Java On My Mind

Chef-driven Coffeebar gets brewing in Old Town Lewisville

Chef-driven Coffeebar gets brewing in Old Town Lewisville

Coffee Bar in Frisco
Coffeebar has little in the way of competition in Old Town Lewisville. Photo courtesy of Coffee Bar
Coffeebar in Lewisville
Coffeebar uses beans from La Colombe in Philadelphia. Photo courtesy of Coffeebar
Coffee Bar in Frisco
Coffeebar in Lewisville

More coffee is brewing, this time at Coffeebar on Main Street in Lewisville. Founders Rob Vassilakos and Eric Foster most recently dabbled in food trucks.

"Our first truck was The Munch Box," says manager Sean Elwell. "We did a lot of types of food you wouldn’t expect from a food truck."

But calamity struck when the truck caught fire. They decided to scrap the food truck business and explore coffee. "In Old Town Lewisville, we don't have much competition," he says. "There are a couple of cafes that sell coffee, but no one dedicated to coffee like we are."

That includes the use of coffee beans from the well-regarded La Colombe in Philadelphia, whose owner, Todd Carmichael, appears on the Travel channel show Dangerous Grounds.

"It's a really great coffee," Elwell says. "They have a couple of coffee shops in New York and other cities, but their goal is to focus on wholesale. They supply the Four Seasons and all sorts of great restaurants in New York, such as Jean Georges. They made sure we were very well-educated about our coffee. They’re very particular."

That's how they came by the recipe for their frozen coffee drink.

"The company didn't want us to make Frappuccino-style drinks because they're so sweet," Elwell says. "But everyone asks for them. So instead of blending ice with coffee, we freeze the coffee, then blend that and add a little cream."

Sounds good. Coffeebar is also doing house-made pastries, muffins, biscuits and cookies such as peanut-butter and ginger snap; the latter came from a recipe belonging to Elwell's grandmother. They do specials such as banana muffins with maple and bacon, gingersnap s'mores with house-made marshmallows, or moon pies made with zucchini bread instead of the usual chocolate cake. There are a few savory items, too, such as individual pizzas to go, served 11 am to 3 pm Monday through Friday.

"We are all chefs by trade. We have all worked in kitchens," he says. "Rob worked for Chris Ward at The Mercury, and he ran a catering business. Eric [Foster] worked with Rob and has managed a couple kitchens and hotels. I worked with Eric at a Hilton hotel. We're extremely passionate about all sorts of stuff."