The Paramount Coffee Project is a minimalist’s dream, featuring high ceilings, exposed brick, some greenery, and a white interior. When S and I arrived at 1pm on Wednesday, there was still plenty of space left to be occupied.
First decision? Coffee! Beans were from Reuben Hills, Mecca, Seven Seeds, and Small Batch – I picked the first offering as a latte. S’s drinks of choice were Business & Pleasure: an espresso and an iced almond milk latte designed to be sipped individually, not mixed!
The Pearl Barley Porridge with black molasses, poached quince, gingered rhubarb, almond milk and pistachio butter sounded interesting, so I picked it and hoped for the best. It wasn’t particularly sweet (which I kind of expected from the fruit) but definitely made you feel healthy and ‘clean’ afterwards. The pearl barley was a tasty alternative to oats and I think I’ll experiment with it for breakfast!
S went for the popular Soft Baked Eggs with green salsa, kale and chorizo grits that came with a slice of toasted garlic sourdough.
Our brunch dessert was a feast for the eyes. The Love Cake Waffle – two waffles with incredible rose ice cream, apricot, crystal ginger, pomegranate, and turkish delight (which didn’t seem to be present on the plate). The waffle could have been less burned in some parts, but you could disguise the taste with ice cream. Nevertheless, this is worth trying and hopefully yours will look even better than ours.
All in all, a good spread.
Have you ever been to PCP? What do you think of their food?