Hey Upper East Siders. It’s been almost two weeks since our new coffee shop opened; here’s who wrote about us.

The Tea and Coffee Trade Journal covered Upper East Side in a feature and mentioned our UES Morning coffee, the single origin from Samir Estate in Dominican Republic exclusive to the location.

Patch mentioned our Coffee Project New York icon, the Deconstructed Latte; QSR Magazine referenced our TimeOutNY accolades as well as our inclusion in the World’s 100 Best Coffee Shops guide.

Upper East Site, a local publication covering the neighborhood, interviewed our managing partner at the café, James Wang. He discusses the importance of ambience, why coffee sourcing standards matter, and working with Coffee Project NY.

East Side Feed and Average Socialite covered our Opening Party on Sunday, September 20.

Barista Magazine included us in their The Insider industry headline round up; El Diario Nueva York and Dining Out NY mentioned UES us in similar articles.

A note from James Wang, the Managing Partner in Upper East Side, on featuring coffee from Dominican Republic:

Compared to New York, life in the Dominican Republic moves to a different rhythm. People don’t rush, they stroll. Meals linger. Conversations wander. Time feels less like something to manage and more like something to enjoy.

Enjoy some time there, and you’ll discover that coffee sits at the heart of almost every gathering. It’s brewed in a greca—known to many as a moka pot—a traditional stovetop coffee maker where water fills the bottom chamber, coffee grounds rest above, and together they patiently transform heat into something magical.

The coffee pot arrives on a tray with demitasse cups, tiny spoons, and containers of sugar and powdered cream. You can sweeten your cup however you like, but generous helpings of conversation are always expected.

At this location only, we serve coffee from San Jose de Ocoa in the Dominican Republic—a coffee that represents everything we love about the coffee ritual and the many hands that bring it to life, from the farmers who cultivate it, to the roasters who develop it, to the baristas who serve it with care.

Thanks to everyone who celebrated with us. See you in UES.