What's on the menu at St. Petersburg's soon-to-open Beans & Barlour?

UPDATE: Beans & Barlour celebrated the first day of its soft opening on Aug. 3.

Summer in Florida can be nearly unbearable, and sometimes, a beer isn't enough to take your mind off of that lower back sweat. To beat the heat, downtown St. Pete residents and visitors will soon have the chance to stop by Story Stuart's newly named venture: Beans & Barlour.

Formerly known as Story Brooke Craft Coffee Bar, the specialty coffee bar and dessert lounge at 538 First Ave. N. focuses on alcohol-infused ice cream crafted on-site, which just might make indulging in something sweet after every meal totally acceptable. But boozy frozen treats — vegan soft serve included — aren't the only offerings customers can look forward to.

Beans & Barlour also plans to serve shareables like charcuterie and beer cheese fondue, alongside salads, panini and flatbreads. Meanwhile, the barista team will pour drinks such as lattes made with fair-trade, certified-organic coffee, teas and a selection of Mother Kombucha.

Located in between St. Pete Brewing Co. and Angelo's, Beans & Barlour features a fast-casual-style area up front for patrons on the go, a second dining space with full-service, and a back area called The Library for large groups. What's more, the place isn't far from the monthly First Friday block party or other downtown hotspots.

The bar and lounge was originally scheduled to debut July 27, but its launch date has since been postponed (CL will update this story when the new date is announced). Nevertheless, this reporter went to taste-test Beans & Barlour's signature menu items ahead of the opening. Check out what I tried in the media gallery above and below.

Added bonus: Virgin options of each spirited creation are available, so you don't have to share a single scoop with any kids tagging along. See? It's not selfish — it's responsible.

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What's on the menu at St. Petersburg's soon-to-open Beans & Barlour?
Jenna Rimensnyder

Beans & Barlour started my taste test off with the crème brûlée cappuccino, which is house vanilla coffee and steamed milk topped with torched sugar. I have the ultimate sweet tooth, so I can picture this becoming my regular order when I'm in the neighborhood. For me, it's best enjoyed later in the day or as a dessert.
Jenna Rimensnyder

Beans & Barlour started my taste test off with the crème brûlée cappuccino, which is house vanilla coffee and steamed milk topped with torched sugar. I have the ultimate sweet tooth, so I can picture this becoming my regular order when I'm in the neighborhood. For me, it's best enjoyed later in the day or as a dessert.

Next, I tasted the specialty coffee bar and dessert lounge's avocado margarita ice cream. The boozy frozen treat is served in a marg glass rimmed with hibiscus-infused salt. While I'm not a big fan of the salt, the ice cream itself is thick and creamy, and the whole thing's accompanied by a punch of margarita flavor. If you don't dig tartness, nix the rim, but demolishing a scoop of this leaves you feeling good (if you know what I mean). And don't worry, plant-based eaters — the avocado 'rita ice cream is vegan.
Jenna Rimensnyder

Next, I tasted the specialty coffee bar and dessert lounge's avocado margarita ice cream. The boozy frozen treat is served in a marg glass rimmed with hibiscus-infused salt. While I'm not a big fan of the salt, the ice cream itself is thick and creamy, and the whole thing's accompanied by a punch of margarita flavor. If you don't dig tartness, nix the rim, but demolishing a scoop of this leaves you feeling good (if you know what I mean). And don't worry, plant-based eaters — the avocado 'rita ice cream is vegan.

My third and most decadent sweet was one of the spirited floats. The tiramisu concoction dusted with cocoa powder features amaretto and mascarpone ice creams, as well as — wait for it — warm, espresso-soaked ladyfingers. Try to get a little of each hot and cold component on your spoon before every bite, because it's awesome. Served in a large sundae glass, the dessert makes you want to shamelessly pull a Scott Calvin à la "The Santa Clause."
Jenna Rimensnyder

My third and most decadent sweet was one of the spirited floats. The tiramisu concoction dusted with cocoa powder features amaretto and mascarpone ice creams, as well as — wait for it — warm, espresso-soaked ladyfingers. Try to get a little of each hot and cold component on your spoon before every bite, because it's awesome. Served in a large sundae glass, the dessert makes you want to shamelessly pull a Scott Calvin à la "The Santa Clause."

Espresso used in the Spirited Float is brewed from a specialty machine that's made-to-order in Italy. Less than 20 are found in the States.
Jenna Rimensnyder

Espresso used in the Spirited Float is brewed from a specialty machine that's made-to-order in Italy. Less than 20 are found in the States.

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At a time when local-based reporting is critical, support from our readers is essential to our future.