The owners spent a decade in fine dining before trading late nights for a daytime coffee room on Prince Street, and the shift shows in the detail. Beans come from Botero, the Maclean roaster whose founder helped shape the cafe's coffee program, pulled for an early-rising Grafton crowd from 6am on weekdays. The kitchen keeps things focused: bacon-and-egg rolls, toasted sandwiches, brunch plates and the eggs benedict regulars return for. It is a small, unfussy space that has built a steady local following on consistency rather than trend. Coffee is clearly the anchor, and the connection to a respected regional roaster gives the cup more provenance than most country-town espresso bars manage.
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