![]() Glimco said she and Maria are friends and that her café isn’t meant to compete directly with Loca Mocha. When Glimco learned Loca Mocha was heading across the tracks, she found it. “In the last two years I’ve been looking around to find a good spot.” “It was my dream for 15 years,” said Glimco, who said the name “Gosia” is a nickname for Margaret in Polish. In early November, Gosia’s Café is expected to open in that spot, says business owner Margaret Glimco. While Loca Mocha has vacated the storefront at 8836 Brookfield Ave., the space shouldn’t be vacant for long. Before the coffee shop arrived, commuters waiting inside would just look at their phones or read quietly. Commuters have told her they didn’t realize just how much echo there’d be. The only complaint she’s hearing from customers, Verduzco said, is that sound echoes through the station. Verduzco is also meeting a lot of new people who didn’t make it to the north side of the tracks before catching their trains to the Loop. “It’s going to be strange,” said longtime regular Larry Baron. ![]() “It was very emotional, because it was 14 years,” she said.īut Loca Mocha’s group of morning regulars, some of whom stay for an hour or more each morning, helped them move and then started coming into the train station starting early last week to see if the doors were open, bringing their own coffee from home just in case they weren’t. Leaving the old location was difficult, Verduzco said. Verduzco is bringing all of the coffee shop’s furniture across the tracks to the train station (some sofas are being upholstered and should be in place soon), hoping to recreate the cozy atmosphere of the Brookfield Avenue store amid the commuters rushing to and from their trains. There’s also an ADA-accessible bathroom that customers can use, which also invites people to linger as they did on Brookfield Avenue. All of the products the shop sold across the tracks are back, including the pastries from Kay’s Bakery in Forest Park. The Loca Mocha employs Hella Aromatic Bitters, which bears a passing resemblance to the familiar spice notes of Angostura.While a couple of prior attempts to run a coffee shop at the train station didn’t work out for others, Loca Mocha’s shop at the station is far more ambitious. The drinks were created by cocktail and spirits guru Tobin Ludwig, who’s also co-founder of Hella Bitters, which are showcased in some of the drinks. The Loca Mocha, meanwhile, showcases cold-brew coffee, a natural pairing for a chilled cocktail. For the Three Hour Kyoto Negroni, single origin Kenyan coffee, along with gin, Campari and sweet vermouth, are all brewed through a Yama Cold Brew Drip Tower-a dramatic performance, which, as the name suggests, takes about three hours to complete-while a Chemex holds chili pepper-infused vodka that’s dripped through a coffee filter for an incendiary Bloody Mary. While the coffee and cocktail cultures have been converging for some time, Kobrick is like a theme park at the intersection of booze and beans. This creamy, comforting sipper-essentially a spiced, spiked chocolate milk for grown-ups-is found at New York City’s Kobrick Coffee Co., the first brick and mortar venture from the 96-year-old coffee roaster. Decorative Wine Racks & Modular SystemsĬourtesy Tobin Ludwig, Kobrick Coffee Co., New York CityĬoffee, meet cocktail.
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