It's no secret that Blacksmith Coffee offers excellent food options to go along with its beverages. While the Vietnamese steak and eggs, or a biscuit with crème fraiche and apricot marmalade are awesome staple menu items, this summer, Blacksmith offers an additional lineup of bites and treats created by chef Chris Shepherd of Underbelly, and cold coffee drinks crafted by Blacksmith's owner, David Buehrer.
Blacksmith offers three summer coffee specials available morning and afternoon: cafe sua da ($4), Cloud 10 coffee float ($7) and an iced coffee lassi ($6), one of the most special and addicting drinks on the new menu. It's cold-brewed coffee milk made into a drinkable yogurt, and was inspired by the mango lassi found at Himalaya. The coffee milk initially makes it a little bitter, but because it is a creamy, smooth yogurt, it becomes quite tangy as you drink it. The consistency is slightly thick (think of a melted Starbucks frappuccino) and will fill you up just halfway through.
I have to admit that at first, I didn't like it; the punch of tang from the initial sip was a shock and surprise. However, as I drove to work, I noticed I couldn't stop drinking it.
For a more traditional iced coffee creation, try the cafe sua da. Unfortunately, it costs $4 and you're served a small amount. But, it is super sweet, so you probably don't need to have a lot of it -- it is made with condensed milk after all. Despite the lack of serving size, the Vietnamese iced coffee is still a perfectly executed. Throw in a biscuit or croissant with crème fraiche and marmalade for the ultimate breakfast, or try one of the new sandwich options.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Chef Chris Shepherd has transformed Underbelly's chicken cabbage salad into a croissant sandwich ($9), and features Benton's bacon in a few other items.
For an indulgent lunch or hangover breakfast, order the Kentucky Hot Brown Sandwich ($11). One slice of white crispy bread is smothered in a creamy Mornay sauce (Bechamel sauce with shredded cheese), topped with roasted turkey, Benton's bacon and tomato slices. Dig in with a fork and knife to scoop up a perfect bite of soft bread, smooth cream, crunchy bacon, tender turkey and juicy tomato.
For a lighter, yet still delicious, sandwich, order the grilled cheese served with a side of tomato soup ($10). This classic lunch is modernized by using two hearty toasted English muffins instead of white bread, and thick slices of Mozzarella replace the traditional American cheese. One half of each English muffin is coated in a smooth pesto.
Any of these items can be paired with a side dish, such as the summer salad ($3) featuring crisp corn, cherry tomato halves, cucumbers and leafy greens tossed in a light balsamic vinaigrette, or farro salad ($3) mixed with tomatoes, basil, olive oil and citrus.