Walk into the spacious coffee shop, where beans are roasted in-house, and you're confronted with the centerpiece of the establishment: a massive coffee bar. The deep wood bar is topped with metal countertop covered with espresso machines and pour-over carafes. Watch the coffee making firsthand by taking a seat on either side of the U-shaped bar, or cozy up in a two-top, picnic table or on vintage stadium seats.
Several stuffed and mounted animals keep solo coffee drinkers solo - a deer hangs above the creamer, a rabbit sits on a bookshelf and a golden goose guards the bar. What exactly are the options to sip on? All roasts are based on the seasonal availability of beans, and currently on offer are Columbian and Ethiopian roasts, as well as guest roasts from Halfwit. They're prepared via drip, pour-over or espresso.
Breakfast can be ordered to stay or to go, with soft-boiled duck egg on a baguette with fruit. Lunch is served for one or two with a selection of cheese from Marion Street Market cheesemonger Lydia Burns, house-pickled vegetables and meats from Smoking Goose alongside a sliced bread and whole-grain mustard. The savory food offerings work well with their bold, yet sweet and floral, coffees. More so than a croissant or muffin, but they have those as well from La Boulangerie.
Less than a week into business, Gaslight hopes to hold its own in a coffee-centric side of town. The wait for pour-over takes about ten minutes, but the full flavor is worth every minute. With more than two decades of combined experienced in the coffee industry, owners Tristan Coulter and Zak Rye do not mess around with the dark stuff.
2385 N. Milwaukee Ave.
Colombia is a country, Columbia is a university.
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