Maybe soon, just maybe, you’ll be able to walk in to any number of restaurants in your area and be served a real cup of coffee. It seems that regardless of the size of the number at the bottom of your restaurant tab chances are your cup has outdated, burnt, and overdone brew in it. We know it, we’ve come to expect it. But today some restaurants are changing their patron’s expectations.

Imbibe Magazine’s recent issue tackled that change head-on. And guess what? They featured local Topeka restaurant Rowhouse and the program that chef Greg Fox set up with PT’s Jeff Taylor. Fresh roasted top-quality coffee in a press pot delivered to each table. Customers love it, and we can finally be happy that a few pioneering restaurateurs are looking at coffee as a serious part of dining.

Take a peek at the article (PDF - 800k).

This entry was posted on Monday, October 15th, 2007 at 2:41 pm and is filed under New and Notable. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.