With that in mind, he modeled his café after one of his old East Village haunts and one of his favorite cafes in LA that serves solely organic fare. He explained that while growing up in Turkey, all his food came from provincial farmer’s markets, as there were no supermarkets in the region. To Ali, sourcing is the most important part of cooking. Ali told us that all thirteen of the C& B menu items are created using only seasonal, local ingredients, which is why he never serves avocados. Brown, “The Espresso King, ” crafted beautiful lattes, teas, and pour-over coffees for customers working at the communal table in the back of the shop. They enjoyed each bite of the colorful dish while Mr. The slow-poached eggs, each cooked for over an hour, and the flavorful shredded chicken with potatoes and toast perfectly captured the café’s fine dining approach. On the afternoon that the Manhattan Sideways team visited, Ali arranged a beautiful bowl of chicken and eggs, one of the café’s top selections. The chef uses his small kitchen to its fullest potential, even going so far as to make sausages in house, and hopefully one day his own cheese. C& B (“Coffee and Breakfast”) Café serves eggs all day long - really good eggs - along with other brunch plates. When he decided food was something he might want to turn into a career, he went to culinary school to learn essential techniques, such as how to prepare the perfect egg, something Ali told me chefs love to talk about but few dare to actually serve in their restaurants. Though he studied economics back home, in New York City he worked in restaurants, first as a bus boy and eventually as a cook. When life brought Chef Ali Sahin from Turkey to the USA, his first American address was in the East Village. The only seating available is at the long bar, and the beautiful flowers and lamps that hang from the ceiling add to the allure of this multifaceted nook on 10th. Inquiring about the name, we found that Hi-Collar is in fact a term that came to be during the Japanese Jazz Age, when Western culture infiltrated Japan and many men were seen wearing Western style high collars. As the afternoon wears on and evening approaches, Hi-Collar becomes a bar complete with wine, sake, and beer. For the non-coffee drinker, there are teas and even a fruit milkshake. Not only is there the opportunity to select the bean varietal, but one can also choose how the coffee is made as well: pour over, aeropress, or siphon-each method drawing out a distinct flavor. The lady we spoke to at Hi-Collar told us their coffee selection is extensive and that there are a variety of beans to choose from. In the morning the atmosphere is subdued and relaxed like a coffee shop, as customers come to enjoy “kissaten” – a term to describe Japanese-style coffee shops. Serving an interesting but decadent assortment of coffees, hot cakes, desserts, Japanese tapas, sandwiches, pasta, and more, Hi-Collar functions as many things.
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