Desserts included an excellent chocolate-caramel tart sprinkled with sea salt; espresso-mascarpone semi freddo with a tender piece of brandy-poached pear; and the restaurant's signature devil's-food-and-whipped-cream "ring ding".
Or there's a hazelnut and chocolate chip cookie with rosemary and sea salt ($2), an espresso shortbread cookie (75 cents), crumbly coffeecake ($4) or any of the dozen-plus baked goods set out on chipped china in the vintage display cases.
Drunk strong and sweet (or with salt in some areas) one espresso is all it takes to keep buzzing for hours.
Fresh herbs, chile, citrus such as Meyer lemon, Sriracha, Jack Daniels, dried mushrooms and even coffee or espresso all add bold, distinctive flavor to salt.
Stir in the chocolate, 2 tablespoons instant espresso, 2 teaspoons vanilla extract and a pinch of salt.
For espresso, make a fine grind, the texture of sugar or salt.
For an espresso based drink like a latte, you will want the grinds to be very fine (like table salt).
