Little Collins

Coffee before work is how Little Collins describes its own morning, and the Midtown East counter is built for exactly that. The café takes its cues from Melbourne, where a serious kitchen and a serious espresso bar are expected to share one room, and it brought that assumption to Third Avenue. The whole thing is treated as a single project: menu, playlist, cups and uniforms all belong to the same idea.

Counter Culture and the first Modbar in the city

Coffee sits at the centre. The bar serves Counter Culture Coffee and installed New York City's first modular under-counter Modbar system, with pourover, espresso and steam modules, which puts the equipment inside the counter and the barista in front of the guest. That choice placed Little Collins inside specialty coffee conversations rather than treating coffee as a side line.

Food carries equal weight. The menu is organised around Early Eats, Evening Eats, Early Drinks and Evening Drinks, which is the shape of a room that keeps working past the breakfast rush. The kitchen builds on simple combinations and fresh ingredients, the Australian café habit without restaurant formality.

A tight room with a Midtown rhythm

The space is a busy, tiny box, fitted with modern Durawall and small Scandinavian foldaway tables. Compact is the operating principle rather than a compromise: the setup suits coffee before work, a fast counter meal, or an unhurried weekend brunch with friends.

The tone is friendly and informal rather than scripted. It has kept a strong regular crowd, Australians especially, which is why the Melbourne influence reads as more than styling. The reputation rests on good coffee, quick service, compact seating and food that gives nearby workers better breakfast and lunch options than the block would otherwise offer.

What to order

Coffee first, because it is the clearest expression of the place. Counter Culture beans, pourover service, espresso and the Modbar steam module put espresso drinks and brewed coffee at the centre of any order, and the equipment is part of the show rather than hidden behind the bar.

For food, order the dishes the café is known for. The Pick Me Up is a sage omelet on soft white bread with balsamic tomatoes, sautéed onions and tabasco. The Big Dill combines cured salmon, scrambled eggs, dill and mascarpone. On the lunch side, the Turkey Confit sandwich comes with mustard grain relish and the Schnitzel Sandwich with hummus and pickled onions. Together they show coffee and kitchen working in tandem, which was the point from the start.