Say goodbye to Starbucks-style name misspellings—you’re the barista at this self-service, fast-casual coffee joint from Pushcart Coffee cofounder Jamie Rodgers. The 10-stool café invites guests to pour their own brews, locally blended teas (Hudson Valley Fresh) and milks (almond) using bar-style taps reminiscent of old subway train pull-cords. Sustainable beans sourced from Nicaragua, Guatemala and Colombia are ground for small-batch roasted espresso, dispensed in 30 seconds with the push of a button and customized with natural syrups like cardamom and caramel. Beyond regular joe, find frappuccino-like frozen coffees, frosty cups churned with a base mix from Kelvin Slush Co. and grab-and-go bites (sandwiches, muffins). The mass-transit-inspired design fuses elements of old and new: Vintage subway-station light fixtures and tiles offset the handheld, self-pay tablets used to process all orders.
