THere was an espresso thread here recently, but I'm wondering what y'all think of the current standard of latte or cappucino making in the city?
Twofold reason for asking: I was in Sant Ambroeus on W4th St this morning and had a delicious cappucino. It was so good, I followed up with a latte, which was equally good (mind you, the two espressos nearly undid me!) But, one, the coffee was evidently of high quality. As good as it gets in Manhattan? That's the question. And, two, the milk was steamed to perfect temperature. Steamed, not scalded, as is usually the case in New York coffee shops, including Starbucks, where they use milk thermometers, presumably to avoid scalding the milk. The result is always a spoiled coffee, with burnt lips and tongue to add injury to insult.
Where else can an occasional coffee drinker like me go for such a rich, almost sinful, treat?