The Full Board

Double ristretto, silk-steamed milk, a whisper of jaggery caramel.

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House blend under a green-cardamom foam cap. Very Delhi, very us.

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Two ounces of pure intent. Chocolate, dried fig, long finish.

Four-minute bloom, hand-poured. Ask the barista for today's lot.

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Chicory-forward decoction, frothed milk, served in a steel dabara.

Flat, warm, nutty. The one people order twice in a sitting.

18-hour steep, salted caramel cream float, over slow-melt ice.

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Espresso poured over chilled milk. Nothing to hide behind.

Dark roast dripped over condensed milk, then iced hard.

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Bittersweet tonic, citrus oil, a clean shot on top. Wakes you up sideways.

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Blended cold brew, cocoa nibs, whipped cream, chocolate drizzle.

Two smashed patties, aged cheddar, house burger sauce, brioche.

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Thick-cut paneer, peri-peri crust, slaw, mint aioli.

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Buttermilk-brined thigh, pickles, honey-mustard, sesame bun.

Three sliders, three sauces, one very good decision.

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Skin-on fries, molten cheese, jalapeño, crispy onion, herbs.

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Chef's rotating plate — meant for two, argued over by four.

Seven layers, dark ganache, a truly unreasonable amount of cocoa.

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Espresso-soaked savoiardi, mascarpone, cocoa dust. Served cold.

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Vanilla bean, warm caramel, candied hazelnut, sea salt.

Laminated over two days. Best between 8 and 11 in the morning.

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Cream-cheese frosting, just sweet enough to argue about.

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Toasted thick, whipped cinnamon butter on the side.

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Cold-pressed watermelon, bruised basil, lime, pink salt rim.

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Muddled mint, cane sugar, soda, crushed ice. The dependable one.

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Citrus, blue curaçao syrup, sparkling water, orange twist.

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Charred rosemary, mixed berry reduction, tonic. Served smoking.

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