Friday, February 20, 2015

tale of two cities, redux

After five years of catering to creative minds, intellectuals, coffee addicts and curious foodies, the beloved cafe served its last Arabica croques, omelettes au fromage and brülée cappuccinos Sunday....Inspired by coffee and nostalgic for a favorite restaurant in his hometown of Caracas, Venezuela, Corväiá opened Arabica in 2009 to share his fascination for world cultures and travel. An architect by trade, he tore down all remnants of the preceding Supercuts in order to create a new aesthetic from the ground up. Striving to establish a hub for all kinds of artists, Corväiá focused on decorating the space with avant-garde visual art, good music and worldly flavors, including baked goods from 20 countries.


In December, CHS showed you inside the more than $30 million Starbucks Reserve Roastery facility for the first time. The Melrose 15,600 square-foot roasting facility, cafe, and Tom Douglas restaurant continues to pack in crowds of tourists and gawking locals.As part of the company’s enthusiasm for “premiumization,” Starbucks also announced it was starting a new subscription service for its Reserve brand beans roasted solely here on Capitol Hill — good news for the 100 or so employees including the dozen-member roasting team that works in the facility. Starbucks has said it plans to produce up to 1.4 million pounds of Starbucks Reserve-quality coffee beans in the facility’s first year. The company also plans to supply the Melrose beans to some 1,500 global Starbucks Reserve cafes by the end of fiscal year 2015.

...what the fucking fuck is happening to my city, my neighbourhood, my home