In case you hadn’t discovered it yet, you’re welcome: Ol’ Days, a little hub of coffee and comfort on Las Olas Boulevard in Fort Lauderdale, blends rustic and natural textures like brick and terracotta with lemon vines and murals by Argentinian artist Florencia Chedufau. The concept was inspired by owners Juliana and Martina Fracchia’s childhoods in Argentina, and the menu pays tribute to the partners’ family matriarchs with delicious treats (try the Chipas, a traditional Argentinian cheese bread) and specialty coffees (made with beans roasted locally by Miami Coffee). The on-site boutique offers homemade goodies to take home, all packaged using recyclable, eco-friendly and reusable materials.
“We are deeply rooted in family traditions of hospitality and communal dining, as well as in sharing a homemade meal,” says Martina. “Our mission is to provide customers with a space for social interaction beyond work, a laid-back coffee shop and restaurant where they can unwind and enjoy every moment around the artisanal coffee and food we offer.”
Ol’ Days’ passion is also showcased in its expertly brewed specialty coffee, reflecting a commitment to quality, fair trade, and ethical sourcing. The Arabica beans sourced from family-owned coffee farms around the world and roasted locally by Miami.Coffee is highlighted in offerings of macchiato, mocha, and cortado, along with teas, infusions, cold-pressed juices, and selections of wine and beer. Almond milk is made in-house daily for offerings like flavored hot and iced lattes and the signature Wow Choco, a hot chocolate with chocolate chips and marshmallows.
On the food side, Ol’ Days pays tribute to the sister’s family matriarchs with an all-day brunch menu of comfort foods. The offerings include traditional Argentinian cheese bread known as Chipas, along with a dish of Cauliflower Heart topped with brie cheese, served over carrot hummus, honey, and pumpkin seeds. The Wagyu burger on brioche with lettuce, tomatoes, cheese, and secret sauce is also a favorite, along with the flavor-packed vegetarian Buddha Bowl, which combines wild quinoa, adzuki beans, and sautéed spinach in kiwi vinaigrette, accompanied by a roasted hummus duo, goji berries, and cashews.
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