bout to turn two, Loyal Coffee
continues to lead with style, meaning you get what you pay (more) for in terms of quality. The most recent drink menu update includes a lavish housemade horchata “from a Colombian grandma” notes Chef Jacob Cheatham, who cuts the traditional spiced rice milk beverage with almond milk, also making it less sweet than typical. He samples me on a superlative house Rumchata, which alone reminds us of Loyal’s potential as a bar, beyond a coffee shop. I request an off-menu dirty iced horchata ($5), which places two shots of Loyal’s Double Zero espresso (a Latin/South American blend) into the drink for a graham-cracker-like finish. (On-menu, there’s an horchata cold brew, for those who like the caffeine smack.) Cheatham’s vegan sweet potato hash ($8) also shows spice power, in this case with salty, toasted curry Brussels sprout leaves as topping over the starchy cubed spuds and soft lentils, bathing in a smooth fennel-laced coconut milk broth.