Article: NEW YORK MAGAZINE (GRUB STREET) - "What To Eat At COFFEED"

by Robin Raisfeld and Rob Patronite

The Long Island City-based coffee shop and micro-roaster COFFEED donates part of its revenues to a different charitable partner at each of its locations. For the new Ladies’ Mile outpost, that partner is The Foundling, an organization that supports children and families in need and whose ground floor the new café occupies. The other thing all the branches have in common is chef Corey Cova, late of ABV and Earl's Beer and Cheese, who was hired to revamp the company’s food menus and run the kitchen at Fort Tryon Park’s New Leaf restaurant, now under COFFEED’s management, when it reopens this spring. At the Foundling, Cova integrates seasonal produce (microgreens at the moment) from Brooklyn Grange rooftop farms into sandwiches like a club with turkey, ham, and olive salad, and a chile-roasted cauliflower with miso mayo on black-rice bread (above).

For more photos, see the full Grub Street post.