Otro Cafe, a popular brunch spot in Uptown Phoenix, has a new addition that offers more food and drinks inspired by Doug Robson, the chef and owner of Otro Cafe.
Robson removed a wall between the Otro Cafe and the adjacent storefront that housed the Phoenix Flower Shop to make way for Otro Cafecito. New cafe features a cafe bar, freshly squeezed juices, and homemade sweet and savory pastries. Robson says that Robson will also be adding a full bar, with unique craft cocktails, and perhaps small bites. All dishes are inspired by Mexican flavors, traditions and ingredients.
On Tuesday, November 22, a soft opening will take place with coffee and pastries. The official opening will take place the week following Thanksgiving.
Robson says, “Once you find your rhythm, we’ll begin to branch out and create more offerings on this side.”
The Otro Cafecito’s opening hours are from 8 a.m. until 4 p.m. In the future, it will open at 7 a.m. for those who wake up early to get to work. It closes at the same hour as the Otro Cafe at 9 p.m. on Sundays.
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The Otro Cafecito is a warm and inviting place that can seat 24 people.
Geri Koeppel
Robson recalls the moment the landlord approached Robson and asked him if he was interested.
He says that he initially thought he could expand the kitchen, but “because our Otro Cafe kitchen is a bit tight”
Robson decided to rent the whole 1,500-square foot space instead of taking over the store. Robson started to think of other uses for the space, rather than expanding the kitchen or adding seating. Robson consulted his employees, and they came up the idea for Otro Cafecito.
They noticed that Otro Cafe is always busy, especially on weekends, and there was no waiting room.
“So a coffee shop made sense,” says Robson. This gives our affluent the chance to grab a cup of coffee as well as a pastry while they wait for their table.
The team also felt that there weren’t enough non-corporate coffee shops in the area to provide services for the community. Robson says that the Mexican influence gave Robson a unique view on coffee.
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Otro Cafecito’s bar offers interesting Mexican-inspired cocktails.
Geri Koeppel
Ashli Galbreath (Operations Manager at Otro Cafe), designed the space’s earthy, cozy look. The space features beamed ceilings and exposed cinder blocks, wooden-topped tables, black granite bars with leather finishes, leather-finished upholstered chairs, wood banquettes, and a caramel-colored leather couch. It also includes local artwork. The cheerful and welcoming atmosphere is enhanced by the addition of potted plants, floral arrangements, and a variety of other decorations.
The front of the patisserie showcases tempting products made by Amanda Hepler, who has experimented with traditional Mexican pan dulce recipes like conchas, shell pastries with scored toppings, orejas, a cinnamon-dusted puff pastry that looks like two ears, as well as Danish pastries and savory empanadas. They cost about $4 each.
Hepler loves their Orange Espresso Morning Rolls. They are made from croissant dough, topped with brown sugar and orange zest, as well as ground espresso. They’re a big hit with employees, she says.
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The orange espresso morning roll was a big hit with the sleepers.
Geri Koeppel
Hepler stated, “My goal was to make something people will return for.”
Robson prefers darker roasts that add chocolate and caramel notes, so Esso Coffee supplies the coffees. He says, “We like our coffee strong.”
The coffees are not only available in the standard espresso and latte options, but also include a Mexican twist. Carlos Diaz, Otro Cafe partner, has written a piece on Cafe de Olla. This is a brewed coffee that has been infused with cinnamon and piloncillo. It is served in a traditional clay pan. It has been modified to make an espresso with hot water. However, it is now served with a piloncillo-and-cinnamon syrup.
“It tastes like a cafe de olla,” says Robson.
Otro Cafecito also offers licuados (about $6), which are freshly squeezed vegetable juices that Robson loves.
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Doug Robson, owner of Otro Cafecito, pours a Licuado (freshly squeezed juice made with beet, carrot and lime juice with turmeric).
Geri Koeppel
Robson says, “We used to make juices at the original Gallo Blanco.” It’s very Mexican. We said, “It’s a very Mexican thing. “
Mixtures can vary from day to day but may include green apples, celery and kale or carrot and orange juices with ginger and lemon and a squeezed of lime.
Cocktail lovers will be delighted when the bar is fully open. Stephanie Thomson, Otro Cafe’s director of beverages, has created a range of interesting Mexican-inspired drinks (about $13) which are quite different from the ones at the next door. These include a mushroom-infused mezcal, honey, tomatillo and lime as well as a carajillo which is a Spanish espresso martini that’s made with rum and espresso and orange-cardamom sugar.
Robson was beaming like a father at the Otro Cafecito pre-opening party. He looked forward to showing off his staff’s contributions and sharing his love for Mexican food and culture.
He says, “Creatively it’s kinda nice to be able expand on things and stretch out new muscles.”
@senor_foodie Since the closing of Bohemia, I’ve been searching in every corner of the valley for the best café de olla. Otro Cafecito currently has the best version of it 🙌🏽☕️ #phoenix #fyp #arizona #bestofphoenix #phoenixfoodie #azfoodie #coffee #cafe ♬ Big Stepper – BigXthaPlug
