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Brian Cummings – Guest Contributor
Aug 4 2011
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Coffee House Cafe Executive Chef J. Rockow shows off the Cafe's Oji cold coffee brewer which, he says, is the only one in Dallas. It takes eight hours to brew the coffee at 42 drips per second.  The cold brew is then stored in the refrigerator for 24 hours before being used in the Cafe's iced coffee drinks.  Cold brew has much less acid and makes for bolder flavors, says Cafe coffee expert Steve Bentley.

All coffee is organic and free trade and Chef Rockow says he is trying hard to source more restaurant ingredients locally.  So far, he has a meatloaf made with Burgundy Pastures beef and gets his breads (including a specially made pumpernickle rye for the house special, the Almost Rueben) from Mrs. C's Foods and Kosher Bakery Products. The new North Dallas Cafe--just off the southwest corner of Frankford and Preston--is still in its soft opening stage with the official grand opening slated for next week.

For now at least, it's a breakfast and lunch place open Monday through Friday from 6 am to 4 pm and on Saturday and Sunday from 8am to 4pm.  It makes a great neighborhood alternative to the chain coffee shops. The restaurant is centered on a horseshoe bar that surrounds the high-end coffee machines (two of which are also unique to Dallas Chef Rockow says).  Outside is a patio with a fireplace and rocking chairs. Not terribly inviting in 110 degree heat, but a sure-fire draw when the weather mellows.  More info here.

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http://www.coffeehousecafe.com/