The corner coffee shop, once a place primarily to grab a cup of joe on the way to work, has upped its culinary chops. Today’s coffeehouses have placed a renewed emphasis on the food they serve, broadening the options, adding more quality ingredients and in some cases even hiring experienced chefs to create robust menus. Much of the coffee shop food revolution reflects the third space phenomenon—the spot between home and work. While the coffee is there to keep us caffeinated, food ...

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