 "Photo: Vanessa Skocz")
Location, location, location. The three most important rules in the restaurant business have been the death of many a Lincoln eatery (see: M13, Wee B. Smoken, Bob's Gridiron Grille).
Thé Cup, a new out-of-the-way café, bakery and restaurant, hopes its three responses will overcome those rules: destination, destination, destination.
Owners Kristin and Mike Rozsa hope Thé Cup, (pronounced "tay," the French word for "tea") will become a dining destination in Lincoln. It is located in the historic Bottlers Building off the Billy Wolf bike trail at 25th and Randolph streets. Nestled between a salon and a photography studio, Thé Cup offers a quiet spot for lunch, dessert or just coffee or tea.
Thé Cup's 25 varieties of tea include tropical garden, strawberry and jasmine pearl. All of the teas are organic and come to Lincoln from Illinois-based Octavia distributors.
I spent five minutes just smelling the teas from the canisters because their aromas were so wonderful. The 16 oz. teas cost $1.95 for regular kinds and $3 for premiums.
All the usual espresso drinks are available - cappuccinos, lattes and mochas run between $1.50 and $2.95. Caffé Affogato is something the Rozsas picked up on one of their fact-finding missions to Paris: It's "ice cream drenched in two shots of espresso and blended until smooth."
As enticing as that sounded, I opted for a latte; it was excellent, but nearly scalded me it was so hot. Soon, Thé Cup will be using Monin syrups to flavor drinks.
But Thé Cup is not a place to swing by on your way to work just to grab that liquid addiction.
The sandwiches, baked goods and atmosphere come together to make absolutely the perfect spot for a fun lunch date or casual meeting. High ceilings, exposed brick, an eclectic table and chair selection and a corner with sofas and magazines create a very warm, inviting environment.
Painting, pottery and jewelry by local artists line the walls and shelves without adding any mom-like kitschiness. Bring your laptop to take advantage of the free wireless Internet access or pick up the guitar in the corner and add your own music to the surroundings.
When I saw the list of panini on the classy chalkboard menu, one sandwich immediately stood out: tomato, basil and mozzarella with pesto. It sounded exceptional, but turned out to be even better. The basil was amazingly fresh, the mozzarella was the authentic, cut-from-a-ball kind (not that shredded Hy-Vee nonsense) and the pesto was fantastic. The thick square ciabatta bread enveloped those delights and was grilled to perfection.
Other panini choices include black forest ham and Swiss cheese with honey mustard; salami and red onion with brie; and roast beef with horseradish mayo and bleu cheese.
All sandwiches are $4.25 and are served with a side salad, which is perfect, because you often want a salad, but a purchased side is usually overpriced yet ordering a full salad as a meal is rarely filling. Thé Cup provides the perfect alternative: just enough, but free.
On my visit, the salad included mixed greens, pecans, apples and strawberries and was drizzled with a light balsamic vinaigrette. It was exactly the kind of salad you hope to get at a restaurant, but too seldom actually find: incredibly flavorful yet composed of ingredients you probably don't have lying around at home.
The soup of the day I tried was vegetable beef barley. Carrots, celery, barley and potatoes combined with a hearty stroganoff flavor for a delicious salty stew. A cup costs $2.50, but a whole bowl is only $2.95.
Just when you've finished an excellent panini and salad, ordered yourself an exotic tea and think you're satisfied, you'll probably notice the display case with a variety of fresh baked goods.
Of the three cakes available when I went to the café, I had to go with the German chocolate, because of an affinity my granddad planted in me years ago. The sweet coconut and pecan frosting combined with a succulent, moist cake for literally the best dessert I've had all year. The best part of the cakes, muffins, cookies and tortes at Thé Cup? They are all organic.
"There are so many bad things that we put into our bodies," Kristin Rozsa said. "If you can get rid of some of the refined sugars and bleached flour, it'll be a lot better."
Rozsa also said she tries to buy as many local products as possible.
"If they're traveling 15 miles as opposed to 1,800, it must be better," Rozsa said. "What's keeping things fresh during shipping?"
Rozsa studied at the Culinary Institute of America in New York, and it shows in the quality of the food. She and her husband have taken various trips to Europe to see how cafés are operated, and it shows in the quality of the presentation.
Thé Cup has food I am already craving and an environment that has made it one of the few great out-of-the-way spots in town.
