DAL Coffee

The roasting shows up on the bag — eight ounces of Single Origin Peru Cerro Blanco, natural process, dated 6.5.26, done under DAL's own label over in Brea — while the room itself was built rather than decorated, walnut counters and limewash walls with arched niches. Two months open, and the bag is already more specific than the board.

• A cortado, no syrup
• The Peru Cerro Blanco retail bag
• Matcha Cloud Cream
• The strawberries and cream croissant
• Communal tables in the seating room

DAL roasts its own coffee off-site in Brea, California, and puts it on the shelf as an 8oz Single Origin Peru Cerro Blanco — natural process, medium roast, dated 6.5.26. None of that carries to the drink menu: no origin is named on the board, and Drip Coffee is the only filter option beside the espresso line.

A curved walnut counter under a white marble waterfall top and black dome pendants opens onto a limewash-plaster room of arched wall niches and walnut communal tables, with a live-edge walnut bar along the front windows. The vocabulary is familiar contemporary minimalism, but it is carried all the way through — walnut, marble, limewash and polished concrete hold from the counter to the window seat.