Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/853621
Third - ve Food H o w C a f É s A r e A c h i e v i n g C u l i n a r y E x c e l l e n c e i n S m a l l K i t c h e n s A r t i c l e b y C h r i s R y a n p h o t o s s h o t o n l o c a t i o n a t b a r t a v e l l e c o f f e e + w i n e b a r i n b e r k e l e y , c a l i f . , b y c h r i s t o p h e r s t u R m u n l e s s o t h e r w i s e n o t e d P a r t 2 In modern-day USA, you can fi nd an amazing cappuccino or a single-origin pourover on virtually every corner. But at more and more shops, you can also get a thoughtfully conceived meal featuring fresh, fl avorful ingredients. In this continuing Barista Magazine series, "Third-Wave Food," we look at what's driving the culinary world's integration with the coffee sphere. While the fi rst article in the series—which appeared in the June + July 2017 issue—looked at how shops with larger kitchens are producing excellent food, this issue's piece will explore how shops with smaller spaces are manag- ing to make amazing dishes to serve alongside their coffee. 85 www.baristamagazine.com