Personally, I find their plain coffee more palatable with mint flavoring added; no other sugar necessary.
Now I want some iced mint coffee.
Nashville Chicken and Boba Tea baffle me. They are both ok, but I do not get appeal.
I have had tried Nashville Chicken and would not even deem it medium hot. Since cayenne is spicy when used in quantity, I blame this on the common problem of spicy food purveyors leaving out most of the spice to appeal to their conception of the Canadian palate. I have been assured the good stuff is spicy. Based on my experience, I completely agree.
Boba and matcha are okay but their popularity surprises me too.
Nitpick: It’s pâté, not “pate.” “Pate” refers to the top of your head. 
The size names of the coffee are pretentious. At least.
I have lived in CA all my life, and i have never noticed avocado toast on any menu.
Diacriticals, schmiacriticals. We do ASCII here. Bugger unicode!
Where can I get a proper version of the dish, anyway?
I find them playful. I don’t know why so many people seem to have a stick up their backside about it.
Many people find the names at best silly and at worst pretentious. Insulting them - and me- like this is really not necessary. You like the names- that is fine- I won’t insult you, that is your opinion.
I did not mean to insult you. I should have phrased that better. Maybe: One person’s pretentious is another person’s silly and playful.
Sure. In general, on unimportant things like this- no ones opinion is wrong.
Agreed, but Pike Place
What part of town are you in? I’ve seen it on menus on the Westside for years.
I haven’t had Nashville Chicken, because I like fried chicken and don’t want it overpowered by a lot of HEAT. I don’t like Boba Tea because I hate tapioca. My mom tried to force us to eat it when we were kids because she liked it. None of us kids ever developed a taste for it.
That’s astounding! It’s on at least half the breakfast menus I encounter, particularly in the beach towns of Orange County where I surf (and then stuff my face - OC knows how to do breakfast.)
The Nashville Chicken places I’ve been to around here usually ask you what heat level you want.
Is Nashville chicken always just regular fried chicken covered in pepper sauce or dust? When I first heard about it, I thought the pepper was in the batter like Popeyes. I went to one of the first hot chicken places to open near me and the menu offered graduated levels of heat which I soon found just meant how much cayenne it was dusted with. I could do that myself at a KFC.
My understanding is that traditional Nashville hot chicken is covered with a paste made from fat/oil and cayenne pepper. I’ve never seen it literally just dusted with cayenne.
Hah. I knew there was something odd about it. At first I thought it didn’t have an apostrophe, then I put it back in. Clearly I wasn’t arsed enough to actually look it up, but I knew the name had something I get wrong about it every time.
At the wings places I’ve seen, you can choose your coating… nashville, buffallo, dry rubbed spices, thai peanut, korean gochujang, whatever. Probably not “traditional”, but sure is convenient!
Hot wings are a whole 'nother thing from hot chicken, though, right? Those are flavored sauces and the wings (if done right) are usually not breaded.