jam like a tech with correct techniques

i'd always wanted to try pizzaiolo's "toast and jam" breakfast simplicity but didn't have a chance to until today. while the acme levain toast (of course) with butter and Blue Chair blood orange marmalade was good, i think i prefer a savory breakfast, like the slice of asparagus potato sage frittata you see above, thick and fluffy with the perfect frittata texture i can never achieve.

plus, my interaction with the barista, paraphrased:
"how's your espresso?"
"mmm... a little dark for my taste, honestly."
"everyone seems to like it dark and chocolatey."
she makes adjustments and pulls me another shot, as she prefers it. it's gorgeous, luscious, bright fruit and floral goodness. and very familiar. then she tells me that the pizzaiolo blend is sold elsewhere as "retrofit." ah hah!

warm, quiet, surrounded by wood and brick, with appropriate human interaction. i can't stand it for dinner, but i think i will return to pizzaiolo for breakfast.