New beverages but same beef part of Rhino’s menu

Rhino Coffee customers eager for the second location to open in downtown Shreveport can expect plenty of new additions to the coffee shop – ranging from a locally grown, seasonal menu; loose leaf tea; and even wine and craft beer.

As Rhino gets closer to the undetermined opening date, the vision for the customer experience continues to expand as part of a shift in the clientele they will serve at the downtown location, Rhino owner Andrew Crawford said.

“When we opened the first location, we wanted to create a community that had a neighborly feel, and we did that. Now we have the opportunity to provide a more urban community as we move into downtown,” Crawford said.

The downtown location will hold community events such as tea and coffee tasting events and offer an evening menu for late-night customers. This menu will not serve dinner entrees, but appetizers to pair with drinks.

Crawford said the downtown location allows the business to expand Rhino’s coffee enterprise and teach their customers more about coffee.

Rhino’s downtown spot will serve coffee roasted exclusively by the business. The coffee shop began roasting their own coffee earlier this year. The roasting site, located at 700 Texas St., is currently a part-time operation but will turn full-time when the second location opens. The proximity of Rhino’s roasting site to the location presents an opportunity to grow the coffee experience, particularly through roasting site tours offered when the location opens.

“One way we will be able to develop and educate our community about coffee at the new location is through the cupping events we will host,” Matthew Cassidy, manager of Rhino’s downtown location, said. At cupping events, customers will be able to taste the coffee in each stage of its brewing.

For the tea-tasting events, Rhino is partnering with longtime Rhino customer and local tea connoisseur, Garrett Johnson, in developing a loose-leaf tea based blend. Blends such as English breakfast tea, green tea, chamomile and mint tea, will be available but also will feature a wider variety of choices such as Japanese and Chinese teas, and some seasonal teas.

Rhino’s new emphasis on tea means Johnson will have the opportunity to teach customers about diverse teas from around the world, as well as discuss the in-house teas.

Johnson, a self-proclaimed tea enthusiast since childhood, has instructed classes locally about tea and runs the website, tea, and it will put Shreveport on the map as a community that is educated about tea.”

Moving into downtown also allows Rhino the option to serve alcohol. Rhino will offer both happy hour and coffee happy hours. The beverage menu will include the addition of various craft beers and wines. One of several beers on tap will be “Creature of Habit,” a beer concocted by Great Raft Brewing with the use of Rhino’s coffee beans. Crawford said Rhino will also serve shreveporttea.org.

“I’m excited about the possibility to bring rarity and depth to the new menu as far as tea goes,” Johnson said. “We will be the only place in Louisiana with arguably the best selection of loose leaf several Argentine wines as well.

To stay true to the Shreveport market, the new menu will be comprised of foods made from locally grown ingredients and will change seasonally. Rhino has been buying meats and produce locally from Mahaffey Farms since their opening. Executive Chef Pat Bolling said the goal is to use the same kinds of ingredients Rhino purchases at the Southfield location from local vendors but create more dishes with them.

The food will include appetizers rather than entrees. Bolling is in the process of creating the dishes however, some of these savory items include: salmon crostini, spinach and artichoke dip and chicken pot pie. Prices for Bolling’s fresh selections will range from $3-7.

“I’m proud of the preparation that goes into our food at the first location, the same preparation will go into the food at the new location as well,” Bolling said.

Cassidy said though the menu is changing, his goal is to offer a unique environment to customers.

“We want to create an environment where people want to stop by on their way to dinner or on their way home. It will have more of an urban feel during the day, but relaxing in the evenings and on the weekends for the late-night crowd, as well,” Cassidy said.

To go along with the food and drink options, Rhino will also hire new staff to run the downtown location – particularly including staff knowledgeable in serving alcohol, Crawford said.

“I think people will react well to the new location. We want to tie in aspects of the Southfield location, but with some downtown vibes,” Crawford said.

The opening is tentatively planned for December, but an exact opening date has not yet been determined.

The hours of the downtown location will differ from the Southfield Rhino hours, closing earlier Sunday through Wednesday but staying open later Thursday through Saturday to cater to downtown patrons.

–Elles Rock