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  • Killer Cappuccino. Not exactly sure why, but think its the beans used(they roast their own), the coffee/water ratio and the creamy dense topping that I was told is milk, not cream. This place takes its coffee seriously. NYT's had an article few months ago about NYC coffee shops improving their coffee: each cup made to order, no espresso's or capuccino's to go, foamed milk done per cup (vs prefoamed in big container), ideal espresso/cap ratios(no skimping on espresso grinds) etc. The Cartel's coffees are as good or better than any I used to go to in NYC.
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