Four Spots to Get Your International Coffee Fix

Swadesi

328 S. Jefferson St., West Loop

Place of influence: India
What to drink: Mango matcha, a tropical twist on a matcha latte. Housemade mango syrup and coconut milk bring a tangy creaminess to earthy matcha.
What to eat: Butter chicken croissant. The classic dish gets reimagined as a flaky, hearty pastry that combines Indian spices with Burrata for an unexpected fusion.
The scene: Flickering votives and lilting Indian music give this newbie the vibe of a polished classic. The retail shelves are stocked with jams, chocolate bars, and nuts.

Nabala Cafe

4660 N. Broadway, Uptown

Place of influence: Palestine
What to drink: Karak chai. Cardamom fans, this one’s for you. Freshly blended pods lend herbaceous flavor to this warming cup, which gets creaminess from evaporated milk.
What to eat: Za’atar pita. The tasty snack, sourced from nearby Sanabel Bakery & Grocery, is the ideal chai companion. Its subtle, herby flavors complement, and it’s suitable as a no-fuss breakfast or a midday snack.
The scene: Comfortable, with close tables and a community bookshelf that make the space ripe for conversation.

Soloway Coffee

2275 N. Lincoln Ave., Lincoln Park

Place of influence: Ukraine
What to drink: Cold brew with sweet cream. The brew is smooth and rich enough to be enjoyed on its own, but don’t miss that topper.
What to eat: Zucchini pancakes. A robust menu and a case of housemade pastries make for tough decisions, but these herby pancakes, topped with a mint-cilantro yogurt sauce, deserve a spot on your table.
The scene: Pick between an intimate indoor space and a shaded patio along a tree-lined sidewalk. You’ll find more lunch daters than remote workers.

Tary Coffee House

111 W. Illinois St., River North

Place of influence: Kazakhstan
What to drink: Latte irimshik. A coffee shop go-to gets a Kazakh spin: Irimshik, a lightly sweet, tangy cheese, is served on the side to mix in.
What to eat: Bylamyq. Comforting and filling, this porridge is made from milled tary, a type of millet popular in Kazakhstan. The toasty grains are cooked with milk to reach creaminess, and you can ladle on raspberry jam and melted ghee.
The scene: Elegant dishware, like wooden bowls and trays, and ornate rugs make for a refined vibe that feels both worldly and welcoming.