Hi Tides Roll in at East Crossroads

By Kevin Collison

Hi Tides arrived in time to deliver some tropical relief to the East Crossroads during the bitter cold snap a couple weeks ago, serving treats including Black Lava Seat Salt Mocca and Strawberry Hibiscus donuts to warm its guests.

The new combination café of coffee drinks, donuts, bagels and ice cream opened Feb. 12 at 519 E. 18th St. and it’s brought a great island vibe to the neighborhood, said Johnny Dawbarn founder of the space known as Collective Ex.

“The grand opening was great,” he said. “It was super-cold and nasty. We were a tropical oasis for folks and they really dug it.”

The new combination took over space vacated by “The Outpost,” a coffee shop managed by Thou Mayest that closed last summer.

In addition to the Hi Tides coffee shop, the culinary partners are Donutology, Meshuggah Bagels and an ice cream operation called Snoasis. Seating also was expanded throughout the Collective Ex space so guests can spread out and enjoy their Caribbean interlude.

Westport-based Donutology is contributing fresh-baked donuts to the mix at Collective Ex. (Image from Donutology website)

The coffee beans are roasted by Marcell, which also served Thou Mayest. The Slow Tides is the house blend.

While all coffee drinks are available, the specialty is the Black Lava Sea Salt Mocca, traditional mocca with you choice of milk with caramel drizzle topped with Hawaiian sea salt.

Donutology got creative with a special Strawberry Hibiscus, a warm donut with fresh strawberries and hibiscus syrup served on a repurposed palm plate.

There’s also a toast cocoanut rum donut, a glazed pineapple donut and an array of other donuts.

As for bagels, Meshuggah has come up with a toasted donut with cream cheese and fresh mashed avocado sprinkled with dill and a lemon squeeze. There’s also a Red Tide with fresh strawberries and raspberries, cream cheese and a maple drizzle.

Snoasis offers a Dole Whip, half pineapple and half vanilla ice cream. Non-dairy ice cream using cocoanut milk, and gluten- and vegan-friendly recipes also are available.

Hours are 8 a.m. to 6 p.m. Mondays through Saturdays, and Sundays 9 a.m. to 5 p.m. Once the weather becomes more tropical, outdoor sidewalk seating is planned.