The importance of being a flat white

New York has provided me with everything I’ve asked her to: a job, a visa, a beautiful little cubby-hole of an apartment in my favorite part of Manhattan, and more restaurants and bars than I could have ever dreamed of.  Yet, somehow I still miss little pieces of home, namely decent coffee and bread without sugar.  Apparently, the coffee is an issue in London as well, but they have had a larger antipodean invasion to rectify the problem.  Fortunately,  I live around the corner from Amy’s Bread, which is heavenly, so that means I have some bread for my vegemite,  and I’ve finally found a few little haunts that make a flat white.  Kingswood is a new restaurant in the West Village that is perennially packed even though it has an unexceptional dinner menu and their bar staff are complete tossers.  But I find myself their every Sunday morning for their amazing brunch, which is complemented by several flat whites.  I’m always surrounded by dozens of expats who are sinking down enough flat whites to last them the week.  So please, New York, I know I’ve asked a lot, but Manhattan would be such a better place if a few more baristas knew how to make the flat white.  It’s not hard—even kiwis can do it! And, you’ll get lots of business from the tens of thousands of us from down under who live here!