It’s new American breakfast, it’s British brunch, it’s German vegan. It’s in Midwood! It’s Odradek’s Bar!
Our build-outs of summer series continues with high-end coffee and slushies, soon arriving in Midwood, Brooklyn. Midwoodโor Flatbush, as this larger section of Brooklyn that overlaps it may be calledโmight not be the first spot on your Brooklyn For Coffee Touristsย radar, but this diverse area comprised of Orthodox Jews,ย folks from old world Europe (and really, everywhere else, too), Brooklyn College and DiFara Pizza, situated plum between fancy Ditmas Park/Kensington and Coney Island,ย is certainly an interesting place to put a coffee shop. Odradek’s, a new venture shepherded by La Colombe alumย Josip Drazenovic, seeks to bring quality and culinary edgeย to a neighborhood whose coffee needs are currently best served by the Chock Full ‘O Nuts cafe under the Q tracks. What’ll all this entail? Read on.
As told to Sprudge by Josip Drazenovich.
Can you tell us a bit about your new space?
Our new space is located at 1519 Avenue J, in the heart of a very mixed community in the Flatbushย neighborhood of Brooklyn. We want this space to feel open, welcoming and most of all reflect the vast creativity and attention to detail that goes into our food and beverage program. Look out for lines and angles.
What’s your approach to coffee?
Our approach will be a bit of a mix.
We’re opening in a neighborhood where people want quality but it just isn’t available. We also don’t want to shock them or confuse them by opening with an unfamiliar style of service. We are going to start with a traditional form service and then gradually turn into a full service bar and kitchen that makes to go beverages without a fuss. We have to make a gradual change because baristas are not used to this style either. It’s important to set up the shop and staff for long-term success.
We’re keeping the romance we have for making coffee and starting an affair withย flavors, execution and most of all creativity. It simply needs to be fun when quality happens. If it’s not, how can I expect my staff to grow, learn and stay with Odradek’s? That’s what I’ve always wanted as a barista and its the reason I’ve always moved on from jobs. So before that happens, I will give my baristas just that. Allow creativity, provide education, and have a great time.
Any machines, coffees, special equipment lined up?
Right now the most exiting part of the equipment lineup is still under development but it’ll be a batch brewer that will look as good as it brews.
Other than that, nothing out of the usual. A 2 group La Marzocco Linea PB, Mahlkรถnig EK43, Fetco 2032 with some shower head modifications, Marco Ecoboiler PB-10, ModPunk 2.1 and a vitamix blender
OH! and a slushy machine!
What’s your hopeful target opening month?
We were hoping to be opened by the first week of August and we’re delayed about a month so 1st to 2nd week in September.
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
For food, my friend Steven Hubbell is nailing down the food details. He’s a good friend of mine and a person who understands there’s absolutely no reason to sacrifice simplicity for creativity or vise versa. I’m very sad he’s leaving NYC to head up his second Michelinย star restaurant, this time in Dubai, but I’m very glad he could fit this project to his schedule.
Ryan, Chris and Mitch from Second Life Studios. They are building my first bar and Iย have to say these folks truly listen to their customers and deliver exactly what they want.
Javier and Dylan from Rockstarchitecture for handling all design renderings and architectural drawings.
