Check-ins
Curator’s note
Christopher Nicely Alameda started at a Starbucks at sixteen, was fired for making his mother a hot chocolate, and poured at Vivace, Intelligentsia Venice, Handsome, Menotti's and Dayglow before this counter, where the restaurant's natural wine list set the direction: natural and experimental processed coffees, built to make people say wow.
The Coffee
Nearly every coffee runs on two programmed ratios, the espresso for milk is sometimes pulled long at 45 or 50 grams, and natural-process lots go into the milk drinks as well. The flat whites come in six-ounce cups.
The Vibe
Hooked's counter is a white marble top against white subway tile, with a line drawing of a fish on a white panel above the bar and a potted plant at the end of it. The restaurant's own fish come across the same marble, a whole one on a steel tray next to a cortado.
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