Public Espresso has gone from roasting coffee to opening a downtown restaurant built around its brewed offerings in Hotel @ the Lafayette.
The airy space at 391 Washington St. looks out over the downtown library, and has plenty of tables and free wifi for the laptop set.
Compared to Public Espresso's former lobby digs, the former florist shop offers plenty of room to spread out.
It also offers custom-made baked goods, for the first time, and a few small dishes made on premises.
Toasted BreadHive bread is the foundation of vegetarian and vegan toast offerings ($6). Cauliflower puree, herbs, shallots and spicy peanuts bedeck the vegan version. Chunky avocado mash brightened with lemon, below, gets sprinkled with spices for a smoky finish.
Housemade lemon ricotta is refreshing under a payload of sliced apples, granola and a drizzle of honey.
Housemade English muffins help the bacon and egg breakfast sandwich ($7, featured image) stand out. An oozy egg, bacon, cheddar and sauce doesn't hurt, either.
An assortment of baked goods, including vegan lemon blueberry scones, are ready for sale as well.
The menu will be broadened further, to include dinner and a small cocktail menu, said owner Sam Scarcello. Kate Hey, whose food drew crowds to the Betty Crockski food truck, is in charge of the menu.
Hours: 7 a.m.-7 p.m. Monday-Friday, 8 a.m.-7 p.m. Saturday, Sunday. Phone: 341-2150.