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Whether Lingering or in a Hurry, Slipstream Aims to Please Coffee Fans

The soon-to-open coffee shop and cocktail bar has separate sections for grab-and-go customers and serious coffee drinkers who plan to stick around. On this Plywood Tour, get a look at the space, still under construction.

Missy Frederick is the Cities Director for Eater.

Whether grabbing a quick espresso or sampling a flight of coffees with macaroons, Slipstream is on it. The coffee shop in Logan Circle, which is aiming to open in early October, has separate coffee bars for both types of drinkers.

The coffee shop is the brainchild of California transplants Ryan Fleming and Miranda Mirabella. They've been working since last year to open their location at 1333 14th St. NW, and now it's almost ready.

Design details include a handmade wooden countertop (Mirabella's brother Montana spent months salvaging scraps of wood from the door manufacturing company he works for in order to construct it), a bright skylight in the back seating area and a colorful mural depicting California artist Dante Marshall's interpretation of the shop's name.

At the more leisurely coffee bar, Slipstream will offer such options as coffee flights, contrasting pours and pairings (coffee and macroons will be an early choice). They have a special machine made for them by manufacturer Curtis to automate pour-over coffees. They're partnering with Madcap Coffee and Song Tea for their coffee and tea programs, and all coffees will be espresso-based. There are 45-50 total seats.

Chef Johnny Bisagni is developing a menu of breakfast, lunch and evening options. In the morning, expect handmade pastries like Japanese milk bread, scones with clotted cream, pan con chocolate and croissants, as well as brioche breakfast sandwiches and bento boxes. They'll also serve a line of fancy toasts. Lunch will be a small selection of sandwiches and salads, while the evening will start off with about five entree choices (Bisagni is considering such dishes as crudo and nudi). Bisgani's resume includes Maketto, Doi Moi and Taan, though he recently has spent time working on a farm (and doing pop-up dinners around town at such locations as Sticky Rice).

The cocktail menu will list choices of both spirits and flavor profiles (from sour to bitter), explained manager Steve Oshana, which should spark conversation between bartenders and customers (there will also be five seasonal cocktails). Expect about 16 wines by the glass, and about 8-10 beers (the coffee shop will transition to more of a bar around 4 p.m. each day).

Slipstream won't be able to commit to an opening date until all their permits are in, but the owners are shooting for an early October opening.