It might take something special to lure people to Froth ( 1515 W. Monroe St.; Froth.cafe ).

Fortunately, Froth has more than one attraction—especially for those who indulge in coffee ( which seems to be most of humanity ).

Froth—which opened July 1 in the lobby of the newly-opened CEDARst adaptive reuse apartment building FLATS the Duncan—has what it calls "a cocktail approach to coffee," in which each drink is crafted, mixed and made from scratch. You can opt for a sweet chai latte, a cortado ( equal parts milk and espresso ) or something totally innovative like the habanero-vanilla latte ( sweet with a slow burn, like you'd imagine ). However, a non-coffee drinker like myself can choose a refreshing, and appropriately tart raspberry lemonade.

But Froth has a lot more than coffee. Chef Ollie Walleck, formerly of Broken Shaker and the Freehand Hotel Chicago, has crafted a menu he told Windy City Times is "straightforward, but technically precise" ( although that phrase could describe the drinks as well ), and he says of his culinary creations "delicious can be affordable."

And delicious these dishes are. The kicky breakfast sando features aioli, aged cheddar, arugula and house gochujang hot sauce with your choice of bacon and/or avocado, on ciabatta. However, my favorite item was probably the simplest: soft-scrambled eggs ( with herbs, gruyere and maldon salt ), with housemade butter and toast. The combo was simple—and simply divine. However, there are other choices, including the tartine du jour and even griddled dates.

I can't wait to see what Walleck comes up with next.

During these times, you may opt to order things online for pick-up or contactless delivery. However, visiting Froth is quite the experience as well; it's an expansive spot with tables definitely far apart from each other in a dark, almost collegiate setting—or you can have a seat on the patio ( weather permitting ).