"These Baristas Stay True To The Bean."
By: Andrea Pyenson
At Taste Coffee House, Nikolas Krankl pours a latte, complete with a design in the foam. Krankl, 25, bought the coffee shop in March 2008, renamed it, and invested in high-end equipment. (Photos By Suzanne Kreiter/Globe Staff)
NEWTONVILLE - Walnut Street doesn’t seem the likeliest spot to celebrate the West Coast coffee culture in the Boston area. But Nikolas Krankl, the owner of Taste Coffee House, has already attracted national attention for his skills as a barista.
Krankl bought an existing coffee shop in March 2008 and renamed it. He invested in high-end equipment - including a fully manual Synesso Cyncra machine manufactured in Seattle (the only one in Massachusetts). But he did little else to redecorate the cozy space. In the first year he owned Taste, business increased 100 percent over its predecessor.
In Brookline, Maks Milstein opened the bright, sleek Cafe Fixe on Beacon Street, across from the Starbucks in Washington Square, almost a year ago. He does not consider his neighbor to be a competitor. “The culture of an espresso bar is one of the hardest things to bring,’’ he says. The newest entry in the market is Sip Cafe in Boston’s Post Office Square. Open in April, Sip occupies the space previously inhabited by Milk Street Cafe, then Z Square in the Park.
These entrepreneurs are determined to reproduce the kind of casual coffeehouses, which take the drink very seriously, that have opened in cities like San Francisco and Portland, Ore., and have a devoted following. It’s a culture in which friendships are formed and businesses are started.
Krankl, 25, who grew up in California, “fell in love with coffee,’’ he says, while traveling in Italy during college with a friend who was studying there. “I caught the bug and couldn’t get enough and wanted to learn how to reproduce my experience.’’
Largely self-taught as a barista, Krankl came in second in the Northeast Regional Barista Competition in Pennsylvania in February, and competed in the United States Barista Championship in Portland, Ore., the following month. In the first round, he placed 18th out of 50. “I had a blast and learned a ton,’’ he says.
He uses terroir beans from Acton-based George Howell Coffee Co.; barismo, a small-batch roaster in Arlington; Intelligentsia from Chicago; Ritual Coffee Roasters in San Francisco; and Ecco Caffe in Sonoma County, Calif., and assorted others. “We are constantly sourcing new coffees from other roasters,’’ Krankl says.
At Taste, drinks are written on a blackboard along the wall in the seating area; the limited menu includes pastry, crepes, and sandwiches. You can order several espresso drinks; drip coffee, cafe au lait, and iced coffee, plus a handful of specialty drinks and tea, beer, and wine.
Some purists would say the diversified menu - the fact that it serves food at all - means Taste isn’t a true coffeehouse. But there is nothing lacking in Taste’s devotion to coffee.
Milstein of Cafe Fixe started drinking espresso when he was working as an attorney in the Public Defender’s office in Western Massachusetts, an area he calls “a coffee mecca on the East Coast. The culture of coffee appealed to me. I started waking up a half-hour earlier every day so I could make my espresso. Then I started making cappuccino.’’
“Espresso is the most delicate preparation you can make of coffee,’’ he says. “The experience of drinking takes only 20 seconds, but [espresso] blooms in your mouth. The aftertaste should be long, sweet, and chocolaty.’’
After 3 1/2 years, Milstein, 32, left the Public Defender’s office and went to work at Northampton Coffee in Northampton, where he learned the intricacies of making espresso and espresso drinks, and how to run a shop. He wanted to open his own shop, and learned that the Beacon Street space was available.
Milstein modeled Cafe Fixe on Northampton Coffee. The small room has light walls, blond wood, tables with high stools and funky music in the background. The atmosphere is hip, rather than cozy.
Cafe Fixe coffee is made from beans roasted by Barrington Coffee Roasting Company, and Milstein features “guest espressos’’ from time to time. He is “constantly on the lookout’’ for new beans. He has a Marzocco machine, custom made in Holland, that he says is “as high end as it gets.’’
Drinks at Cafe Fixe are smaller than other places because, Milstein says, “you can’t put enough espresso in a 20-ounce cup. No healthy person should be able to drink that much.’’ Cafe Fixe serves pastry but no other food, and Milstein has no plans to expand his menu. And he will never put whipped cream or flavored syrups in a coffee drink. “I offer a coffee experience, not a sugar-free vanilla experience,’’ he says.
Owner Jared Mancini of Sip got into the coffee business almost by accident. About nine years ago, he took a job as the manager of Torrefazione Italia, a small cafe on Newbury Street. When he went for his interview, he had his first latte. “I had never tasted coffee like that,’’ he says.
Torrefazione Italia’s owners were from Italy, so “it was about the espresso,’’ says Mancini, 34. Working there for five years, until the shop was acquired by Starbucks, Mancini received a comprehensive education in the art of coffee. He wanted to make Sip “a coffee destination,’’ he says.
The spacious, glass-walled cafe is inviting and attractive. Mancini uses single-origin beans from George Howell Coffee Co. for both espresso and drip coffee. “With single-origin, it’s harder to mask defects, but you can bring out lively, more complex flavors,’’ he says. He has a Marzocco machine that is almost fully manual.
In addition to drip coffee and a full assortment of espresso drinks, Sip offers iced specialty drinks, like its shakerato, espresso over ice with a little bit of natural sugar, shaken, and teas. The cafe also serves pastry and sandwiches (the latter made on-site).
But coffee is the real reason Mancini opened Sip. And the reason these three newcomers just may succeed in turning our city-by-the sea into a coffee town.
Taste Coffee House, 311 Walnut St., Newtonville, 617-332-6886 Cafe Fixe,1642 Beacon St., Brookline, 617-879-2500 Sip Cafe, Zero Post Office Square, Boston, 617-338-3080 
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edible Boston (fall 2009)
"Nikolas Krankl Has Great Taste"
Nikolas Krankl is on a mission. The 25-year-old owner of Taste Coffee Shop in Newtonville wants to bring West Coast coffee culture to the greater Boston area.
With his infectious passion and an abundance of knowledge that he is bursting to share with customers, employees—probably anyone who crosses his path—the California-bred barista is well on his way. That the espresso, cappuccino, latte and drip coffee at Taste are better than most similar drinks in the area doesn’t hurt his cause.
My first meeting with Krankl lasts four hours—a record interview. After an espresso primer and tasting on his home turf, we visit three other coffee cafés (including the ubiquitous “fast food of coffee,” which shall remain nameless) within a five-mile radius to taste, analyze and compare both the drinks and baristas’ skill and knowledge levels. My
guide’s running commentary, punctuated with the occasional, “I hope I’m not being obnoxious” (he isn’t), is fascinating on many levels and leaves me far more educated about coffee than I ever imagined I would be.
Krankl grew up surrounded by the kind of food many people only dream about. His father, Manfred Krankl, is an artisan winemaker whose highly sought-after Sine Qua Non California wines are available only through the winery’s mailing list—which itself has a sizable waiting list. His aunt, Nancy Silverton, is one of the country’s preeminent
chefs. She was the baker and owner of the legendary La Brea Bakery, pastry chef and co-owner of the restaurant Campanile (where his father was also a partner), and is now head chef and co-owner, with Mario Batali and Joe Bastianich, of PizzeriaMozza and OsteriaMozza, all in Los Angeles. And his mother, Gail Silverton, owns a gelateria
and espresso café in Los Angeles.
Whether due to nature or nurture, it’s hard to imagine Krankl doing anything else with his life. A journalism major at the University of Arizona, he says he “fell in love with coffee” when he was in Umbria, traveling with a friend who was studying there. The beverage became part of his daily routine and, he recalls, “it was all delicious.”When he returned
to the United States, he couldn’t find any coffee as good as what he had had in Italy, so he began making his own. He was writing for a poker magazine after college, but when his girlfriend (now wife), Julia Tatum, was accepted to Harvard Medical School, he decided to move to Boston with her. He worked at J. P. Licks for about a year, spending a lot of time on the espresso bar, before deciding it was time to open his own place.
The California transplant, who is largely self-taught as a barista, bought his shop, which was already a coffee café, inMarch 2008 and renamed it. He invested in high-end equipment—Taste’s fully manual Synesso Cyncra machine, which is manufactured in Seattle, is the only one in Massachusetts and Krankl recently invested in a Mazzer Robur, “the biggest, baddest coffee grinder on the market”—but did little else to change the cozy space. Krankl reports happily that though the majority of his business is from the neighborhood, many customers tell him they “go out of their way now for a cup of coffee.” A lot of the aficionados like to talk about the coffee as much as they like to drink it.
Which is just the way Krankl likes it. And all part of the culture he’s trying to develop.
Taste features beans from the leading roasters in the United States, including local specialty coffee pioneer George Howell’s Terroir Coffees; barismo in Arlington; Intelligentsia in Chicago; Ritual in San Francisco; and Ecco Caffe in Sonoma County, California. The rotating of coffees, with their varied characteristics and flavor profiles, “creates an exchange between the drinker and barista, which is what I’m all about,” Krankl says, admitting that sometimes an element “almost like wine snobbery” sneaks in. “I want to try everything, then get to the point where I roast,” he adds. “And that means going to the farm.”
The best beans and top-of-the-line equipment will only take you so far, though. “Espresso wants to taste bad,” Krankl says. “Under the perfect environment it shines.” That environment includes the right water temperature, the right amount of pressure and beans ground consistently enough to allow water to flow through just so.
Standing at his Synesso machine, holding a freshly tamped disk of ground coffee, Krankl explains that espresso’s flavor comes from the oil that is extracted from the beans.Water temperature affects that flavor dramatically. Higher temperatures reduce the sourness of the coffee; lower temperatures bring out the fruit. Tamping the ground beans to form a disk is important because it determines the way water is channeled through to make the drink. The barista “pulls [the oil] out like a syrup,” he says, making a cup. Placing it on the counter, he indicates the thin layer of foam on top, noting, “Crema is the hallmark of a good espresso.”
“I [compare] it to a good cut of meat, and how a chef might feel,” Krankl says. “The [coffee bean] roaster is like the sous chef.The barista is the executive chef. If someone comes in and says, ‘I want a latte scalding hot with no foam, I think this is how a chef must feel if someone says, ‘I want my Kobe steak really hot with A-1 steak sauce.’ But
I’ll do it.”
Last February, not quite a year into his tenure as barista/owner, Krankl came in second place in the Northeast Regional Barista Competition in Pennsylvania. This qualified him to compete in the United States Barista Championship in Portland, Oregon, the following month. In the first round, he placed 18th out of 50. Not bad for a first-timer.
“I had a blast and learned a ton,” he says. He has analyzed his performance, determined what he could have done better and is already planning for next year.
Krankl extends his standards and level of perfectionism throughout the café, training every barista for a minimum of 100 hours. Steaming milk (an art in itself ) and latte art are integral to the job because milk is such an important part of so many drinks.
The antithesis of the chain coffee shop on every corner, Taste is a reflection of its owner, and Krankl’s first step toward fulfilling his mission. A first visit should come with a warning: could become addictive. Don’t fight it. If Nik Krankl has his way, and there’s no reason to think he won’t, Beantown may take on a whole new meaning.
Taste Coffee House
311Walnut Street
Newton, MA 02460
617-332-6886
tastecoffeehouse.com
Andrea Pyenson is a food writer and editor. Her publication credits include the Boston Globe, Fine Cooking, Yankee magazine, msn.com and oneforthetable.com. You can reach her at apyenson@gmail.com.
* All photos taken by Michael Piazza *
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The Newton Tab
The Art of Making Coffee
Newton--In the folds of one of Newton’s 13 villages, coffee connoisseurs have discovered a tiny shop where coffee making has become an art form.
Behind the yellow stenciled windows, and past the crowded seating area which is usually full of people reading through thick books or shifting data on Excel spreadsheets, a team of staff drizzles cream in heart shapes on lattes and balances the ingredients of the store’s cappuccinos.
“At Newtonville’s Taste, there are some of the best baristas in town,” said Ben Kaminsky, who runs a small batch roaster in Arlington and works as a consultant for local coffee shops. “There is always someone on hand that can talk your ear off about coffee.”
The owner — the 24-year-old son of a winemaker — has carefully studied and measured every step of the process, beginning with the bean, which is handpicked from dozens of taste trials. With an espresso machine imported from Seattle, he carefully balances temperature and flavor for coffee-based drinks that evolve into more than a caffeine shot.
For Nikolas Krankl, who grew up in a family that valued perfection in consumption, selling coffee is so much more than pressing a button.
“It’s like a skillfully crafted wine,” said Krankl, a California native who moved to Jamaica Plain two years ago. “Except with coffee, you can’t just bottle it and leave it on the shelf. It takes a lot more preparation.”
Krankl bought a neglected shop on Walnut Street last March, and is working to transform it into the birthplace of the nation’s best coffee.
To get there, he’s put himself through a rigorous training program, partnered with coffee consultants at Barismo on Massachusetts Avenue and enrolled in a national competition to see where he ranks.
“I would say we have the best in terms of product [in] Newton,” said Krankl, whose shop has seen a doubling of coffee sales since he purchased it. “But how do you prove you’re the best? You try to win this competition.”
Krankl will load a few suitcases with coffee mugs, espresso glasses and a coffee grinderthis weekendfor the regional barista competition in Cranberry, Penn.
“I’m a little nervous,” he said, after finishing a training round in a practice facility for baristas. “There’s still a long way to go before I am ready.”
On a rainy Wednesday afternoon in mid-January, he poured small shots of espresso, layered cream on wide-rimmed mugs of coffee and dropped flakes of granita on a small bed of his signature drink.
“I think decadent is the perfect word to describe this coffee,” Krankl said in between grinding the coffee and setting the small grains in the machine. “It’s rich and lush with a strong emphasis on the fruit …[it has a] very focused acidity … brown spices, cinnamon and coco and hints of vanilla on the nose…”
Two coffee consultants looked on, judging the consistency and flavor of each drink and dissecting his every movement.
“A lot of practice and preparation goes into these competitions,” said Kaminsky, a regular judge in such competitions, as he studied Krankl’s every motion that afternoon. “People take them very seriously.”
Krankl will be one of more than 50 baristas from 11 states competing in this weekend’s event, where his drinks will be judged on taste, appearance and temperature, among other things.
Two years ago, Krankl may have envisioned a career in restaurant ownership, but he fell into coffee almost by accident. After graduating from the University of Arizona, Krankl followed his fiancée to Boston, where she enrolled in medical school. Several months of working the espresso machines at JP Licks led Krankl to open his own shop.
“I came to the conclusion I wanted to be my own boss,” he said, adding that he began collecting information on coffee making, training as a home barista before he pursued his own shop.
He discovered Newtonville’s Taste through a restaurant broker, who called it a “diamond in the rough.” The location promised potential, but Krankl would have to restore the reputation, which he said was hurt by a largely absentee owner and a staff that didn’t speak English.
Krankl enjoys the variety of people who enter his shop, from a morning crowd of academics and professionals, to a mid-morning clientele of mothers and nannies to the after-school rush of students.
“Everyone is very friendly,” he said. “And sometimes you get conversations going between many tables … In some ways, Taste is the ‘Cheers’ of coffee shops.”
Joanne Rosenthal has made a habit of stopping by Taste, where she enjoys watching customers sail through a N.Y. Times crossword puzzle over a cappuccino and often finds herself “talking coffee” with the staff. “It’s really interesting to see the different people come in here,” she said.
For Jonathan Walker, who sat at a table reading through a book on Einstein, going back to machine-made coffee is not an option, after experiencing the drinks made manually at Taste. Because baristas at Taste do more then press a button, the temperature, pressure and flavor comes out in perfect balance, he said.
Written by: Chrissie Long/staff writer, on February 03, 2009
* All photos taken by Mark Thomson, Wicked Local *
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The same article from above was also featured on the front page of The Daily News Tribune, by Chrissie Long, on February 05, 2009.
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From Endless Knots
"Best thing to happen to Newtonville in five years."
Julia Tatum, writing the board at Taste
No secret how much I likeTaste Coffee House in Newtonville - and I like to patronize the establishments of friends. When I'm not twisting people's arms to go to Shogun in West Newton, MA, which truly deserves a post of its own (it's coming, it's coming), I'm forcing them to meet me at Taste.
Nik, the owner, greets me yesterday when I arrive for two back-to-back meetings. Well, commiserates with me might be a better way to put it. Or blames me. "You're responsible for this," he says, as I stand forlorn at the counter, wishing for a seat for me and my two companions. The place is packed at 10 AM (and they don't even all seem to be people working on their resumes).
Then a man, sitting at a table by himself, offers me the chair across from him. I explain that there are two more coming. At which point, Nik repeats his view of me as the cause of the standing-room-only. And explains that I've blogged about Taste. At which point the man pipes up: "Here's a quote for your blog: 'Taste is the best thing to happen to Newtonville in five years.'"
Asking for a name to hang that quote on, he obliges: "Les," he says. I press on. What does he do? Turns out he's Pres and CEO of The Epilepsy Foundation of Massachusetts and Rhode Island, a most worthy organization. I should have been offering him a seat.
Posted by: Jessica Lipnack on January 14, 2009
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From Baristaexchange.com
Taste
Taste is located in Newton, MA and has the only Synesso in the area. The owner, Nik, is always looking to talk about coffee and for feedback on what they serve. Their current roaster is Barismo (in Arlington) for their espresso and Terroir for their drip. In my opinion, they're quickly becoming the best place in Boston for a consistent double shot.
Also has great food.
Posted by Ben Salinas on January 1, 2009
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From Barismo.com
Taste in Newton, MA
Today, I dropped by my friend Nik's new digs in Newton called Taste. He is taking over a space on Walnut street where it was an existing crepe bar with limited coffee service. Nik is hoping to change the coffee service and is working on upgrades and renovations with an idea of expanding the coffee program to be more progressive. Particularly, an interest in espresso that peaks my curiosity. Of the new additions, Nik scored a nice three group Synesso and is in the beginning stages of building a nice little coffee scene. With a small dedicated staff and continued investment, it looks like it will progress in a good direction.
Having followed Nik for some time (and having an affinity for his grandfather Larry), it's good to see him land in a space where he can start to work out his direction in coffee. I am curious to see how things progress and where he takes his interest. It should be noted, his espresso cup collection is well ahead of expectations.
Something I noticed today while at Taste. We spend so much energy in producing coffee but many of us don't get to see the end product realized. This was part of the realization I had in Guatemala, they had very little perspective of how the product often arrived 'finished' in the cafe. We typically only get to see the customer reaction as a barista and that reaction rarely makes it back through the multitude of people who had a hand in production. I recently have not been behind a counter in a while and I was beginning to lose touch with that relationship and the joy of that exchange. The barista to customer connection made over a product. Sometimes we forget that without that, there is nothing more than a product. Nik has that, a fluid conversationalist, he has an ease in making that connection.
For a good conversation and to see the varying stages of his progression, I recommend a visit or two.
Labels: cafe, newton ma, taste
¶ Jaime van Schyndel 10:00 PM 2 comments
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From TheGardenCity.net
Newton Gets a REAL Coffee Bar
Submitted by Chuck on Fri, 2008-03-21 16:20. coffee | newton food | newtonville
I'm a coffee snob.
A few years ago I spent my time in Seattle going from coffee bar to coffee bar, marveling at the care and detail the baristas put into their craft.
Yes, serving coffee is a craft.
Just to give you an idea of the complexity, everything that happens to a coffee bean, from the time it's picked to the time the brew lands in your cup, has an impact on the flavor. True coffee snobs aficionados know that the right bean has to be picked from the right place at the right time, treated in the right fashion, roasted at the right temperature for the right amount of time, brewed within the right time period, ground at the right setting and brewed at the right temperature. For espresso that includes putting the right amount of coffee in at the right tamping pressure and then pushed through at the right amount of water pressure.
To make it more complex, each coffee variety requires different specifics. Then, of course, there is how you steam the milk, the type, the consistency, etc. No place in Boston takes this stuff as seriously as I'd like. Peets is close and I love the place, but it's not locally owned, which bothers me. Coffee houses should be local and comfortable.
Now Taste in Newtonville is all these things. I was in talking to the new owner today who brought in an espresso machine from Seattle (the only of its kind in the Boston area) and he's serving George Howell coffee. For those who don't know, George Howell is a legend in the coffee industry. He started the Coffee Connection and later sold it to Starbucks. Today he roasts coffees from specific coffee plantations and handled very carefully. His goal is to raise coffee to the level of wine.
Today, I'm one happy coffee snob.
» Chuck's blog | 17 comments
Tasting the Good Stuff
Submitted by Chuck on Thu, 2008-05-08 11:58. coffee | newtonville
Just so you don't think I'm the only one with a crush on the new and improved Taste in Newtonville, Jessica Lipnack goes well beyond my own writing with her own:
Quote:
It won't be long until there's a major feature in The Times or Gourmet about these two. Or it may be in JAMA. Too good to be true but let's start with their ages - 23 - until the end of the month when first Nik Krankl turns 24 on the 24th and a week later Julia Tatum does. They're engaged.
If you're reading this on Thursday, stop by there tonight for an espresso and coffee tasting. I was there a couple of weeks ago (can't make it tonight) and it was worth the time.
Taste, along with Bread and Chocolate and Newtonville Books, has turned the little stretch of Walnut Street into a very interesting place. It seems that most of the stores there are privately owned and while there are still a fair number of banks, they don't overpower the street.
» Chuck's blog | 2 comments
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From Endless Knots
A matter of good Taste
Remember my rave about Taste? I had to find out more.
It won't be long until there's a major feature in The Times or Gourmet about these two. Or it may be in JAMA. Too good to be true but let's start with their ages - 23 - until the end of the month when first Nik Krankl turns 24 on the 24th and a week later Julia Tatum does. They're engaged.
Last week, Julia began her clinical rotations at Brigham & Women's Hospital here in Boston (third year of Harvard Medical School).
Two months ago, Nik bought Taste, the former Caffe Appassionatto, far and away the most beautiful coffee house in my hometown.
So how does someone (Nik) this young (when she's not at the hospital, Julia's writing the board, washing dishes, chatting up the customers) manage such a thing - and radically improve it in a few short weeks? Study journalism, manage six JP LIcks stores for a year and a half, write for a poker magazine, and come from a food family. "I'm no stranger," Nik says, as in his mother, Gail Silverton, owns Gelato Bar in LA, his aunt is the Nancy Silverton, pastry chef, restauranteur, and cookbook author, and his father, Manfred Krankl, owns Sine Qua Non Winery in Ventura, CA.
And Nik lurvvves coffee so much he "wants to roast," wants to "provide the service of roasting and how to prepare" the global bean "that wants to taste bad." Espresso is "the fragile one," he says, because it "takes coffee and puts it under a microscope."
Yesterday was a tasting day at Taste and when we arrived after 5, the place was still packed as a violinist (who was blocking "our" table, ahem) played. Ah, the good old days at this location, when Sunday's meant coffee house concerts by jazz trios and guitarists. Only better. Nik's pedigree shows - I celebrated with a double decaf espresso, served with a chocolate kiss and we shared a piece of coffee cake, my indulgence. Jeff had his regular cappuccino, which he reports as "excellent."
Look for us there. We're already regulars. Again.
Taste Coffee House, 311 Walnut St. Newtonville, MA 02460 (617) 332-6886
Posted at 11:53 AM in Boston, Business, Food and Drink, Friends | Permalink | Comments (0) | TrackBack (0)
Very tasty
In my irregular series on great eateries, a huge hoorah for the revival of a wonderful coffee house in my beloved city of Newton, Mass. Until, say, fifteen years ago, there were delis and coffee shops of the old variety - meaning you could get a good square breakfast and maybe a cherry coke for lunch - but few sit-around-with-a-mug-of-proper-joe locales locally.
Then two enterprising and convivial entrepreneurs opened Caffe Appassianato in Newtonville, one of the city’s thirteen unique villages. Patrick and Ray had the touch and we became regular customers, taking a long moment most mornings where we cooked up more than one book. We spent so much time there that when the first article was written about the place, we were profiled as writers who hung out there. Then, the grand disappointment. Patrick and Ray opened a second location in Marblehead, Mass., and if you’ve ever been there, then you know that it’s hard to compete with the ambiance, never mind the nearby ocean, of Boston’s North Shore.
When they sold the Newton shop to Omar, we were sad to lose our friends but the new owner's ebullient personality, coupled with the excellent falalel that he served, made for a welcoming atmosphere. After a couple of years, he sold to another owner who changed the name to Taste (struck me as a tad precious), the menu (that included a square pattie of hash browns), the coffee, and the atmosphere. Instead of a warm neighborhood place, it became more like a snooty coffee bar in Soho. With bad coffee.
Then the unexpected. About six weeks ago, the place was sold again and the new owner has in a very short time brought back warmth, fine service, and really good coffee, in this case, beans from George Howell, founder of the long-gone but fondly remembered Coffee Connection. Welcome, Nik. So glad to have this great place back again, now named Taste Coffee House.
Posted at 10:17 PM in Food and Drink | Permalink | Comments (0) | TrackBack (0)
