Find out more →

Get unlimited access. Become a digital member!

Thursday, March 20, 2014

Mylo Coffee Co. is coming...soon

Posted By on Thu, Mar 20, 2014 at 12:39 AM

click to enlarge IMG_7341.JPG



click to enlarge IMG_7336.JPG
The time has nearly arrived. You can almost smell the coffee beans roasting now, the scent of freshly baked bread wafting down Kavanaugh. You’ve probably lamented the absence of Mylo Coffee Co. from the Hillcrest Farmer’s Market over the last few months. But of course, you probably already know they’ve been hard at work preparing their storefront for a highly anticipated opening date. And at this point, you’re probably asking, “when is this opening date?” I’ll just say this...soon. Soon, as in days to weeks, rather than months.

I was fortunate to join Stephanos and Monica Mylonas this week in their new shop, where they showed us around the place and gave us the scoop on (some of) what we can expect from the soon-to-be bustling Hillcrest establishment. The paint of their outdoor sign on the east side of the building was still drying, but there’s only a few more finishing touches to be made in the place, and Mylo Coffee Co. will be ready to serve it’s already loyal following.

I was joined by Steve Shuler at Little Rock Foodcast (who’ll surely have an interview with these folks in the very near future) as we sat with Stephanos and Monica at one of their tables and dug into some very fine cheesecake. (This particular cheesecake just happened to be constructed from housemade graham cracker crust, a surprisingly light and airy filling, with caramel and roasted macadamia nuts...yes, it was excellent.)

It’s a beautiful space. There’s still a few traces of the old River City Coffee shop, but Mylo really has an entirely different feel. It’s very bright, open, and comfortable. They’ve stripped away much of the awkward dividing walls within the place, leveled out the floors, and created a space you almost never want to leave. (I know a few people who may actually try to never leave.)

click to enlarge IMG_7349.JPG

Stephanos and his brother Markos Mylonas have done practically all the renovations themselves—a very impressive feat indeed. The wood they tore out during renovations was used to create all the tables and countertops in the shop—all reclaimed wood, again, quite impressive. Monica’s created a beautiful mural on one wall of some of their favorite Hillcrest homes.
click to enlarge IMG_7340.jpg

There’s a few new gadgets lying around as well—a large, bright green 10 lb. coffee bean roaster sits in one corner, an espresso machine rests on the counter, there’s a new laminator (used to create laminated doughs such as the croissants and kouign amann), and a proofer. Stephanos is confident that the changes have only helped improve their product, but it’s surely a notable shift from the small kitchen they’ve previously used to prepare and bake all their wares.

Stephanos and Markos took us through the science behind the roasting process. It’s an art they’ve put a significant amount of time into, one that requires a good deal of attention and care to manage the constantly changing conditions during the roast. They’re using raw beans from Rwanda, creating a medium roast brew—it’s a drink that’s already earned them hordes of supporters and I expect there’s many more to come.

They’ll be scooping out Loblolly ice cream from a large freezer, with about 6 to 10 flavors daily. They’re serving up juices from Garden Press, and of course, utilizing the abundance of local produce, cheeses, and meats from local farms—something they’ve been committed to since the birth of their operation.

Stephanos wasn’t ready to divulge everything on the menu—but expect a variety of influences in his dishes—Italian, Greek, Cypriot, and Moroccan to name a few. The weekday menu will be similar to what you’ve seen at the farmers markets. But there will eventually be a weekend brunch, which Stephanos calls a “fresh approach” to this beloved meal with a “strong European influence.” Of course, they’ll be baking daily. Stephanos has always believed that pastry and baked goods have a limited shelf life, and limiting the time from oven to mouth is very important to their product’s quality.

Keep an eye on their Facebook and Twitter pages—you’ll not want to miss their opening day. Mylo Coffee Co. will be causing quite a stir when they finally open their doors to the public.

click to enlarge IMG_7344.JPG



Tags: , , ,

Speaking of...

Comments (4)

Showing 1-4 of 4

Add a comment

 
Subscribe to this thread:
Showing 1-4 of 4

Add a comment

More by Daniel Walker

  • The Kraft Mac & Cheese Food Hack

    Recently, we held another food hack competition, taking another childhood classic, Kraft Mac & Cheese, and tried to turn it on its head, creating something entirely new and unique. Again, the results were pretty awesome. The rules were simple: Use a whole box of mac and cheese, both noodles and cheese powder, and turn it into any sinister monstrosity imaginable. We had a vote via the Eat Arkansas Facebook page to crown a winner. Here's what was submitted:
    • Jul 30, 2014
  • Food Feedback Friday: The "We need your vote!" edition

    Alrighty...you know the drill with Food Feedback. Tell us what you're eating this week and what you thought about it. I love to hear all the suggestions and I'm frequently looking back through your recommendations to determine my next meal. So share away! Happy weekend, y'all.
    • Jul 25, 2014
  • More »

Readers also liked…

People who saved…

Most Shared

  • Michelle Duggar and the Family Council try to torpedo Fayetteville non-discrimination ordinance with lies

    The Arkansas Family Council has enlisted Michelle Duggar to oppose a Fayetteville non-discrimination ordinance with a fear-mongering robocall.
  • Train derailment in Hoxie kills 2; homes evacuated

    Two people were killed with two trains collided near Hwy. 67 early this morning, and State Police are evacuating residents of the southern end of the city while the trains burn. U.S. 67 south of Hoxie and U.S. 63 are closed. The trains were carrying hazardous chemicals.
  • Minimum wage group turns in nearly 70,000 additional signatures

    Give Arkansas a Raise Now, the group seeking to qualify a ballot measure to raise the state minimum wage from $6.25 to $8.50 an hour by 2017, turned in an additional 69,070 signatures to the Arkansas Secretary of State's office today.
  • American Bridge releases report on Koch brothers' environmental impacts and layoffs

    American Bridge, the liberal PAC formed by David Brock, the former Clinton foe now dedicated to round-the-clock Hillary Clinton defender, is out today with a new report on environmental impacts and layoffs from Koch Industries. The report focuses on the business activities of the Koch brothers — more famous for hundreds of millions in political spending aimed at slashing government services, regulation and taxes — in twelve states, including Arkansas. From the report: "The Kochs' extreme, self-serving agenda is bad for working families. And that reality is starkly embodied not only by their political persuasions, but by their business endeavors."
  • And then I ... read about a tour of sculpture installations by Barbara Satterfield

    Ceramicist Barbara Satterfield, one of the Arkansas Times' "Visionaries" in 2013, has announced the creation of a touring, interactive sculpture exhibit that will be installed in public places in Helena, Heber Springs, Dardanelle and Warren before the final exhibition at the Cox Creative Center.

Blogroll

 

© 2014 Arkansas Times | 201 East Markham, Suite 200, Little Rock, AR 72201
Powered by Foundation