Jennifer Rawlings, Zachary Archibald, and Noelle Archibald expanded on the success of their café near Carytown by opening a coffee roasting company on an old loading dock in an industrial area called Scott’s Addition. The space apparently used to supply finger toothbrushes to prisons, which is awfully specific. Now you’ll find a roll up garage door, Probat and Diedrich roasters in back, and brick walls. Their tall bike logo represents bikes that enabled people to light the lamps, simultaneously a symbol of sustainability in the industrial age. The owners are also bicyclists. During my visit, I enjoyed a cup of Costa Rica Naranjo La Rosa, a medium roast with cashew notes, which Archibald brewed using a Beehouse pourover. That coffee probably won’t be there when you visit, but the coffee you do order should be good.

The refined restaurant inside inside Jefferson Hotel features chef Walter Bundy in the kitchen. He sources directly from local food purveyors like Dave and Dee Scherr (Dave & Dee’s Homegrown Mushrooms), Jo Pendergraph (Manakintowne Specialty Growers) and Billy Fallon (Billy Bread), who were all present at a standout lunch in a private dining room. My favorite plate revolved around Grilled Wild Quillayute River King Salmon, a stupendous fillet of Washington state fish that joined all-local sides: oyster mushrooms, asparagus, fiddlehead ferns, Byrd Mills stone ground grits, and tangy Meyer lemon-fennel butter.