At Sant Ambroeus, a thoroughly Italian café with two Manhattan locations and one in the Hamptons, it's not just the coffee beans (arabica from Danesi), the espresso machine (San Marco) or the three weeks of training required of every barista that make the cappuccino arguably the city's best.
For the full article, check out the new issue of Wine Spectator, on newsstands April 12, 2007.
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