Unexpected ingredients at Monument’s Coffee Cup Café 

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper
With a 40-year history — detailed on the front page of the newspaper-style menu — Coffee Cup Café feels like a vital social hub for its community. Owner Benjamin Hibbard started busing tables here at age 14, graduating from Lewis-Palmer High School in 2003 and eventually returning to buy CCC in 2015. So the care’s there, from locally sourced Serranos Coffee to attentive service.

A server scores us a free sample of brightly spiced bread pudding French toast simply because my dining mate asks about it. (It’s as sinfully delightful as it sounds.) But we settle on two unique plates: a Crab Avocado Scrambler and fig and kale crêpes. The first sports a commendable volume of crab claw-meat for $11.99, so much so that side hot sauces are imperative to season the Asiago-capped omelet so the seafood doesn’t dominate.

The avocado’s only a quartered segment on the side and the flavorful new potato hash lands a bit unevenly browned and less than hot from apparently lingering before plate-up. The honey-drizzled crêpes are sugary from start to finish, thanks also to green apple and naturally highly sweet fig bits, plus a thicker pancake batter.

All that buffers any kale bitterness well, but the whole thing doesn’t really taste cohesive, more like a tri-ingredient salad rolled in pancake, tasting like individual ingredients one at a time versus a fused dish. But if you’re just here for biscuits, they’re cakey, flakey and plenty fluffy.
Location Details Coffee Cup Café
251 Front St.
Monument, CO
Coffee/Tea and Café/Sandwich


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