Fairfax cafés you'll love

Bacon / Lettuce / Tomato / Mayonnaise / White Toast

American Cheese / Grilled White Bread

Provolone Cheese / Grilled Onions / Lettuce / Tomato / Mayonnaise

beef-filled caribbean-style pastry

cuban-style savory turnover with spinach & cheese (v) - 1 per order

ham, slow-roasted pork, swiss cheese, mustard, pickles, cilantro aioli, cuban bread

6 ounces of balance between coffee taste and milk texture. Take it in gulps whilst staring vacantly at the sky — questioning whether you truly did lock the front door before you left.

Dulce de leche is a confection created from the caramelization of milk and sugar. It’s amazingly complex and rich. You can eat it on toast like peanut butter. And we made our own for this amazing drink. It’s the most popular flavored drink we make, and it’s the best caramel latte you’ll ever have.

Your choice of up to 3-flavors scooped from our daily menu!

Red Velvet Cupcake topped with Cream Cheese Icing

If you can find a better vanilla latte than this, I’ll eat my shoe.
Made in-house. We cook our own vanilla syrup using single origin extract from Madagascar. Then steep vanilla beans from Papau New Guinea in our syrup and age until time has extracted the wisdom of a millennia of flora, fauna, and mycelia . We know we’re done when the ancients of yore awake from their restless slumber to tell us we really need to stop listening to Lana Del Rey on repeat.

2 shots of espresso with 14 ounces of steamed milk. This drink weighs about 1 lb. Other things that weigh about 1 lb. include a block of butter, 20 AA batteries, and a guinea pig.

The Dolcezza crew was stuck. We were working for 3 months trying to improve the humble Americano — to reimagine this classic drink and irrevocably reshape the speciality coffee industry forever.
Our morale was in tatters — fresh out of ideas, no good answers, no good choices — consigning ourselves to despair and years of financial insolvency.
But from our darkest moments, a hero emerged. Dylan, our Manager of Retail Operations, procured a 16oz cup and proceeded to pour 2 shots of espresso into that cup and top it off with hot water to the brim. He handed the drink to the group and with triumph proclaimed, “Behold! The large americano!”
Unsure what to think, we slowly passed the cup around — each of us taking a sip. With each sip, our eyes widened, our countenance relaxed, the burden of our failure had been lifted. Dylan had done it. He solved the impossible. On that day we made a solemn promise to honor Dylan by making up a story about the origins of the large americano.