My morning ritual has always revolved around an oversize mug of really good coffee (usually Peets or LaMill), which I brew at my apartment and drink while reading the paper before work. But now that I'm training for November’s New York City marathon, my morning runs end at my gym near the Food & Wine offices in midtown. As a result, I’ve found myself purchasing questionable-quality Joe so that I can get my morning caffeine fix.

So I was thrilled last month when I saw that a new coffee shop called Gregorys had opened around the corner from our office on 44th Street and even more excited after I tasted their coffee and incredible espresso. After some sleuthing, I discovered that Gregorys gets its freshly roasted beans from Kobricks, a roaster in Jersey City, N.J. Kobricks imports green coffee beans from Central and South America as well as the East Indies and Africa. The family-run roaster also happens to be the exclusive importer of Antica Tostura Triestina, an espresso roasted in Northern Italy using a 100-year-old wood-oven method.
This is actually Gregorys second store. The original, on Park Avenue and 24th Street, is where all the baked goods (like the excellent granola), sandwiches and salads get made. The staff is currently being trained in latte art, so lattes will come delivered with a heart shape swirled into the foam.

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