Monte’s approach can most clearly be seen on the restaurant’s extensive coffee menu. There are many classic drinks like the café Cubano -- an espresso shot topped with a whipped sugar crema -- and the namesake colada, four shots of sweetened espresso meant to be shared. But it’s where Monte, who was born in Miami to a Cuban father and Italian mother, combines coffee with ingredients from behind the bar that things get really interesting. El Juanito, a drink made with cold brew, tamarind, lime, and tonic is fruity, complex, and refreshing, while the Centinela, made with coffee, ginger beer, and angostura bitters, is earthy and unexpected. “I like using ingredients and spices already found in Cuba and thinking, ‘What else would they have done with coffee had they had these options, had the people been given the creative freedom to do things with what's already there?’” he says.