"We're going to try to repurpose as much as possible," says Barista Parlor owner Andy Mumma. The original Barista on Gallatin Road is known for its striking artisan look and feel (written up in a New York Times piece titled "Coffee, Meet Craftmanship"), and Mumma says he and his team are looking forward to creating the new space. "It will have a feel and flow like this Barista Parlor, but different."
He adds that the Magazine Street building has its own unique vintage elements, including an oak ceiling with orange metal trusses.
For this project, Mumma is working with Dan Auerbach of The Black Keys as business partner. "Dan and I are good friends," Mumma says. "We've been talking about doing this since Barista Parlor opened. We just needed a location."
The 3,800-square-foot space will have one new feature. "We're building out a roastery," Mumma says. (Fans of Barista Parlor's selection of beans from roasters such as Intelligentsia, Stumptown, Madcap, Sightglass and Counter Culture will be eager to taste what Mumma & Co. come up with themselves.)
Meanwhile, the kitchen space will be similar to the original, but Mumma says the team is planning to develop a separate menu. "You'll know you're eating the kind of food we create, but it won't be exactly the same." But he adds that as in East Nashville, the menu items will be made from scratch using local and seasonal ingredients.
I asked if the new Barista Parlor will have the cutting-edge coffee attraction the original location possesses: a Slayer espresso machine, handmade in Seattle. "We'll definitely have a Slayer," he replied. "At least one."
Mumma is a little bit coy about further details, promising "all kinds of surprises." Though a little reluctant to be pinned down to an opening date, he says "first quarter of next year," adding possibly March.
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