The Black Bean

History:

The Black Bean is no exception to the addiction that's prevalent in the rest of town. While they do in fact serve food, most locals avoid it. The head chef, Javak Rubiaceae's jitteriness frequently yields dishes that are over-seasoned, overcooked, or just all-around distasteful. A product of 5 cups of coffee a day, the chef occasionally produces something edible but his scattered nature means he won't remember the recipe or ingredients necessary to recreate it.
In addition to the inconsistent food, there is something to be said for the overall atmosphere. Coffee beans and grounds are scattered across the floor. The hardwood which was once a light pine has been dyed a dark brown from years of spillage by chefs and patrons alike. With the atmosphere and food being sub-par it seems a mystery they are still in business. But their signature drink, the "triple black espresso liqueur" has become a local favorite, and as the only way to get one is to buy a meal they are regularly in the black.

Ownership:

Mac Chiato bought what was a failing business from the previous owner. Originally known as Gourmet au Blak was sold to him six years ago after the previous owner attempted to make a restaurant that served a seven-course meal. In a city that is so heavily caffeinated, it practically vibrates, the desire for a meal that would take hours was non-existent. The restaurant was sold and rebranded as the black bean focusing instead on coffee-infused small plates and drinks.

Available Items:

• Triple Black Espresso Liqueur - 19 GP
• Cake of Coffee - 4 GP
• Blackest Coffee - 9 GP
• Tri Boar Sliders - 17 GP (Boar's diet was at least 22% coffee beans)
• Quail Hash - 27 GP (Quails diet was at least 36% coffee beans)
• Black Eggs & Black Ham - 8 GP (Diet was exclusively coffee)

Type

Pub / Tavern / Restaurant