Intelligentsia Coffee

Black Cat espresso is the order that ties this Chicago coffeebar to everything the company has done since 1995, and the Broadway room is the spacious flagship of the group.

Black Cat as the clearest anchor

Black Cat anchors the visit because it is one of Intelligentsia's longest-running signatures: silky and balanced, with a hint of sweetness, and on the bar since the early days of the company. It also forms the espresso base for the lattes, so straight or with milk the order connects to the same blend. Intelligentsia was founded in Chicago in 1995 by Doug Zell and Emily Mange and still keeps coffeebars in the city, on Broadway, at the Monadnock and in Millennium Park. The wider programme centres on direct-trade, in-season coffees tasted daily, and brewed service runs through pour over and Chemex rather than batch alone, which puts the attention on individual cups. The tea side is a full menu of Kilogram teas.

A casual Chicago coffee stop

The Broadway room is industrial but welcoming, with exposed ducts, bright lighting and large communal tables. It suits solo coffee drinkers, neighbourhood regulars, parents and commuters rather than a full-service dining room: spacious, relaxed, and staffed by people who know the coffee without making a performance of it. That helps, because pour over, Chemex, Black Cat, seasonal lots and Kilogram teas all invite questions. Counter service is the format across the Chicago coffeebars, so the pace stays quick even when the room is full. Coffee classes are part of the operation too, which means the education is there if wanted and easy to ignore if not. The Infatuation included the coffeebar in its 2026 Coffee Guide.

Order Black Cat, then choose a pastry

Start with Black Cat on a first visit, then decide whether to stay espresso-based or move to a brewed preparation. Pour over or Chemex is the brewed route worth asking for, while Kilogram teas offer a non-coffee option without shifting the venue away from its coffee-first identity. For food, the signatures are precise: crispy-crusted canelés with pillowy centres, flaky butter croissants, and custardy gateaux Basque. Those point to a pastry-case visit rather than a full meal of sandwiches or plated dishes. The rhythm is simple: espresso for the through-line, brewed coffee for a slower look at the rotating sourcing, tea for the Kilogram menu, and one French-leaning bake alongside.