The Modern Rose doesn’t look like your typical coffee shop or offer only typical coffee shop selections. Although there are plenty of those.
For one thing, beautiful blooms adorn this new Victoria Park shop from floor to ceiling. There’s vintage furniture and decor that adds to the charm you’d normally find in Northeastern establishments. They even have a quaint outdoor seating area if you prefer the fresh air.
To enjoy the charm that comes with the location, you’ll need the perfect drink to sip and take in the views. Also unusual are the flights the shop offers. You can choose from coffee flights, tea flights and even avocado toast flights. They’re ideal when you can’t seem to choose between four — which we guarantee can happen.
Their coffee program is organic, specialty-grade and locally roasted Calusa Coffee, which is freshly ground and made in-house. On the varied menu, you’ll find specialty concoctions such as the Rose Cappuccino made with rose water, vanilla, Modern Deco local espresso and frothy milk; a Cinnamon Mocha Latte with dark chocolate and agave blended with whole Ceylon cinnamon, and Modern Deco espresso topped with whipped cream; and the Churro Cold Brew made with brown sugar cinnamon and cinnamon caramel almond foam.
If you’re more of a tea drinker, they have options for you too. With a selection of over 60 organic, single-origin, locally sourced and boutique teas, the Modern Rose has something for everyone. Among the tasty sips are the Mermaid Latte made of coconut-infused organic white and butterfly pea tea, hand-melted honey and coconut milk topped with a golden shimmer; The Booster featuring a house blend of yerba mate, guayaba and mint served with half a squeezed lemon; and the Blue Maui created with pineapple, ginger, lemongrass green tea and butterfly pea.
Your coffee shop experience is not complete without a side of food. Notable menu items include the Keto Breakfast featuring two eggs made with kale and tomato topped with fresh mozzarella, tomato, half an avocado, prosciutto and salmon; and the Lotus Flower Bomb created with toasted banana coconut bread slices, spread with Biscoff cookie butter and topped with brulee bananas.
