The Pearl Cup was among the first of the “Third Wave” coffee shops in Dallas to pull delicious, viscous, creamy shots of espresso, and remains among the best. They’re devoted to providing high quality (better than just “fair trade”) and usually locally roasted beans including two house espressos, currently by Eiland Coffee Roaster of Dallas, and Topeca from Tulsa, and a rotating guest espresso.

These are well chosen to represent a range of roasts from dark to light, and flavor profiles from cocoa to blood orange. If you’re not up for straight espresso, order the Italian cappuccino which balances the coffee with just enough milk and ideally textured foam to balance the coffee’s acidity without diluting away the flavor.

If you’re in the mood for something less traditional, check out the “Pearl Latte” which features the Pearl Cup’s proprietary “Pearl Milk” blend. Slightly sweet and with a hint of spice, it’s great over ice. Baked goods abound, and a limited menu offers options for lunch and breakfast.