24 Dec 1st–Dec 7th, 2022 phoenixnewtimes.com phoenix new Times | music | cafe | film | culTuRe | NighT+Day | feaTuRe | NeWs | OPiNiON | feeDBacK | cONTeNTs | FULL BAR! 2003 Bills of $35 or more Dine-In or Take Out Not Including Combinations Dinner Only Expires 12/31/22 Closed On Tuesdays $5 OFF 2050 N. Alma School Rd., #36 • 480.857.4188 Otro Cafecito This new uptown coffee shop is a love letter to Mexican cuisine and culture. BY GERI KOEPPEL U ptown Phoenix brunch favorite Otro Cafe just got even better, thanks to a new addition featuring more and different kinds of foods and drinks inspired by chef and owner Doug Robson’s Mexico City upbringing. To create space for Otro Cafecito, Robson opened up a wall from Otro Cafe to the narrow adjacent storefront that housed Phoenix Flower Shop. The new cafe includes a coffee bar with a walk-up window, scratch-made sweet and savory pastries, and freshly pressed juices. Eventually, it’ll feature a full bar with unusual craft cocktails and maybe small bites, Robson says. Everything is inspired by Mexican ingredients, flavors, and traditions. A soft opening welcomed the first customers on Tuesday, November 22, with coffee and pastries only. “Once we find our rhythm, we’re going to start branching out and developing more offerings on this side,” Robson says. Otro Cafecito’s hours at first will be 8 a.m. to 4 p.m. Eventually, it’ll open at 7 a.m. for early risers on their way to work, and it’ll close at the same time as Otro Cafe: 8 p.m. Sundays and 9 p.m. all other days. Robson recalls that the idea came about when the landlord approached him and asked if he was interested. “At first I thought I could expand the kitchen because our kitchen [at Otro Cafe] is a little tight,” he says. But taking over only part of the neighboring shop wouldn’t have left much room for any other business to go in, so Robson decided to rent the entire 1,500-square-foot space. Instead of simply expanding the kitchen and adding more seating, Robson began to consider other uses. He consulted with staff, and they developed the idea for Otro Cafecito. The first thing they identified was that there’s nowhere to wait when Otro Cafe is busy on weekends, particu- larly during brunch. “So a coffee shop made sense,” Robson says. “It’ll give our overflow a chance to get a cup of coffee and pastry while they wait for a table.” Also, the team felt there weren’t enough non-corporate coffee shops nearby to serve the community. “We felt we had a perspec- tive on coffee that’s unique with the Mexican influence,” Robson says. He and Ashli Galbreath, Otro Cafe’s director of operations, designed the cozy, earthy look of the new space. It features exposed cinderblocks and ceiling beams, wood-top tables, a leather-finish black granite bar, upholstered chairs, wood benches, and a caramel-colored leather sofa, along with local artwork. It’s colorful yet clean, with potted plants and flower arrangements adding to the cheery, welcoming vibe. A gleaming pastry case at the front holds tempting wares made in-house by Amanda Hepler. She’s been tinkering with recipes for traditional Mexican pan dulce, such as conchas, shell-shaped pastries with a scored topping, and orejas, a cinnamon- dusted puff pastry shaped liked two ears, along with danishes and savory empanadas. They average around $4 each. Hepler is particularly happy with her orange espresso morning buns made from croissant dough with brown sugar, Otro Cafecito staff includes partner Carlos Diaz, pastry chef Amanda Hepler, chef and owner Doug Robson, and operations director Ashli Galbreath. >> p 27 Geri Koeppel | CHOW BELLA | t Café
