Chef Vanessa Smith, previously of ReFuel, is back in action at Black Black Coffee, the same space she used to work in. She has made subtle changes to the menu, wanting to keep the integrity and quality found at ReFuel, but also offering new twists on old favorites.
One of the most popular twists is the Sammie Bing Bing, an inventive breakfast sandwich that keeps bringing people back. She starts with a brioche bun from City Bakery. "It's the perfect vessel for the sandwich. I think the magic of the dish is the buttered, toasted bun. It creates this kind of seal that steams the inside, melting the cream cheese, but keeps the bun crispy and light," says Smith.
She fries an egg, over-easy and cooks it with a light dusting of pepper. "I love to use the finishing salt at the end. Then you can taste the crunch of the salt."
She then smears the toasted bun with a house-made boursin sauce (which includes tarragon and basil) on one side, and a spicy chipotle aioli on the other. The sandwich is customizable with any breakfast meat or veggie, but is always finished with the egg, peppery arugula, and a splash of olive oil.
"I love this sandwich because it's so herbaceous. It's a slightly more elegant play on a breakfast sandwich, but it's so satisfying. I think people should order one at least every day."
Get yours at Black Black Coffee any weekday from 7:30 a.m. to 2:30 p.m.
Disclosure: The editor is married to one of the developers behind Taxi, the development in which Black Black Coffee resides.