Every New Yorker should be as lucky to have the kind of relationship with his or her landlord as Michelle Gardner and Ramon Puyane of Chalait do with theirs: Instead of popping a chain into his primo West Village property, he took a gamble on the couple’s concept of beautifully prepared matcha in a modern setting.
If you’ve never given matcha a chance, scoot on over to give it your own gamble.
The drink, a staple in Japan, is made from finely ground green tea leaves. The chlorophyll-rich brew packs a distinctively grassy (in a good way) punch, along with potent antioxidants like polyphenols. It’s estimated that a single serving of matcha contains as many antioxidants as 10 cups of green tea. Many people find that they don’t experience the coffee shakes when they switch to matcha, since the caffeine is paired with the calming effect of l-theanine.
Michelle and Ramon source their matcha from the misty rolling hills of Uji, Japan’s oldest and most celebrated tea-growing region.
On a recent visit, we went wild for the matcha latte ($4.75) made with creamy Battenkill Valley Creamery milk. Or take Ramon’s recommendation for the mint julep ($4.50), which blends cold-brew matcha and mint-fig syrup with almond milk.
Chalait is carrying on the happy new trend of quick-service cafés offering food that doesn’t suck and that’s organic and local whenever possible. That means muesli toast with matcha coconut custard, almonds and fresh berries ($9), as well as a sandwich stuffed with black bean mash, avocado, pickled red onions and tomato ($11).
Expect to see Chalait as a driving force behind matcha awareness throughout the city: Talks with various retailers are in the works and tins of Chalait matcha will be coming to a store near you soon.