Jonah Vongdala at Social House

Tall, dark and strong is how we like our drinks. Mustachioed and ice-pick-wielding is how we like our mixologists. But sober and wise is how we like our baristas—coffee is no laughing matter! Whether you want it quick and dirty (well, as quick as a Bonmac Hikari siphon brewing system can go, anyway) or you want the full treatment complete with discussion of terroir and extraction, Vongdala has your espresso or latte well in hand. And probably with a little leaf or hummingbird on the foam. We also like our coffee attractive.

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Cocktail Culture


By Xania V. Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.