Stone Table has its pulse on what’s new in food.
THE BUTTER COFFEE is delicious. It tastes as if a Samoa, the chocolate-coconut-caramel Girl Scout cookie, has been soaking in the coffee, infusing its flavors into my cup. The drink is simply coffee made more indulgent, with grass-fed butter, coconut oil, and organic sugar. I’d read about it in trendy food publications, including Bon Appétit, and told myself to remember it the next time I was in a city larger than Charlotte, maybe New York or San Francisco.
Yet here I am, sitting at a metal, six-top table in Monroe with mismatched stools, sipping on the beverage during lunch at Stone Table. I’ve driven 45 minutes south of Charlotte, not realizing my first sip could start a habit I don’t have time for.
Diese Geschichte stammt aus der July 2017-Ausgabe von Charlotte Magazine.
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Diese Geschichte stammt aus der July 2017-Ausgabe von Charlotte Magazine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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