Restaurant Week: Why Simon Ouderkirk Gives A Crepe


This story requires a little bit of context: I was working my way through school at my first coffee job, a part-timer at Starbucks. Like a lot of people, even before working there I figured I had a pretty solid understanding of coffee and its ways and forms. After having worked the morning shift for about six months, as you’d expect, I pretty much … [Read more...]