Tag: Starbucks

Posted on

The Pigeon Washer

I ducked into the Hidden Starbucks to get a sandwich and a Venti Quad Iced Latte for lunch, then sat down outside on the parapet of the weird little plaza to eat. There were a few salariemen and women sitting on the curb, eating, drinking coffee and smoking. But once I got up to return to my cubicle, I noticed something very strange. See, there was this woman sitting on the parapet, and she had a blue plastic bucket with soapy water and a washcloth. In her hand she held a particularly gnarly sick pigeon. She was giving the pigeon a bath. Unless she’s washing the poor bird for food (hey, you never know), Nikola Tesla, who lived and worked close by would have approved.

Posted on

The Taste of the Old New Coke

Let me start with one of my favorite quotes from The Matrix:

“Tank: Here you go, buddy; “Breakfast of Champions.”
Mouse: If you close your eyes, it almost feels like you’re eating runny eggs.
Apoc: Yeah, or a bowl of snot.
Mouse: Do you know what it really reminds me of? Tasty Wheat. Did you ever eat Tasty Wheat?
Switch: No, but technically, neither did you.
Mouse: That’s exactly my point. Exactly. Because you have to wonder: how do the machines know what Tasty Wheat tasted like? Maybe they got it wrong. Maybe what I think Tasty Wheat tasted like actually tasted like oatmeal, or tuna fish. That makes you wonder about a lot of things. You take chicken, for example: maybe they couldn’t figure out what to make chicken taste like, which is why chicken tastes like everything.”

There are certain things that you should really taste at least once, but are usually hard to get a hold of to taste, like let’s say top quality caviar, or kobe beef, Peter Luger’s steaks . Other things, like oysters, haggis, Gray Papaya and Nathans hot dogs, high quality sashimi and other notable foods, that might be hard to obtain everywhere, but are still more or less affordable. There are whole lists of “things to try at least once” out there.

Then there’s a category of items that were eaten in the olden times, but are not considered acceptable food anymore: whale meat, horse meat and other intelligent and/or exotic animal meats. I’ve had whale steaks back in the day, whale meat was widely available in the Soviet Union, as well as horse sausage. Since I ate a lot of hot dogs , I am sure I had my share of cats, dogs and pigeons.

And of course, there are commercial drinks with formulations that are not made anymore. The first Coca Cola (the one with cocaine), Starbucks Tazo Blended Drinks, Incredibly and Sharkleberry Fin Kool-aid (as well as many other discontinued flavors.)

I was always especially interested in one soft drink that I never got a chance to taste: the “New Coke.” The myth-shrouded beverage seemed to be out of reach for me, until thanks to the twin wonders that are packrats and eBay, I got my own unopened can or genuine New Coke. That’s a reason for the new installment of Gastronomic Adventures, of course.

I chilled the $10+shipping can of soda and photographed it in all its glory. Look, just look at it!

I was expecting the can, that is at least 13 years old (in 1992 New Coke was renamed Coke II) to be completely devoid of carbonation. I was ready for a foul smell, discolored soda, etc. To my surprise, the carbonation was mostly normal and the coke smelled just fine.

I kind of knew what to expect — in theory New Coke has the same formulation as Diet Coke, except with sugar instead of aspartame, and should taste similarly to Diet Coke With Splenda. I knew that New Coke was supposed to be sweeter than Coca Cola Classic.

Of course, taste tests are a tricky thing. I am pretty sure I would have a lot of trouble telling Pepsi from Coke from Mexican Coke (the one in glass bottles and sweetened with cane sugar) from Diet Coke (if it’s with ice).

In any case, decade old New Coke _did_ taste a bit like Diet Coke With Splenda. It was not as sweet as I expected, and had that weird little aftertaste that I always associated with the Splenda Coke. I think in Diet Coke it’s masked by the aspartame and in Classic by higher acidity.

I seem to have not suffered any stomach upset or anything of that matter. Upsettingly I did not acquire any noticeable superpowers, except the ability to say that I’ve tasted the New Coke.

P.S. Does anybody know how to obtain some surströmming online or in New York?

P.P.S. I Know about hufu. I think it’s a hoax.

Posted on

The Naked Barrista

I haven’t written about one of my very expensive but ultimately rewarding hobbies for a while, so I will try to correct this. You see, I like espresso and espresso based drinks. One of these days I’ll write a long post about everything that I ever learned about making them, but for now, here’s a short progress report.

There are hundreds of cooking shows these days. Even the British, famous for their indigestible cuisine, field two awesome shows: The Naked Chef and Ramsay’s Kitchen Nightmares. All of a sudden, London is referred to “City of Chefs.” In any case, I am sure that both Jamie Oliver and Gordon Ramsay prepare very tasty meals in their restaurants. But I am also pretty sure that if you order an espresso or a cappuccino there, you’ll get the undrinkable crud. Jamie Oliver, for instance has a FrancisFrancis! – a beautifully designed, but highly mediocre espresso machine in his home kitchen. Would one show about coffee and coffee training for celebrity chefs and their restaurant staff be too much to ask for?

As my financial means increased, I’ve progressed through a series of espresso machines. For a year or so I’ve been a proud owner of a Reneka Techno. It’s a common choice amongst espresso enthusiasts who always wanted a La Marzocco machine, but finally gave up, as new ones cost too much (around 6K) and used ones are hard to come by and troublesome. The scarcity of used La Marzocco machines is a mystery to me – Starbucks replaced almost all machines that it used to own with superautomatics of unknown to me make, reportedly forcing the closure of the US La Marzocco factory. Where did they all go?

Anyway, strange as it is, but a French company, not an Italian one is making a machine that mostly replicates a La Marzocco for home users. So, what separates this machine from hundreds of competing espresso makers?

Well, for starters it uses a rotary pump instead of the most common vibratory one. Rotary pumps give a steady pressure, unlike vibratory ones that provide the same pressure in a series of very rapid pulses. This is similar to analogue vs. digital sound, and just slightly less controversial, as the results are easier to compare. For the record, I like analog sound better too.

The second highly desirable feature is the separate high powered steam/water boilers. Add to that a digital temperature control circuit tunable to 1F and you got yourself a great machine. With this little bit of digital trickery you get in-boiler temperature stability that the bigger machines get through great size and painstaking adjustment. The temperature stability at the group (the coffee holder) is another question altogether, but it’s not bad there too.

Of course, to get all that you have to suffer some difficulties – like having a 220V outlet installed. This is not too difficult – you just need to have access to two 120V lines on a different phase and have your electrician put in a special circuit breaker. You also need a direct water connection, as rotary pump machines don’t have water tanks and need to take in water at water line pressure. This is not too difficult as well – you need to have your plumber to lead a flexible copper water line from the sink. If you install the machine near the sink, you can also tie the coffee machine’s drain into the sink drain. I am not as lucky – my machine drains into a big vase.

Here is my Reneka Techno with the side cover removed. You can see the pump as well as the badly placed pressure gauge. Pressure is adjustable, mine is set at about Schomer-recommended 8.5 bar.

A new trend in espresso shot-pulling is the so-called naked portafilters. Techno came with an extra portafilter, which I had modified at Home-Espresso.com for only $25. The idea is that you get to see the cream formation and flow of espresso though the filter bottom, noting the evenness of extraction. Also, crema touches fewer surfaces, ending up mostly in the cup.

I’ve ordered some coffee from Victorola, this is a shot of their Streamline Espresso. The crema looks a little light, but espresso did not taste sour at all. Is that the mysterious “tiger flecking“? I don’t know. In any case, this was a trial shot, I’ll keep playing with my new toy and new coffees from Victorola.

I am sad to announce my continuing suckage at the fine craft of latte art. Look and laugh at this misshapen rosetta. Ewww. Well, practice makes perfect.

Ad:
Serious espresso making requires serious reading. David Shomer’s book is a classic that must be read by every aspiring barrista. Espresso Coffee : The Science of Quality by Rinantonio Viani, Andrea Illy (yes, that Illy) is a sophisticated scientific and scholarly work about espresso. It’s expensive at seventy something dollars. But when you spend that much on coffee machines, coffee accessories and coffee, what’s 70-80 bucks more for a good book?

Posted on

Matcha doing?

I’ve been to Joe’s today and had one of their iced lattes. And then another one. It’s so nice to finally have a high quality alternative to Starbucks in Manhattan. I really, really hope they take off. I mean think about it — every espresso drink they make is light-years ahead of the same Starbucks drink. You can taste burnt beans and probably ass in Starbucks iced lattes, the Joe’s version is smooth and almost chocolaty, and tastes like the coffee smell (that’s the best way I can describe it).

I told Jonathan, the owner of Joe’s about Matcha teaa long while back, but he totally blew me off. I even offered to come over and make some for him. Anyway, *$’s is pushing Matcha based drinks and having some success with them. Why wouldn’t they – Matcha to tea is what espresso is to coffee. Maybe now he’ll consider it, and do it right for a change. Matcha should be enjoyed whipped in a bowl with water, although mixing it with milk, and even spreading it on a toast with butter is acceptable to me at least.

I guess I should stock up on Matcha though – Starbucks purchasing might raise the prices a lot. Somehow I doubt that they buy the good stuff from Kyoto. Maybe they figured out a way to get it someplace cheaper — at a couple of bucks a gram I don’t think high quality “thick” Matcha is attractive to them.

Posted on

Logology

Listen, people. Let me do a little follow up, and then I’ll shut up about Starbucks and logos for a little while. Honest.

Firstly, earlier I wrote an article about the progression of the NASA logo – the Meatball, the Worm and the Vector.

Secondly, MTA logo is nicknamed the “Pacman” because it looks like the 25 year old video game character. Waka-waka-waka, watch out for the ghosts.

Thirdly, I wrote about the Roslyn Bank, the Blibbet and Starbucks logos too. All I can add to that are these two fine logos of the Microsoft products of the day gone by:

Funny enough this Microsoft product allows to bring Microsoft BOB back to life. Melinda Getes’ legacy endures beyound Clippy!

Fourthly, Amazon is selling this:

Incredibly, they also have Women of Wal-Mart and Women of Enron.

Posted on

On My Way To The Subway

The Joel writes:
“New York is the kind of place where ten things happen to you every day on the way to the subway that would have qualified as interesting dinner conversation in Bloomington, Indiana, and you don’t pay them any notice.”

The same exact day I realized just how true that is. Let’s take my illustrated walk to the subway that is pretty typical of what I do to clear my head :

As I was taking this picture of people backlit by a sunset, a was shoved with a great deal of force. From the following stream of obscenity I understood that I inadvertently pushed (or more likely just simply got in the way of) an “apology enforcer”, and the shove that I got was my punishment for not apologizing.

Apology enforcers are this tiny subset of New Yorkers who will berate you for any tiny little bump that you might give them in the most crowded streets, subway cars and platforms. They will demand an apology even if you didn’t feel the bump yourself or even if they bumped into you. The crazier ones will return the bump back, taking it almost to the level of assault and curse you in the process. The only way to deal with them is to apologize and not try to argue your case. This does not always work, as the craziest of them will follow you, delivering an obscenity laced sermon on the importance of saying “excuse me” and “sorry”. Try to get away as quick as possible from them.

Walking down 8th I came into a White Castle to buy a diet soda. I prefer fountain soda to canned stuff. Most of the patrons took some time to study two wanted posters documenting the great White Castle rug capers of ’05.

The guy on the right kind of looks like Monzy a little bit (it’s not him though).

These thefts reminded me of all the stuff (including a webcam) that was stolen from DNA Lounge over the years. This also reminded me that the best way for hotels to stop towel theft is to use non-logoed towels. Stealing stuff without logos is just not as fun.

A little further down 8th I saw an elderly guy sitting on the stairs leading down to the subway. The guy was breathing heavily and holding his chest. “I really, really hope so” is not a good answer to the standard “Are you Ok?” from a gray haired gentleman, with a forehead overflowing with sweat on a cool summer evening, staggering to get up and sitting down again and strangely not emitting any alcohol vapors. I called 911, described the situation to the dispatcher and waited for a “radio car” to show up (it took about two minutes). The cops talked to the old dude, who happened to be a tourist from one of the Carolinas, and quickly called him a “bus“.

Meanwhile, I noticed another thing about NYPD uniforms – there is a little bar over the pocket that indicates in Roman numerals the previous round anniversary of the cop’s service. The guy responding to my call was a 10+ year veteran, the other cop was a rookie.

When I made it to West 4th the old school clock on the top of a building was showing time in those alien characters from Predator.

My good deed for the day done, I walked further. Guess what – there are fireflies on lawns in Manhattan too.

I reached 34th street and once again stopped to appreciate “Radiant Site” – and art piece by Michele Oka Doner. I like it, the hand made gold tiles are all different and look very good. But then again, I can’t stop myself from thinking that this is not really art, but something that any contractor with a good tile supplier could accomplish.

Down on the platform instead of a regular train I was met by the cool Mantis crane car.

P.S. Dang, that Starbucks logo is everywhere. It’s in two photos in this post.

Posted on

How the Starbucks Siren Became Less Naughty

[update] Starbucks logo changes again.

You are probably here because you looked closely at the Starbucks logo and were a little confused about what is depicted on it. Is it a mermaid? What are those things that she is holding up with her hands? Wasn’t the logo different before? What’s the history of it?

I asked those questions myself and did a little bit of digging. My research started with a book that I had, called A Dictionary of Symbols by J.E. Cirlot. In it there was a chapter about Sirens.

Basically, from what I gathered from different sources, including that book, there is a lot of confusion between the different mythological half-women. Typically they are called Sirens – both the half-bird/half-woman and the half-fish/half-woman varieties. The fish type are usually called Mermaids. Both types according to the ancient Greeks were in the business of seducing mariners with songs and promises of sex and then killing them, but Hans Christian Andersen and Disney mostly made everybody forget that.

The whole sex-symbol status of mermaids hinges on the question which part is “woman” – upper or lower. “The other type of mermaid” that hapless Fry was referring to would have problems attracting suitors, of course. And how do you do it with the normal type?

Wise mythologists came up with the answer, of course. And the answer is a two-tailed mermaid sometimes called a Melusine.

The book had an old engraving of a two-tailed mermaid. It reminded me of the Starbucks Siren, but back then I did not realize that the original Starbucks logo had a slightly altered version of that engraving in the original brown cigar band-shaped logo.

Notice that the graphic designer removed the belly button, the unattractive shading around the bulging tummy of the 15th century siren and merged the tail-legs to remove the suggestion of naughty bits. The logo Siren also smiles a little while its 15th century doppelganger is looking rather grim. Other than that it’s clear that this is exactly the image that he or she was using.

According to uspto.gov “[Starbucks] mark consists of the wording “Starbucks Coffee” in a circular seal with two stars, and the design of a siren (a two-tailed mermaid) wearing a crown”.

Here’s the “cigar band” logo from which I took the image above. The original hippie Starbucks owners did not sell espresso drinks, but mostly sold coffee beans, tea and spices. Today Starbucks sells liquor and ice cream, but no spices if you don’t count the cinnamon gum and the stuff on the condiment table.

The next, more familiar green iteration of the logo has a more attractive stylized siren. The chest is hidden, but the belly button is still there.

Here is the current logo. They cropped the siren image so that only a hint of the tails is visible. I asked hourly partners at Starbucks and friends, and none of them could figure out what those things to the side of Siren’s head were.

Lately I’ve stopped seeing pictures of the Siren on Starbucks mugs – they seem to favor just the word “Starbucks”. I also started seeing the new type of the siren as part of store decoration and on coffee packaging. She only has one tail. I guess the family-unfriendly image of a fish-woman spreading her tails is on its way out.

[update] Here’s a picture of the new siren:

The brown Siren logo can still be found on merchandize sold at the original Pike Place Market Starbucks in Seattle. The logo is altered though – instead of a “cigar band” design it uses just a circle logo. Cigar band logo mugs and coffee jars can still be found on eBay for upwards of $50 per mug and $200 per coffee jar. I am still looking for anything bearing an “Il Giornale” (a company founded byHoward Schultz that later ended up buying out Starbucks with the help of none other than Bill Gates Sr.) logo.

[Update]
Dear Boing Boing readers – you might enjoy other sections of this blog such as Gastronomic Adventures and 100 Views of the Empire State Building.

[Update]
I was alerted to another article that explores the Siren’s symbolism. I haven’t used it in my research, but it is very thorough.

[Update] The whole logo history is described pretty well in Pour Your Heart into It : How Starbucks Built a Company One Cup at a Time. The book is full of other Starbucks trivia: if I remember correctly, it states that Howard Schultz is a close friend of Yanni.

[Update]

I received some information from Doug Fast, the designer behind the green logo. He also graciously sent me some rare examples of the logo, for which I am extremely thankful.

“I am the guy who designed the green SBUX logo. The original brown SBUX logo was designed in 1971 by my employer before I started working for him in January 1974. ( I still work there as a designer) The design company was then called Heckler/ Bowker, here in Seattle. Bowker (the company copy writer) was one of the three original founders of SBUX and left Heckler/ Bowker in 1984 to take on SBUX full time. (there were 5-6 stores at that time) The other two founders were; Jerry Baldwin and Zev Siegal. Heckler/Bowker came up with the Starbucks name and Heckler came up with the first (brown) logo. The other name strongly suggested was Pequod, but lost out to Starbucks.

The original SBUX store was NOT in the Public Market or in the Arcade as people think. It was at the corner of Western Avenue & Virginia, just north, across the street from the Public Market at the foot of the steep hill going up to 1st Avenue, and opened it’s doors in March 1971. I have a photo of it and also a drawing of it that was on an SBUX Christmas card from 1977.

The first retail Starbucks coffee drink concept store was originally called Il Giornale, and located on 4th Avenue in downtown Seattle. There was only one of these stores ever. I designed the logo for that in 1985-86, plus the coffee bag packaging, and still have the stationary, bags, and cup designs in my sample file. Howard Schultz was still an employee of SBUX at that time, not the owner, as I’ve seen said in previous blog info. here.

The reason only ONE Il Giornale store ever existed was because of the purchase of SBUX by Howard and his investers, and because the SBUX name and logo had so much capital already, they changed Il Giornale back to SBUX and wanted a more reproducable SBUX design, to go national.

I did the green “full siren” logo with a stronger, simpler, read for reproduction. The SBUX type was HAND DRAWN and based on the typeface, Franklin Gothic (this was pre-computer, folks) and had to be drawn so it bent well, around the circle. We submitted the logo to Howard, one with a red color and one in a green color. He picked the green color option.

In 1992 we had to blow up the siren to eliminate the spread, so called suggestive tails, so that’s the version you see today.

I still have most of the original concept work for the creation of this logo in one of my big sketchbooks. To me at the time, it was just another logo job to do. Who would have thought I’d be sick of seeing it all over the place. It isn’t one of my best logos.”

Original stores from the old coffee bag:

The original “cigar band” logo:

Il Giornale logo:

Green “bellybutton” logo

One of the newer coffee bags that reimagines the siren:

New “cigar band” logo with covered up nipples and cleaner lines:

New plastic stirrer / plug in the shape of the siren:

Old logo at one of the first (from what I hear it’s not the “original” location) stores at the Pike Market in Seattle

original-starbucs-logo

starbucks-pike-market

Did reading this article inspire you to write a poem about Starbucks? You can use Rhymebuster, the algorithmic rap generator. Turns out a lot of things rhyme with Starbucks (other than sucks).


Posted on

Rank and File

Since a comprehensive list of Microsoft codenames already exists, I would like to move on to another taxonomy project that fascinates me. I would like to collect a list of weird titles so common in many big-name corporations. Here are some notes that I collected already.

Also I am adding a little note about certain not very publicized rules that the company has that might help you get better service, or so to say to hack the system. You’ll see what I mean.

Kinko’s
Every employee carries a title of “Co-worker”. Employees use the term Kinkoid instead.

Kinko’s hacks:
All Kinkoids seem to live in fear of “mystery shoppers”. The corporate mothership sends special agents that pose as customers, and then evaluate the Co-workers. On at least several occasions I asked for some collating and printing jobs and quoted long wait times by Co-workers, which strangely had a change of heart and did the work right away. Your job is to make a Co-worker suspect that you are a “mystery shopper”. How? I don’t know, but apparently I managed to pull it off a couple of times.

McDonald’s:
Generic title: Crew Member. There are special non-management Crew Members with many years of experience called Crew Superstars. Managers carry the title of Crew Leader.

Fast Food Hacks:
This is a little known fact, but almost all soda fountains have a special button that will dispense seltzer. So technically the soda choice include seltzer. Sometimes when I am not in the mood for caramel coloring and phosphoric acid, I buy a medium soda and then ask them to find the button (most employees don’t know about it).

Starbucks:
Barristas are known as Hourly Partners. I’ve seen a title of Coffee Master on a manager’s card.

Starbucks Hacks:
There’s an 8oz cup called “Short” as opposed to the holy trinity of Tall-Grande-Venti. It’s never advertised, but I successfully ordered it on occasion.

I learned a new trick, which I am not planning on using, but which surprised me. I found a tiny sticker which outlined Starbucks refill policy. It reminded me that Spongebob episode where Bubble Bass pointed out to the microscopic print on the Crusty Crab menu that outlined the refund policy. Anyway, it seems like the rule is that if you finish your drink within the hour, you can ask for a refill in the same cup at an unspecified reduced price. How will they know if you consumed your drink in an hour? There’s a label on the cup that records the time when the drink was ordered. You can also apparently bring in your own cup and have it filled at 30 cents off or so.

You can ask for free coffee grinds at any Starbucks store to use as fertilizer for your garden or farm.

Barnes and Noble:
This is a surprising one. All B&N employees carry the title of “bookseller”. Even computer programmers and janitors. Thank you, anonymous tipster for this slice of corporate weirdness.

Disney
Most employees at Disney World are titled “Cast Members”. “Face” characters, like Cinderella and the like are “Union Actors”. Disney weirdness is too huge to discuss here, there are whole sites dedicated to the subject. “No Disney Cast member at the Disney reservation center has the same name. If there are more then two with the same then they are given a name.” Whoa.
Thank you, Merlin!

Pacific Theaters
Ushers and the like carry the title of “Talent”.
Thanks you, Greg!

This calls for a gratuitous Spongebob quote:
“Squidward: Repeat after me. “I have no talent”
Spongebob: I have no talent.
Squidward: “Mr. Tentacles has all the talent”.
Spongebob: Mr. Tentacles has all the talent.
Squidward: “If I’m lucky, some of Mr. Tentacles talent can rub off on me”.
Spongebob: If I’m lucky, Mr. Talent can…rub…his tentacles on my…art… (smiles)”

Toyota Canada
Salesmen carry the title of “New Vehicle Advisor ”
Thank you, Aidan R.

WL Gore & Associates
Every employee is – you guessed it – an “Associate”.
Thank you, Joe Grossberg.

NASA
Gouvernment employees are called “Guvvies” and contractors are called “Swaliens” (because they are frequently from Swales Aerospace.

Thank you, anonimous commenter.

IKEA
IKEA employees have the same designation as Kinkos – “Co-worker”. I am not sure if this is a recent development or not.

If you have any information like this, please let me know.

Posted on

TT: Planetdoes News

While buying coffee at hidden Starbucks I browsed through the little pamphlets that they have next to condiments and stirring sticks (did you notice that they have Splenda now?). What have I learned? Firstly, I learned that a Starbucks grunt’s official title is “hourly partner”. Cordwainer Smith’s rhyme comes to mind : “I need a temporary dog / For a temporary job / On a temporary place / Like Earth!” I kind of collect peculiar corporate job titles, as I’ve mentioned at the end of an earlier Thought Tally.

Secondly I learned that you can come into any Starbucks and ask for complimentary coffee grounds. As it turns out, coffee grounds make an excellent nitrogen fertilizer for your garden. I wonder if Starbucks coffee is a good fertilizer – it sure tastes that way.

***

Why I drink the Starbucks fertilizer? Because my lunch break is short and Joe’s is in the Village. By the way, recently I’ve learned that there’s another good coffee place called Ninth Street Espresso. I need to pay them a visit.

***

I also need to some other coffee and caffeine news. There’s a new trend in espresso making. The innovative barristas started cutting off the bottoms of portafilters. This lets them notice any minute imperfections in packing of grinds and have outstanding quality control of the extraction. It also looks cool as hell. I am thinking about doing the same with one of my spare portafilters.

I learned this interesting tidbit because these days there are several outstanding blogs kept by super high quality coffee house operators. There’s Victrola Coffee, Blue Bottle Clown College and Tonx Dot Org. I suggest that you subscribe to their feeds unless you can’t stand heartbreakingly beautiful photos of artisanal caffeinated drinks.

***

In other news I seem to be totally addicted to matcha tea. I got some awesome “thick tea” from Japan and it rocks.

Posted on

Still Round The Corner There May Wait A Restaurant or a Hidden Starbucks

Advertising might be the engine of commerce, but there is a surprising number of NYC businesses are hidden inside skyscrapers with almost no indication of them on the outside.

For instance, me and my co-workers often go to a Starbucks that is located in a lobby of a skyscraper. There is no sign outside, and inside you need to pass a security guy (who surprisingly lets you through) and turn a corner. I could not believe my eyes – you absolutely had to know where that Starbucks was.

There is nothing special about our hidden Starbucks, except it is the closest one to us and the lines are usually shorter. They do have an old style La Marzocco machine not yet replaced by the new superautomatics, but the barrista has no idea about how to grind the coffee and tamp it properly. I guess they don’t teach that anymore at Starbucks U.

There is a more interesting hidden place that we frequent. It’s a restaurant called Taam-Tov (46 West 47th Street, 4th floor 212-768-8001) which happens to be located on the fourth floor of a dumpy and decrepit art deco building in the middle of the Jewelry district on 47th street. To be fair I have to mention that there is a little sign on the step of a staircase that can be seen from outside. But you have to climb 8 flights of stairs, past dirty walls, an exposed phone comm. box and frequent full trash bags. There you will see an unmarked closed door and a small open order window.

Alternatively you can enter a jewelry store on the first floor and take a tiny little elevator, which will deposit you inside the restaurant. I strongly discourage you from using it.

Once me and three of my co-workers, one of whom is “portlier” than I am (and I am pretty “portly” myself), two have asthma and only one inhaler, despite my reluctance chose to take that tiny elevator. We let a bunch of people go up before us, waited for the elevator to come back and boarded it. Immediately what seemed to me like three shady looking Russian jewelers squeezed in after us. To my horror I noticed that in fact there was a fourth guy with them, just as sweaty and unshaven, but really short and skinny. Of course we got stuck between the floors and it took me and one of the jewelers few very uncomfortable minutes to figure out how to open the doors. Oh, and I forgot to mention – the co-worker who insisted the most on the elevator was not only slightly asthmatic, but a bit claustrophobic as well.

Anyway, the place is rather unique. The patrons are mostly jewelers – you might see them exchanging large sums of money and gold or diamonds, but there are a lot of programmers from surrounding offices who also found that place somewhere. Since the place was featured in the last issue of Time Out New York dedicated to cheapest restaurants, there the mix will be a bit more eclectic in the future.

The cuisine can be described as Middle Eastern/Russian, typical of the Baku region. Everything is cooked on site (in fact I’ve witnessed a small kitchen fire once that was quickly taken under control while everyone continued eating), kosher and very tasty. Shish kabobs are excellent (my favorite is rib kabob), so are soups. Just don’t ask for sour cream for your Borscht – and you can be sure that they don’t use Ukrainian pork fat. Other than that it’s very good. There are good salads, golubtsi, pelmeni, shawarma, etc. They even have kompot – Russian fruit punch and green tea served in small “piala” cups with sugar cubes (for drinking “vprikusku”).

Over the years I had lunch at Taam Tov with my boss, my boss’ bosses there, my co-workers, three different livejournal users and many other people. And until I’ve read Time Out New York article I did not know that one floor below Taam Tov there’s a second hole in the wall restaurant called Sabor Latino.