Recipes

While we’d like to think we’re pretty great at making coffee, we’re also pretty good at making avocado toast. (But, calling ourselves ‘Crema Avocado Toasters’ may just a little confusing for our coffee brand.) Our key to a really great avocado toast? Simplicity. While we love a soft soiled egg or a pickled veggie, sometimes you just need to streamline your snack. We kept in mind Samin Nosrat’s ‘Salt, Fat, Acid, Heat’ rule of thumb and, boy, does this recipe have it all — salt: literally salt; fat: avocado and olive oil; acid: lemon juice; heat: red pepper flakes. All...

We’re jazzed to share this practically perfect espresso martini recipe courtesy of Jon Howard, Bar Director at The Continental by Sean Brock, one of our outstanding Nashville-based restaurant partners.

ALL ABOUT ANYAM’S ACHAAR We all love Chai Wallah over here — not a day goes by that we don’t serve an impeccable chai and say (if only in our hearts), “This is a darn good chai and we are so glad to be serving it.” Chai Wallah not only makes chai that you just want to curl up and take a nap in, but has also partnered with The Nashville Food Project to create a complex tomato condiment that we want to smear on almost everything. The appearance of Achaar Avocado Toast comes around every year in late winter/early spring and...