Like the day we opened, we use Four Barrel Coffee from San Francisco—the best damn coffee company in the world, if you ask us. We serve almost two dozen loose-leaf teas by the pot, and a small, focused coffee and espresso drink selection. We led Utah’s coffee and tea cocktail boom, garnering the attention of national publications for our innovative use of cocktail ingredients and techniques in our rotating Drink of the Week. We introduced the now-ubiquitous nitro coffee to Utah, and made cocktail bitters a common cafe ingredient.