Still, when asked, the chef will cheerfully admit that although she appreciates the theater of the format, she’s never had a fine-dining meal she’s actually liked. You wouldn’t know it by looking at the comfort-food menu chirpily handwritten in five or six different shades of ink, but Fuller has as impressive a fine-dining résumé as any you’re likely to come across. There’s yellow wallpaper with a cherry-blossom motif on one side and a forest-themed tapestry on the other, and a mix of soul, rhythm and blues, and classic rock playing at a volume loud enough to induce a sigh of nostalgia but low enough not to drown out conversation.
MADCAP CAFE WINDOWS
It does have its chef-owner’s charm and drive and a small staff that radiates warmth throughout the wide, shallow dining room, which is furnished simply with a bar, a slatted-wood banquette, and a row of metal stools lining a ledge where curtained windows look out onto Court Street. The restaurant has no “concept” (as Fuller’s husband, a food and beverage consultant, keeps pointing out to her), no “visual identity,” no logo, only the most discreet of exterior signage, and, at press time, no website.
But it’s such an anomaly in the category it doesn’t even call itself one. daily, Madcap is as all-day as cafés come. Considering that its doors are open from 8 a.m. It is in this refreshing and somewhat antiquated spirit that Heather Fuller opened Madcap Cafe several weeks ago on a Carroll Gardens corner that loudly and somewhat confusingly advertises in one great cluster the presence of every adjoining business (a Pilates studio, a gym, a dentist’s office, a real-estate agency, the Scotto funeral home) in addition to her own. Customers tended to become very attached to these places of business and the people who worked there and use them as their home away from home, rather than today’s office away from office. These places were known to serve coffee in the morning, alcohol later on, and food whenever thirst or appetite demanded, but they didn’t make a production out of it. There was a time, not so long ago, before the “all-day café” and its carefully honed, millennial-friendly brand identity dwarfed the dining scene, when establishments like coffee shops, luncheonettes, and diners dotted the land. The current blend is half beans from Kochere, Ethiopia, and half beans from La Guaria, Costa Rica.Madcap Cafe’s veggie “nachos” are essentially crudités, but about ten times better and more efficient. Third Coast is a creamy, chocolatey espresso of the Caturra and Heirloom variety. We have started serving their Third Coast Blend espresso in our hopper and we have a rotating selection of Madcap coffee on our retail shelf. Madcap tastes thousands of coffees from South America to Africa and beyond before choosing 15 to 20 to feature each year. We love this system because it represents what coffee is all about – coming together, sharing, communicating, and of course tasting. At this point, Madcap has visited 75 percent of the farms that grow the beans they use, with a goal to visit every farm by 2014. This means the ability to directly track every coffee back to its farm of origin, fair wages for all employees involved in the bean to bag journey, and partnering with farms whose dedication to the craft of coffee is on par with Madcap'"s own. Perhaps what we found most intriguing about Madcap, aside from the fact that we find their espresso and coffee delicious, is the company's dedication to sourcing their beans in a conscious, thoughtful way. While this does mean you will no longer see Sightglass and Stumptown on our menu board and pourover bar, we have no doubt that Madcap is a roaster you will love.īased out of Grand Rapids, Michigan with a second roastery soon to open in the DC area, Madcap was born out of a friendship between two guys with a love for coffee. Taste our newest guest roaster, Madcap Coffee CompanyĪfter a lot of research and coffee tasting, we are happy to introduce Madcap Coffee Company as Ride Studio Cafe's latest guest roaster.
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