Chhaya Café

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Last week’s snow and bitter temperatures kept me in the kitchen for several hours each day. I simmered a big pot of meatballs, roasted a chicken, made chicken soup with the chicken bones and changed the salads and side dishes to keep mealtimes interesting. Finally, I had enough. A good case of cabin fever brought me out into the frozen tundra searching for a Sunday brunch place.

Chhaya Café opened on East Passyunk several years ago. It is a quaint neighborhood coffee shop that takes its coffee seriously, offering espresso, lattes and everything in between, including a cup of good strong old-fashioned Joe ($3).

The menu features waffles, sandwiches, eggs, pancakes, soup of the day, muffins and scones. There are five seats at the coffee bar along with simple tables and chairs in close quarters. I noticed a number of patrons busy on their laptops as they sipped their coffee.

A bowl of kale and potato soup ($5) was served in an oversized café au lait cup. Shredded kale, cubes of red bliss potatoes, tiny bits of carrots and onions floated in a tasty homemade broth and warmed me immediately. Slices of baguette were just right for dipping.

The waffle iron does double time serving as the griddle for French toast and sandwiches. I am very picky about waffles and know when a batter is made from scratch. When properly done, it walks a culinary tightrope between savory and slightly sweet. The thin waffles of my childhood are gone and have been replaced with the thicker Belgian variety.

The griddled goodie with fresh berries ($8) consisted of a blond, slightly bland waffle that arrived nice and hot. Pats of butter melted beautifully into the little squares, but I felt it could have spent a bit more time pressed on the iron. Authentic maple syrup is offered at Chhaya Café, which is always pleasing. Blueberries in the winter are flown in from Chile and lack the sweetness of our Jersey blues. They mingled with sliced strawberries and blackberries and added a bit of brightness. A side order of bacon ($3) consisted of two strips imparting a mediocre flavor.

Good quality white bread forms the basis for a grilled ham and cheese sandwich ($9) that was on the small side. A slice or two of thin ham was layered with some cheddar and placed on the waffle iron to grill. The sandwich was buttery and toasty but would not fill up a hungry man. Some arugula leaves with strawberries came with the grilled cheese.

Muffins and scones are served in most coffee shops, and I wanted to sample what Chhaya Café had to offer. Different flavors are baked in-house daily so I asked our server to pack a few to go.

We have all tried those horrid rock hard scones that the U.S. Olympic hockey team could use as a puck to beat the Russians. I was pleasantly surprised as soon as I took a bite of the maple pecan scone ($2.75). It was flaky, rich with real maple flavor and the crunch of toasted pecans. I warmed it up and slathered on the butter.

Muffins of the day ($2.50) were blueberry and banana walnut. I liked the texture of the muffins, but those South-American blues did little for the overall flavor. The bananas and walnuts work well together, so this muffin fared much better. There was not a dry bite to be found.

My impression is that Chhaya Café (in the process of building a 55-seat space at 1817 E. Passyunk Ave.) has filled a much-needed niche in the East Passyunk Crossing neighborhood. People were arriving for take-out coffee throughout brunch, as well as sit-down service. The waffle was disappointing because it was bland and undercooked. Another impression from my visit is that more focus is on the coffee than the bill of fare.

Two-and-a-half tips of the toque to Chhaya Café. 

Chhaya Café

1823 E. Passyunk Ave.
215-465-1000
chhayacafe.com

Contact the South Philly Review at editor@southphillyreview.com.

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