Bourbon Sugar Cookies

I've been working as a freelance illustrator/designer for some months now. I love it and I love that I have more time to cook and bake. It's Derby time again here in the Bluegrass and in celebration, I tinkered with a basic sugar cookie recipe to add the smoky flavor of bourbon. The texture of this cookie is spectacular and the soft center really brings out the hint of Kentucky's signature whiskey. I've included the measurements of some of the ingredients required if you choose to make plain cookies without the bourbon.

Bourbon Sugar Cookies

Ingredients

3 cups all-purpose flour (2 3/4 without bourbon)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/4 cups white sugar (1 1/2 without bourbon)
1 shot quality bourbon (I used Woodford Reserve)
1 egg
1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl , pour the bourbon over the sugar and let sit for a few minutes. The longer the sugar melds with bourbon, the stronger the flavor will be. I also covered the bowl during this time to cut down on the escape of vapor. Next, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. (I used parchment. I think it keeps the bottoms of the cookies from getting too brown.)

Bake 8 to 10 minutes in the preheated oven, or until golden. Cookies will puff up during baking and fall with cracked tops upon cooling. Let stand on cookie sheet two minutes before removing to fully cool on wire racks.

Happy Derby everyone!

The Science of Good Design

Science! Art and science may seem like strage bedfellows, but the pairing flourished in the middle of the 20th century. Engineering and science, chemistry and space travel, these things helped make the 50's and 60's a roaring 'technological' age. Advertisers and designers were used to spread the good word of science and gone were the days of art used only for anatomy illustrations and concept work.

Photo from The Chemical Heritage Foundation

Following in the footsteps of design contemporaries, the people who worked on advertising and product design and promotion for Martin, Packard-Bell, Dupont, and Avco (to name a few) knew the sciences were tailor-made for the modernistic style of the day. In spite of the rigid nature of science and engineering, the designers felt freedom to be a bit more abstract. This helped, to a point, to demystify the sciences.

Let's take a look at this Porter Chemcraft chemistry set from 1958. This set is most indicative of the graphic style of mid-century modern. We see the use of black and white with the addition of bright, unadulterated red. The images are crisp and simplistic. On the inside, close attention is paid to continuity, with each item carefully designed to fit within the overall look. This set wasn't intimidating, it was friendly. A child could be at once in awe of science and eager to learn. How fantastic are these colors!

If we look at the eight samples of advertising below, we see the same use of bright color, oftentimes just one color with black and white much like the Chemcraft set. The illustrations are almost abstract in their simplicity and placement. The ads (all found here on the photostream of bustbright) are attention-grabbing, the text clean and 'futuristic'.

I adore the design of this era and when you add science, well, I love it even more. It's no surprise designers remain inspired by the work of those who, at the time, were on the cutting edge of what was to come. The next time you need some a little boost in the creative engine, try seeing things scientifically. Inspiration is everywhere, much like that thing we call oxygen. Breathe deep!

I took this opportunity to marry design, science, and one of my favorite things on earth, coffee. Invented in 1941 by a scientist, Dr. Peter Schlumbohm PhD, the Chemex coffeemaker uses the proven methods of chemistry to brew a simple, but absolutely perfect cup of coffee.  This poster features the squat copy text that's prevalent on pieces from the mid-century. The word 'Chemex' was hand done in a playful style, something also common to 50's and 60's design.

Scientifically the Best!
Original vector art
Rachael Sinclair

A Toast to the Derby

The Kentucky Derby is almost upon us. Since the late 30's, the official drink of the Derby has been the mint julep. Served in either a silver julep cup or commemorative collectable Derby glass, the julep has roots in Virginia. Now it's a Kentucky tradition. You can find a simple recipe on the poster below. Enjoy the race responsibly!

Mint Julep
original vector illustration

Kentucky Bourbon Pie

The dew hangs loosely on the petals of the red roses. Golden sun slips over the famous spires, casting a long shadow on the track. Energetic thoroughbreds in hues of golden pecan, dark chocolate, and cream are wound ready like springs. Ice tangos with mint leaves and amber bourbon. It's the first Saturday in May and something special is happening.

Every year, the world turns its eyes to Louisville, Kentucky and the most exciting 2 minutes in sports, the Kentucky Derby. At Derby time, the parties are historic, the hats amazing, and the horses spectacular. Louisville knows how to celebrate a horse race and what party would be complete without the perfect dessert. 

In 1950 the Kerns at the Melrose Inn in Prospect, Kentucky created a pastry that is now synonymous with the Kentucky Derby, the Derby Pie (© Kern's Kitchen), a chocolate and walnut tart. Though the Kern's pie is quite tasty with a dollop of whipped cream, I prefer the version of a chocolate nut pie I make myself. I use pecans, dark chocolate, and a shot of quality bourbon. This pie is great for any occasion, but especially on that first weekend in May.

The pie before baking, yum!

Kentucky Bourbon Pie

3/4 cup sugar

1/2 cup all-purpose flour

2 eggs, slightly beaten

1/2 cup (1 stick) butter, melted

1 cup pecans, chopped

1 shot bourbon

1/2 teaspoon vanilla

1 cup chopped dark chocolate

1 unbaked pie shell or 1 roll of crust

Notes: I use Woodford Reserve in my pies. If you choose to omit the bourbon, use 1 cup of sugar and 1 teaspoon of vanilla. I usually use chocolate with a cacao content of 60% or higher. If you wish to use 75% or higher, use in combination with milder chocolate unless you're looking for a stronger chocolate flavor.

Combine sugar and flour well; add eggs and melted butter. Add chopped nuts, chocolate, vanilla, and bourbon, mixing well. Pour into unbaked pie shell and bake at 325 for 40-45 minutes. Serve warm with whipped cream or for an extra fun treat, bourbon whipped cream, recipe here at Food & Wine.

This year, why not try a slice of a new tradition. Mix up a julep, pick your pony, and enjoy some Kentucky Bourbon Pie. A dessert this decadent is a sure bet!

Disclaimer: My recipe is in no way intended as an infringement on the copyright held by Kern's Kitchen.

Lemon Sunshine Cake

About this time of year, I crave lemon confections. There's almost nothing as decadently refreshing as a slice of spongy lemon cake. I adapted this recipe to use butter instead of oil and stress the use of lemon zest and freshly squeezed lemon juice.

Lemon Sunshine Cake

1 lemon cake mix (I used Duncan Hines)

1 4-serving package of lemon instant pudding
(I used Jello pudding)

1 cup water

4 eggs

1 stick butter, melted

zest from half a lemon

1/3 cup (approx) powdered sugar

5 tablespoons (approx) fresh lemon juice

remaining lemon zest

Preheat oven to 350. Grease and flour a Bundt pan. Blend cake mix and pudding mix together. Add water, melted butter, and eggs; mix well. Stir in lemon zest; note, batter will be thick. Pour into pan and bake for 35-40 minutes or until inserted toothpick comes out clean. Let cool in pan for around five minutes before removing. Stir together glaze of powdered sugar, fresh lemon juice, and zest. Drizzle glaze over warm cake.

Coffee: An Infographic

"Actually, this seems to be the basic need of the human heart in nearly every great crisis - a good hot cup of coffee." -Alexander King

Anyone who knows me will attest to my love for coffee. I started drinking coffee in college. The coffee shop was a great a hangout and wonderful place to sketch. Since, I've developed a mature and discerning taste for the much-loved beverage. To me, coffee is an art, a science, a miracle. Coffee is my wine.

For such a small thing, the coffee bean has a huge impact on our lives and the global economy. Coffee is the #2 most traded commodity on earth behind oil. Why not, it keeps us going! This infographic has been in the works for some time. I wanted to show the coffee journey in graphics to fit a simple yet rich beverage. Enjoy, and remember, friends don't let friends drink bad coffee!

Earth to Cup

original vector art

© Rachael Sinclair, 2012

Pasta Fagioli

As winter approaches, we find ourselves seeking warmth. Soup is a great food for the cooler months both for its ability to warm us, but also keep us satisfied. One of my favorite soups is the Italian staple, pasta fagioli. With its bright, autumn-colored vegetables, it's not only filling, it's beautiful.

The soup has a base of tomatoes, a deep pinkish red. Add to that the translucent white of onions, the rich orange of carrots, and the wick green of celery. Great northern and dark red kidney beans round out the rustic rainbow with added spice of basil, thyme, and oregano. Use these colors in old fashioned design or anything dealing with cooking, food, or produce. In a room, the hues of pasta fagioli add lots of pop. They're bold and not for everyone, but can be a source of great interest in the right setting. The kitchen here features Behr French Pale Gold (350D-5), Startling Orange (S-G-230), Deep Garnet (110F-7), and Antique White interior flat enamel (1823).

The next time you need a hearty meal, I recommend pasta fagioli. It's fairly simple to make and can feed your creativity as well as your body. The recipe below is the one I use and was originally taken from Top Secret Recipes.

Pasta Fagioli

1 pound ground beef or turkey
1 small onion, diced (about 1 cup)
1 large carrot, julienned (about 1 cup)
3 stalks celery, chopped (about 1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can vegetable juice (such as V-8)
1 tablespoon white or balsamic vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
8 ounces (around 1/2 package) ditali pasta

Brown meat in a large saucepan or pot over medium heat and drain. You can add the onion, carrot, celery and garlic with the meat, or transfer meat to a bowl so vegetables get more contact with the pan. Saute the vegetables for about 10 minutes or until they begin to caramelize. Optional: deglaze the pan with a little brewed coffee. Add the remaining ingredients (including the meat if you set it aside), except pasta, and simmer.

After soup has simmered for 45-50 minutes, cook pasta in separate saucepan until al dente. Drain the pasta. Add pasta to soup and cook for 5-10 more minutes. As an option, you can keep the soup and pasta separate as the pasta will continue to absorb liquid, making your soup thick. If you do this, add pasta to the bottom of the serving bowls, pouring the soup on top.

Serve with a sprinkling of Parmesan cheese and fresh-baked garlic or herb bread.

Apples: An Infographic

Infographics have been a hot trend for some time. There's something delightful about information put fourth with great, spot-on graphics. Featured often in magazines and through news outlets, infographics may look simple, but they are far from it. Creating a successful infographic (whether the one I've created is successful or not is not for me to say) is a consuming task. First, you must collect accurate and timely data. Then you must illustrate that data in an engaging and clear manner. If executed properly, an infographic can be an excellent learning tool and pleasing piece of art all at once.

In celebration of one of my favorite times of year as well as National Apple Month, I created this little ditty (click image to embiggen). I featured a wide swath of trivia. If you'd like to see more infographics, and let's face it, who wouldn't; you can visit Daily Infographic or Good: Infographics.

Iron Designer: MateVana

Imagine a client brings you a brand name, a niche market… and tea. The client wants branding, website design, and a few interior design ideas for an upscale, Japanese-themed cocktail bar named 'Katsu' (Japanese for 'thirst'). Your inspiration is a variety of loose-leaf tea sold by Teavana, the MatéVana^®. Iron Designer, begin!

MatéVana^® is a blend of mate and red rooibos teas with cocoa, almond, chocolate chips, and enhanced with hazelnut. It's mostly chocolate and nut browns, all with a woody but smooth texture. The tea is accented with a striking violet blue and a few shades of yellow ranging from citrus to sunflower. These portions of the tea are leaf-like and feminine. The client wants something that incorporates the clean, simple lifestyle of traditional Japan with a modern, rich atmosphere.

Color by COLOURlovers

I pulled the palette above from the tea provided. We have a dark rich brown, a milky chocolate, two tones of gold, and a vibrant electric blue. Once we have those, we can apply them to our logo ideas. The client wants something sophisticated, but also evocotive of Japanese design and culture. On that vein, we have the logo ideas below.

I chose design at the bottom right to fashion a web site. I used the textures of tatami and wood grain. The photographs are simple and all match with black backgrounds. The site design is spartan and clean.

The bar itself should feature the textures of tatami, a touch of brushed metal, dark wood, rice paper, and a nice blue and neutral Japanese print fabric. The fabric brings in the feminine touch we found in the cornflower petals of the tea. Lighting should be intimate and utilize the golds in the palette.

Clients often find inspiration in things you may not expect. Sometimes it's good to practice by figuratively pulling an idea out of a hat. To be an Iron Designer, you have to be versatile and agile and ready to tackle any request. Explore the possibilities and take a second look at the world around you.

^{Teavana and MatéVana are registered trademarks. No copyright infringement intended.}

Color Flavor: Lavender

"Lavender is for lovers true, Which evermore be faine; Desiring always for to have Some pleasure for their paine: And when that they obtained have The love that they require, Then have they all their perfect joie, And quenched is the fire."-Clement Robinson 1584 (Handefull of Pleasant Delites)

A member of the mint family, lavender doesn't disappoint when it comes to fragrance. This flower's essence is used in everything from perfumes to candles, medicines to foods. From it's earliest history as a component in oils in ancient Egypt and a ward against the Plague, to it's many applications today, lavender is more than a nice-smelling flower. Lavender is a color often overlooked in design because of its tendency toward the feminine. But this beautiful spectrum of pinks, blues, and dusky purples is rife with possibility.

Purple, the color most would associate with lavender, has a royal, rich connotation. Used in darker forms, purple of both blue and red tints can be stuffy and overwhelming. Lavender is a toned tint that combines the sophistication of purple with the livability and freshness of a near pastel. It can be utilized to give a tinge of 'royalty' without being overwhelming.

Used many times to hint at romance, lavender is perfect for romantic products or marketing. It goes without saying that lavender is great when used for products or web sites that target women. It's also excellent as a main or accent hue for organic businesses because the plant itself is used frequently in natural and organic products. See the logo pictured for the fictitious 'Secret Garden' organic tea cookies. When paired with shades of gray, brown, or even orange, lavender can add just the right gentle freshness to a modern, masculine design.

The first room here is treated in the usual romantic way. Butter-cream walls and a toasted marigold ceiling (Behr: Quiet Veranda 350F-4 and Honeysuckle Blast S-H-330) are accented with a medium-tone lavender. This is certainly a feminine dining area, but is also quite provincial. This scheme would work well in a colonial or Victorian home.

The second room, a kitchen, uses a putty gray and vibrant lily orange (Behr: Country Club 770B-5 and Orange Spice 250B-5) to wake the senses and keep the lavender from being too soft. A storm cloud blue (Myth 740F-5, also Behr) is used to chill the warm orange and wood counter tops. This room could be too modern and cold, but the addition of lavender can help almost anyone feel comfortable.

I love lavender, both the color and the plant. It has always been a favorite of the women in my family. I remember sitting with my mother and grandmother making lavender sprig sachets woven with ribbon. As a special treat, I would like to share with you a cookie recipe that I make from time to time. This refrigerator shortbread is great with tea or just as a refreshing sweet treat.

Lavender-lime Shortbread

1 cup (two sticks) unsalted butter, at room temperature
1 cup sugar (¾ cup powdered sugar, ¼ cup coarse raw sugar)
1 teaspoon vanilla extract
½ teaspoon salt
2 cups all-purpose flour (plus more for rolling)
1 tablespoon dried lavender flowers (you can use a bit more if you wish)
zest of one lime

To begin, comb the dried flowers for pieces of stems and leaves. Then crush the flowers using a mortar and pestle along with the ¼ cup of coarse raw sugar. Using this coarse sugar will ensure fine grinding of flowers. Combine in an air-tight container with ¾ cup powdered sugar and let sit overnight or as long as desired. The longer the sugar and flowers infuse, the more intense the aroma and flavor.

To make the cookies, first combine the sugar, butter, vanilla, salt, and lime zest. Beat with an electric mixer until smooth. Add flour slowly and mix just until the dough begins to form. Divide the dough into two equal halves. On wax or parchment paper, roll each half into a 1 ½ inch diameter log. You may want to flour your hands if the dough is sticky. Refrigerate the dough until firm, about 1-2 hours. If you refrigerate longer than 1-2 hours or wish to store the dough and you've used wax paper, make sure to wrap also in plastic wrap.

Preheat the oven to 350 degrees. With a serrated knife, make slices approximately 3/8 of an inch thick and place about an inch apart on a baking sheet. If your dough wants to crumble when slicing, let sit at room temperature for a few minutes. Bake for 15 to 20 minutes or until golden around the edges. Cool on the baking sheet for a few minutes then transfer to rack to cool fully.

Color by COLOURlovers

 

Aromatic

original watercolor

© Rachael Sinclair 2011

Iron Designer: Guacamole

Happy New Year everyone! Let's start out the new year with something appropriately new. Iron Chef is a popular cooking contest where chefs are charged with creating amazing dishes with a special, secret ingredient. The world of design is a lot like Iron Chef. Oftentimes, designers are broadsided with the most random and inexplicable requests. The best designers, like the best chefs, are able to think on the fly and use what they've got to create something wonderful. Based on this principle, I created Iron Designer. I picked an 'ingredient' and did illustrations, graphic design, and a room design around that ingredient.

Avocados are one of my guilty pleasures. I love everything about them. It would stand to reason I also love guacamole. Using guacamole as a starting point, I first created some illustrations freehand in Illustrator. I used this watercolor method tutorial to sketch out the ingredients in guacamole. From there, I tiled the items into a vector pattern, creating what I call 'lickable wallpaper'. Did I mention I liked guacamole?

Moving from the illustrations to the colors, I created a room design scheme. A kitchen would have been a natural room to choose, but I wanted to show the versatility of the colors. Here, I showcased the buttery green of the inside of the avocado (Behr: Citron 400B-4), accented in the ceiling wells by lime zest (Behr: New Green 420B-6), and crowned with rich red onion (Behr: Cranberry Splash 120D-6). The sofa, I slipcovered in a stripe of a lighter onion hue. The throw pillows and accent items use blocks of the green and purple with a punch of tomato.

From colors, I moved to texture. The avocado-skin background helped me create this web site design for the fictitious coffee shop, Javavoom. Again, I wanted to show how the colors and textures of guacamole could be used in something that wasn't directly related to the food. Inspired by guacamole's fresh and spicy nature, I chose a free-flowing script font for the logo. The static buttons pop in tomato red against the wick green content background. Rollovers flash to the onion purple, reflecting in the dropdown content.

Iron Designer is a feature I hope to continue. The next time you find yourself faced with a design dilemma that leaves a bad taste in your mouth, pull out your skills and an apron and get crackin'!

Palette Cleanser: Holiday Cookie Recipes

I thought I'd deviate from the art and design world for a moment and post some of my favorite cookies recipes. Baked goods make great gifts for almost everyone. All of these would be great with a hot cup of coffee or tea. Celebrate the season by getting creative in the kitchen and have a wonderful holiday!

Best Chocolate Chip Cookies

I like this cookie for a number of reasons. The chopped oats add extra nutrition and a soft, nutty flavor. I like to add whole wheat flour when I can and reduce sugar. I call these my healthy pleasure.

1 c butter
1 c sugar (3/4 c for lighter taste)
1 c brown sugar
2 eggs
1/2 tsp vanilla
2 c flour (optional: 1 c all-purpose, 1 c whole wheat)
2 1/2 c quick oats *
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
8 oz chocolate chips or candy-coated chocolate pieces (For the cookies in the photo, I used both candy-coated chocolate pieces and mini chocolate chips.)

Cream the butter and both sugars. Add eggs and vanilla. In a separate bowl, combine flour, oatmeal, baking soda, baking powder, and salt. Mix dry into wet ingredients then add chocolate chips. Roll into teaspoon-sized balls, flatten in your palms, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 °. Cool on wire rack.

*Place measured oats in blender or food processor and chop into a flour-like powder.

Chewy Ginger Cookies

This cookie is a hit and they never last long. For a lover of ginger, they're a soft wonder enrobed in caramelized sugar. Another not, when made at a reasonable size, each cookie works out to 1 point in the Weight Watcher's point system.

6 tbls butter, softened
2/3 c sugar
1/4 c molasses
1 egg
2 c all-purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 tbls sugar

Cream butter; gradually add 2/3 cup sugar, beating until light and fluffy. Add molasses and egg; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Wrap dough in plastic wrap, and freeze for 30 minutes. Shape dough into 1-inch balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350º for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks.

Grandma's Peanut Butter Cookies

The is the recipe my grandmother and I used to bake when I was a child. They hold a special place in my heart. They're not overly nutty, but just enough. Baked just right, they melt in your mouth!

1 c sugar
1 c brown sugar

1 c butter (or 1/2 c butter and 1/2 c shortening)

1 c peanut butter, crunchy or creamy
2 eggs
1 tsp vanilla
3 c (approximately) all-purpose flour
2 tsp baking soda
1/8 tsp salt

Combine sugars and butter, beat until creamy. Add peanut butter, eggs, and vanilla. Combine dry ingredients in a separate bowl and add to peanut butter mixture gradually. Roll teaspoon amounts of dough into balls and place on a cookie sheet. Dip a fork in sugar and make a crisscross pattern on top of the cookie, flattening slightly. If dough is too sticky to roll immediately, refrigerate for about 30 minutes before rolling. Bake in a preheated 350º oven for 8 to 12 minutes or until lightly browned around the edges. Cool on wire rack.

Chewy Chocolate-Ginger Cookies

I decided to try this recipe (I usually don't like Martha's recipes) and I'm glad I did. I love the heat brought by the fresh grated ginger. They're especially nice with a nice steaming cup of artisan dark roast coffee!

You can find this recipe at here through Martha Stewart's Web site.

Java Junkie: Logos and Brews

Anyone who knows me, knows I love coffee almost as much as I love art and design. I started drinking coffee in college and have since become quite the connoisseur. Everywhere I go, I like to sample the brew from locally-owned shops. Though there are some who would argue Starbucks is the only place to get your coffee fix, I disagree. Here I will sample a few coffee shops I've visited. I've been to quite a few, but these sport the best coffee and perhaps nearly as important from a design perspective, the best logos.

First up is Java Brewing Company in Louisville, Kentucky. This logo is energetic and clean, but also has a nice bit of whimsy. The color choices are earthy without being too bland. The coffee here is rich and tasty, though some roasts have a slight bitterness.

Semolino is a small shop in the college town of Hays, Kansas. Housed in a revamped downtown building, the cafe's name alludes to the area's wheat farming industry. The logo is somewhat 'antique' and uses an aged red and burnished gold. You can almost see this logo on the side of an antique coffee tin. The java at Semolino is great, the atmosphere relaxing, and the baked goods tantalizing.

I have two offerings from the Gateway city of St. Louis. First, we'll take a look at Kaldi's. This shop takes its name from the legendary goatherd Kaldi. The story states that Kaldi's goats nibbled on coffee cherries one day and became filled with energy, leading him to 'discover' the fruit. The logo is a throwback to that story, exuding an African/Middle Eastern flair with the swirling roundel and dancing goats. Kaldi's is a must-see for anyone visiting St. Louis.

Northwest Coffee Roasters is a small operation with only two shops, but the coffee is superb. Sporting an elegant logo, Northwest sells coffee beans in slick black bags that set off the beauty of the logo. They roast all their own coffee, much like most of the others I've listed. I purchased a pound of their Italian Roast once and enjoyed it thoroughly.

The logo and corresponding graphics for The Roasterie in Kansas City, Missouri are simply the bees knees! The logo, with the tagline 'Air Roasted Coffee' has a distinctive early 20th century flair. The font choice and bold black and white graphics lend a retro industrial feel. Though the shop was terribly busy when I visited and it took a while to place my order, the coffee was fresh and crisp.

Lastly, I give you the Frothy Monkey. The name alone is enough to peak interest. I visited the one in Nashville, Tennessee. A very earth-friendly shop, the Frothy Monkey has an eclectic atmosphere and really tasty coffee. The logo is simply delightful with its friendly lower-case font and ambling monkey.

Local coffee shops are sometimes the best places to get a feel for the city. They're also great for the economy. Chain stores are fine, but venture off the beaten path and give local a try. You may find a new place to hang out and enjoy some joe. We creative types need fuel after all!

Note: All of these shops were in business at the time of this entry.