The unpredictability, he said, has made it hard to plan.
The space carries an air of simplicity. Wooden beams flank the white walls up to high ceilings. White subway tiles glimmer against silver kitchenware and floating shelves.
Simplicity seeps onto the menu, which Evans created. He chose to go simple, and most items are locally sourced.
“I wanted it to be like a certain caliber of food because, you know, we’re feeding other chefs and food industry folks, but to also still be somewhat approachable to like everybody in the vicinity,” Evans said.
While conservative on its surface, Green said the menu items are elevated.
The grilled cheese features a spiced tomato jam, feta and Gruyère. Hatch Cafe’s vegetarian option, an eggplant sandwich, has been called baba ghanouj on a sandwich, Green said. Sandwiches sell for $7 to $12.
Other menu options includes a weekly soup special, a summer salad, potato chips as a side and two types of ice cream sandwiches.
Its current minimal makeup has to do with figuring out the cafe’s future amid the pandemic, Evans said. Eventually, Green said they hope to expand and rotate the menu.
The space is large and can accommodate plenty of diners, but only seven tables are set up with a few chairs. Events, originally supposed to be a primary function of the space, are now obsolete.
