired by their readings. We’re excited to announce that our next reading will be July 10 with an amazing line-up: Victor Lavalle (The Changeling, Slapboxing with Jesus, etc.); the New Yorker’s Adam Gopnik (At the Strangers’ Gate, Paris to the Moon); and Sarah Gerard (Sunshine State, Binary Star).
As ever the snacks will be free and beer & wine will be available for purchase. We expect this reading to fill up–please reserve your spot with a free ticket.
When you work in a restaurant you can’t help but see the consequences of your actions–they arrive quickly and vividly, whether it’s the happy result of seeing a customer take pleasure in something you just made or, less pleasant, grabbing a scorching pan handle without a towel and watching the blisters rise while you try to cook the rest of service with one good hand.
We get to see the consequences of our other decisions, too–when we buy food from a local farmer instead of a distant agribusiness we get to see the farm work better, see some local farmland get a longer lease on life, see our region function more wholly and with better options for everyone in the community.
We’ve always said if we couldn’t run a restaurant in line with our values we wouldn’t run a restaurant at all. We value sharing information, protecting the planet, strengthening local communities and economies, and of course sharing delicious food. It’s such a deep pleasure to be able to sit around a table with similarly committed chefs and food industry folks to talk about how we can do better at living out those values. Last night we sat down with folks from Glynwood, Green Table, Upland, Sunday in Brooklyn, Harvest & Revel, Franny’s, Chumley’s, and Metta to talk about how to support small farmers raising animals in the Hudson Valley and how the choices we make in how we buy and serve meat improve or restrict the lives of those farmers. Little by little, meal by meal, toward a better, fairer, more delicious food system for all