Santa Cruz – The Verve Roastery Del Sur promises an elevated coffee experience, with a café, draught coffee bar, roastery and lab under one roof.
Verve has teamed up with chef Mario Tolentino and barman Adam Weisblatt to create bold menus for the 7,000-square-feet space. Among items featured on its launch menu are porchetta and truffle cheese sandwiches, snap pea and ham fritters, and botanicals-infused cascara vermouth spritzes.
Beyond the local breakfast and lunch crowds, the space also aims to attract coffee connoisseurs. Tapping into recent shifts in the craft coffee market and a growing desire for alcohol-free indulgence, it houses a dedicated coffee bar offering non-alcoholic takes on Negronis and Old Fashioneds. Upstairs, an R&D space exists alongside a private room for barista training.
As explored in our microtrend Edible Incubators, food and drink companies are drawing inspiration from Silicon Valley with spaces that foster collaboration and creativity for new product launches.