Starbucks continuously evolves its menu with new flavors, healthier options, and customer favorites. As of mid-2026, expect summer waves featuring fruity Refreshers, protein-packed drinks, and returning classics alongside year-round staples.

Starbucks Coffee Classics: Espresso, Lattes & More

The foundation of the Starbucks menu is its espresso-based drinks. These remain customer favorites for good reason.

• Caffè Latte: Rich espresso balanced with steamed milk and a light foam layer. Grande ~$5.45. Customize with vanilla or caramel for a twist.
• Caramel Macchiato: Vanilla syrup, steamed milk, espresso, and caramel drizzle. A sweet, layered delight (Grande ~$5.95).
• Caffè Mocha: Espresso, mocha sauce, steamed milk, and whipped cream. Perfect for chocolate lovers (Grande ~$5.95).
• Flat White: Ristretto espresso with velvety steamed milk. Smoother and stronger than a traditional latte.
• Cappuccino: Equal parts espresso, steamed milk, and foam for a frothy classic.

Cold Coffee Favorites:

• Cold Brew: Smooth, slow-steeped coffee over ice. Try Vanilla Sweet Cream Cold Brew.
• Iced Brown Sugar Oatmilk Shaken Espresso: A fan favorite with bold espresso shaken with brown sugar and oat milk.
• Nitro Cold Brew: Creamy and cascading, available in select locations.

Pro Tip: Opt for Blonde Espresso Roast for a smoother, higher-caffeine option in many drinks.

Frappuccino Blended Beverages: Icy Indulgences on the Starbucks Menu

No Starbucks menu guide is complete without Frappuccinos, the creamy, blended treats that feel like dessert in a cup.

Popular picks include:

• Caramel Frappuccino: Coffee, caramel, milk, and ice with whipped cream and drizzle.
• Java Chip Frappuccino: Mocha with chocolate chips for crunch.
• Mocha Cookie Crumble Frappuccino: Layers of mocha, cookie crumbles, and whipped cream.
• Seasonal standouts like Caramel Ribbon Crunch or Pistachio Frappuccino.

Newer additions in 2026 may include Ube Coco Frappuccino or Orange Cream variations for a tropical or citrusy spin.

Starbucks Refreshers & Iced Teas: Light & Energizing Options

For something lighter, head to the Starbucks Refreshers section, vibrant, fruity drinks with green coffee extract for a gentle energy boost.

• Strawberry Açaí Refresher (and Pink Drink with coconut milk).
• Mango Dragonfruit Refresher (and Dragon Drink).
• Newer summer options: Blue Coconut, Tropical Butterfly, Berry Pearls with popping inclusions, and Blended Energy Refreshers.

Teas: Matcha Latte (hot or iced), Chai Tea Latte, London Fog (Earl Grey with vanilla), and refreshing iced green teas.

Seasonal Starbucks Menu Highlights for 2026

Starbucks rotates seasonal items throughout the year, creating buzz and driving visits.

Summer 2026:

• Orange Cream lineup (Cold Brew, Latte, Matcha, Chai, Frappuccino).
• Ube Coconut drinks, S’mores Frappuccino & Cold Brew (returning), Blue Coconut collection, and protein-boosted options.

Fall/Winter Expectations: Pumpkin Spice Latte (PSL), Pumpkin Cream Cold Brew, Pistachio drinks, and holiday Peppermint Mocha. Protein and sugar-free innovations continue expanding.

These limited-time offerings often sell out fast, join Starbucks Rewards for early access and personalized offers.

Food on the Starbucks Menu: Breakfast, Lunch & Snacks

The Starbucks menu extends beyond drinks with a solid food selection.

Breakfast:

• Egg sandwiches like Bacon, Gouda & Egg or Sausage, Egg & Cheddar.
• Egg Bites (e.g., new Truffle, Mushroom & Brie).
• Avocado Toast or pastries like croissants and muffins.

Lunch & Bakery:

• Sandwiches, wraps, salads, and protein boxes.
• Bakery items: Muffins, scones, cookies, and cake pops.

Many locations offer plant-based and gluten-friendly options. Pair a sandwich with your favorite drink for a complete meal.

Secret Menu & Customizations: Unlock Hidden Gems

Starbucks officially added a “Secret Menu” section to the app in 2025, making viral custom drinks easier to order.

Popular custom creations:

• Dubai Chocolate Matcha: Iced matcha with pistachio sauce and chocolate cold foam.
• Pink Drink variations with pearls or extra fruit.
• Cookies & Cream Hot Cocoa, Butterbeer-inspired drinks, and more.

Customization Tips:

• Add oat, almond, or coconut milk.
• Request sugar-free syrups or extra shots.
• Try “affogato-style” (hot espresso over ice cream/Frappuccino).
• Ask for cold foam upgrades.

The app makes ordering and earning rewards seamless, points add up quickly for free drinks.

Starbucks Menu Prices (Approximate 2026 National Averages)

Prices vary by location, size (Tall, Grande, Venti), and customizations. Here’s a rough guide for Grande sizes:

• Brewed Coffee: $3.75+
• Latte/Macchiato: $5.45–$5.95
• Frappuccino: $5.95–$6.65
• Refresher: $4.95–$5.45
• Food items: $3–$8+

Check the app or your local store for exact pricing and availability. Rewards members often get better deals and free upgrades.

Healthy & Dietary-Friendly Choices on the Starbucks Menu

Starbucks has expanded options for various diets:

• Plant-based milks and vegan Frappuccinos.
• Protein drinks and matcha lattes.
• Lower-sugar and sugar-free syrups.
• Fresh fruit, yogurt parfaits, and lighter sandwiches.

Always specify your preferences, baristas are happy to accommodate.

Why the Starbucks Menu Keeps Customers Coming Back

The Starbucks menu succeeds through quality ingredients, endless customization (over 87,000 possible combinations), and community atmosphere. Seasonal drops create excitement, while classics provide comfort. Whether grabbing a quick Pike Place Roast or indulging in a limited-edition treat, there’s something for every mood and occasion.

Final Tips for Ordering:

1. Use the Starbucks app for mobile ordering and rewards.
2. Visit during off-peak hours for faster service.
3. Experiment with seasons, summer fruity drinks and fall spices never disappoint.
4. Ask baristas for recommendations, they know the menu best.

Next time you’re craving coffee, explore the full Starbucks menu and discover your new favorite. What’s your go-to drink? Share in the comments!

Written by publicist R. Couri Hay, sharing his favorite food discoveries, travel adventures, and lifestyle experiences. Explore more stories and follow the journey here.

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Cafe Fiorello exterior with awning on Broadway across from Lincoln Center Cafe Fiorello at 1900 Broadway, directly across from Lincoln Center Plaza.

This is the guide for anyone who has walked past the awning, glanced at the antipasto bar through the window, and wondered what all the fuss is about.

The Setting: Across the Street from Lincoln Center

Cafe Fiorello’s address (1900 Broadway, between West 63rd and West 64th) places it within a thirty-second walk of the Metropolitan Opera House, David Geffen Hall, and the David H. Koch Theater. That geographic accident has been the restaurant’s organizing principle since it opened. Staff are trained to time courses around showtimes. The host stand reads the night’s Lincoln Center calendar the way a sommelier reads a wine list.

Map showing Cafe Fiorello’s location across from Lincoln Center Plaza on Broadway Walking distance from the Met Opera, David Geffen Hall, and the Koch Theater.

The room itself is theatrical without trying too hard. Big windows on Broadway. Warm light. A long marble antipasto bar that has become one of the most photographed restaurant displays in the city. Sidewalk tables in warm weather that put you a few steps from the fountain at Lincoln Center Plaza. It is the kind of room where you might recognize a face from the season’s playbill at the next table, and where the staff is gracefully indifferent to that fact.

The Antipasto Bar: The Reason Everyone Sends You Here

If you ask a regular what to order at Cafe Fiorello, the answer is the antipasto bar. More than fifty hot and cold preparations are laid out daily: roasted peppers, marinated artichokes, eggplant caponata, octopus, fresh mozzarella, prosciutto, white anchovies, fennel salads, grilled vegetables, beans dressed in good olive oil. You build a sampler plate at the host’s recommendation, and it arrives looking like an edible Caravaggio.

Cafe Fiorello’s antipasto bar with 50+ Italian preparations on a marble counter The marble antipasto bar, the restaurant’s most photographed feature.

For pre-theater parties on a clock, the antipasto bar is a strategic weapon. It is the fastest first course in the neighborhood, and it lets the table share, talk, and pace itself without waiting on a kitchen.

The Rest of the Menu

The antipasto bar is the headline, but the menu is broader than the reputation suggests. Cafe Fiorello leans Roman, with updated classics that respect tradition without becoming a museum piece. Signatures include stracciatella, tagliatelle Bolognese, a properly aged veal chop alla griglia, and a famously generous artichoke, eggplant, and wild mushroom pizza, the kind of thin-crust pie that has acquired its own quiet cult following over the years. The kitchen also runs a solid seafood program, steaks, and a deep pasta list.

Cafe Fiorello’s signature artichoke, eggplant, and wild mushroom thin-crust pizza The artichoke, eggplant, and wild mushroom pizza, a quiet cult favorite.

Wine is exactly what it should be in a room like this: a tight, Italy-heavy list with bottles that pair as easily with a quick pre-show plate as they do with a long, lingering dinner after the curtain.

Pre-Theater, Post-Theater, Sunday Brunch

Because of the location, Cafe Fiorello has spent decades perfecting three very different services and somehow runs all of them well.

Pre-theater is the high-wire act. The room fills around 5:30 p.m. with patrons trying to eat well, eat fast, and get across the plaza in time. The kitchen handles it with the calm of a touring crew.

Post-theater is looser. Curtains come down, the room refills, and the antipasto bar finds a second life as a late-night snack for opera-goers who skipped dinner to catch the matinee. On Tuesday through Saturday, the kitchen serves until 11 p.m. or 11:30 p.m., which is generous by Upper West Side standards.

Weekend brunch runs Saturday and Sunday from 10 a.m. to 3 p.m., and it is one of the most reliably civilized brunches near Central Park’s southwest corner.

Cafe Fiorello dining room interior with warm lighting and Broadway windows The front dining room, with views onto Broadway.

Reviews and Reputation

Cafe Fiorello is not a tasting-menu darling chasing a star, and it does not pretend to be. It is a beloved neighborhood institution that consistently posts strong reviews on OpenTable, Yelp, and the city’s tourism guides, especially from out-of-town guests who came for a Lincoln Center performance and left talking about the antipasto bar. Locals tend to use it as a default: somewhere reliable for parents in town, for a board meeting, for the friend who has tickets to the Philharmonic, for any night when you need a guaranteed good time within sight of the fountain.

The criticism, when it comes, tends to be about price and crowding on heavy show nights. Both are fair. The first is the cost of the address. The second is the cost of the reputation. Reservations on big nights (opening night at the Met, the Nutcracker run, a major Broadway transfer) should be made days, not hours, in advance.

Tips for a First Visit

A few small choices will turn a good night at Cafe Fiorello into a great one.

Book a table at least ninety minutes before your curtain if you want both the antipasto bar and a proper main course. If you only have an hour, tell the host on arrival. They will make it work, and they will not be insulted. They have done it ten thousand times.

Sit in the front room if you want to watch Broadway pass by. Sit toward the back if you want to actually hear your dinner companion.

Order the antipasto sampler even if you think you want to skip it. You did not come this far to be sensible.

If you are post-theater, order the pizza. There is nothing more satisfying after three hours of Wagner than a thin-crust pie and a glass of Barbera at 10:45 p.m.

Walk to Lincoln Center across the plaza after dinner. The fountain at night is one of New York’s best free shows, and it is sixty seconds from your table.

Frequently Asked Questions

Where is Cafe Fiorello located? 

Cafe Fiorello is at 1900 Broadway, New York, NY 10023, directly across the street from Lincoln Center between West 63rd and West 64th Streets.

How close is Cafe Fiorello to Lincoln Center and Broadway theaters? 

It is across the street from Lincoln Center, about a thirty-second walk to the Metropolitan Opera House, David Geffen Hall, and the Koch Theater. Broadway’s main theater district is a short cab or subway ride south.

Do they take reservations? 

Yes. Reservations are strongly recommended on Lincoln Center and Broadway performance nights, and essential for opening nights, the Nutcracker run, and other high-demand evenings. OpenTable is the easiest booking channel.

What is Cafe Fiorello best known for? 

The antipasto bar, with more than fifty hot and cold Italian preparations served from a long marble counter, is the signature. The thin-crust artichoke, eggplant, and wild mushroom pizza is a close second.

What are the hours? 

Lunch is Monday through Friday from 12 p.m. to 4 p.m. Dinner is Monday 4 p.m. to 10 p.m., Tuesday through Thursday 4 p.m. to 11 p.m., Friday 4 p.m. to 11:30 p.m., Saturday 3 p.m. to 11:30 p.m., and Sunday 3 p.m. to 10 p.m. Weekend brunch runs Saturday and Sunday from 10 a.m. to 3 p.m.

What is the price range? 

Cafe Fiorello sits in the upper-mid tier for the neighborhood. Expect entrees roughly in the mid-thirties to mid-fifties, appetizers and pastas in the twenties, and shareable antipasto plates priced by weight or platter size. A relaxed dinner for two with wine typically runs somewhere in the $150 to $250 range.

Is there a dress code? 

No formal dress code, but the room runs smart-casual, especially on performance nights. You will not feel out of place in a jacket. You also will not feel out of place in clean jeans.

Do they have vegetarian and gluten-free options? 

Yes. The antipasto bar has an extensive vegetarian selection, and the kitchen handles gluten-free substitutions on most pastas and pizzas. Flag any allergy when you order, and the staff will guide you.

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Premier catering company in NYC & The Hamptons

Imagine arriving at an event and being greeted at the door by the scent of sizzling Kobe beef, freshly prepared chicken, and jumbo shrimp. After being cooked on hot rocks, it’s served Nobu style with various delectable Asian-style vegetables. Or picture walking into a mozzarella bar where the cheese is made right in front of all the guests, carved, and accented with a whole array of curated toppings. Or a dessert pairing of Limoncello and lemon macarons, enjoyed best while mingling. These are just a few examples of the limitless and succulent possibilities when the catering company, Elegant Affairs, is invited to do your event. The company possesses a dedication to creating unique and unforgettable experiences for every event.

Celebrating 30 Years of Extraordinary Service

Elegant Affairs recently celebrated its 30th anniversary but sprouted its roots when the founder, Andrea Correale, was merely 16. From a young age, she was a jack-of-all-trades, exploring positions like bridal attendant, bartender, Maître d’, and personal assistant. For many weeks, the future entrepreneur worked around 30 hours. That was all until someone asked her to produce a party for an upper-class family’s home. She agreed and stunned them. By the end of the event, guests were asking for her business card. As Correale recalls, “I didn’t have anything. I lived with my parents at the time. So I took a cocktail napkin, wrote down my home number and my name, and started giving them out. And then Elegant Affairs was born.”

One party at a time, detail by detail, Elegant Affairs rose. From a desk in her bedroom, Correale continued hosting upscale house parties from clients’ homes and estates, fostering her network and vision. She kept her mind on putting herself and her brand out there, climbing above the radar, now having hosted many noteworthy events for celebrities, including Billie Eilish, Leonardo DiCaprio, Adam Sandler, and Mariah Carey. Elegant Affairs specializes in various event categories, including, high-end social events, corporate events, weddings, bar and bat mitzvahs, and product launches.

Small Bites

Correale has been curious about entertaining and catering since she was a child. Her mother sought to create unique holiday and celebratory moments through memorable details. Changing the lightbulbs to seasonal colors or putting out themed placemats crafted such immersive moments. Correale recalls those moments and how they inspired her. “That resonated with me. And I realized that catering was not just about food; it was about the art of entertaining, about

tantalizing all the senses, making sure you have the right music in the background, that the lighting is right, that the temperature is right, that the flow of the food and the timing of the food is done correctly. Not one is more important than the other.”

Prep Work

Elegant Affairs has a way of creating customer ease with grace. The process begins with a prospective client’s call. They will offer up the idea that’s been simmering in their mind. An example may be a holiday party with a Bridgeton-esque throughline. The company lets its creativity run wild from the concept and the occasion. Elegant Affairs produces a stunning proposal with various culinary ideas, photos, and vision boards. Taking the time to discuss the event’s potential possibilities ensures the customer truly understands the concept presented. Following the initial presentation, they do a site inspection, looking over the event site and performing an entire logistical walkthrough with the client. The client’s comfort and sense of ease are prioritized from the phone call and forward. Elegant Affairs follows every step to ensure a smooth operation from the planning to the party. The company thrives off of excellence in each and every aspect.

The experience the guests will have from the moment they enter is well outlined and implemented to a tee. All details — parking, coats, an area for gifts, and the food and bar placement — are given thorough thought when designing the plans. The company is known for offering a cohesive flow to the space and event.

In New York City, Elegant Affairs works from three locations, and in Glen Cove, Long Island, they have a big commissary and warehouse. It also caters to and plans quite a few weddings at homes, estates, vineyards, and many other venues in the tri-state area. The icing on the cake is their newly opened catering venue in Southampton— 230 Elm. The building features stunning architecture, including high ceilings, large windows, and beautiful woodwork ideal for a wedding or visually stunning event. The fully renovated space includes state-of-the-art lighting and sound systems. Unlike their previous locations, this is an onsite catering venue, broadening their abilities as a full-service catering company.

Chef’s Special

The company and Correale’s story is a testament to how the most successful in business are those who have done all the jobs. The education she developed through versatility has developed a seasoned expert. Elegant Affairs juxtaposes experience and detail with passion. For the company and its owner alike, the fascination blends with creating an experience that tantalizes the senses and excites the mind. elegantaffairscaterers.com

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The “Forrest Gump” of Sparkling Wine

When life serves you lousy champagne, make your own bubbly is Frank Schilling’s philosophy. When sampling sparkling wines to serve at his Cayman Islands restaurant, Mykonos, Schilling simply wasn’t satisfied with anything on the market. So he made his own. The sparkling rosé, called Aphrodise, is made from the Xinomavro grape grown in northern Greece and Macedonia.

A noble, popular wine grape in that region of the world, Xinomavro is rarely used in sparkling wines; Aphrodise is the first bubbly version to be produced on a large scale. Characterized by very small bubbles, they’ve found that people who normally don’t like rosé or champagne do enjoy Aphrodise. “It’s imminently drinkable,” says Schilling. “You can literally guzzle it and you feel great as you’re drinking, and you feel pretty darn good after.”

A serial entrepreneur, Schilling has hardly had what you’d describe as a linear career path. After making a fortune in domain names early in the Internet age, he became a restaurateur on a whim, and now, he’s a vintner. “I always say we’re the Forrest Gump of the champagne business because we’re literally bumbling into everything we do,” he said, laughing.

Grand Cayman’s Seven Mile Beach

While building out his restaurant Mykonos, a large 320-seat venue on Grand Cayman’s Seven Mile Beach, during the height of the pandemic, Schilling realized that it would be a struggle to find a single source to supply the quantity of sparkling wine required for all those mimosas at brunch. When they finally did find a source, it was expensive and of poor quality.

They began tasting different varietals and stumbled onto the dark red Xinomavro grape and found that some vintners had started experimenting with a blonder version perfect for sparkling wine. They tweaked it – it was a bit too sweet – and came up with what is now Aphrodise.

Ibiza & Las Vegas

Most important: people liked it. “We started to share it and people were like, ‘This is so good,’” Schilling said. “And that’s how we kind of bumbled into the business.” He sent 90 bottles to friends for a birthday party in Ibiza; the recipients insisted they’d never use more than 10 bottles. “These grown men in their 40s and 50s started drinking this stuff, and in a day and a half it was all gone, and we knew we had a winner. It’s an absolutely true story.”

Next, Schilling debuted the wine at a wedding-industry trade show in Las Vegas, to introduce the product. People lined up, 100 deep, all day long for samples. A well-known wedding planner with a booth nearby invited the Aphrodise team to work with them, and they’ve now signed a partnership deal. “So we’re kind of these serendipitous, sort of accidental champagne curators,” Schilling says.

After more than 20 years in the domain-name game, Schilling hungered for a change of focus. “I have a creative instinct and I’d always wanted to create a consumer product. I didn’t really think I’d ever get into the liquor business.”

Mykonos

He also never expected to own a restaurant. On his daily walks during the Covid lockdown, a vacant building on a prominent corner drew his attention. He thought it was perfect for a restaurant – in fact, a dining spot already in the works there had been scuttled by the pandemic, and the building was available, so Schilling bought it along with some neighboring properties and cobbled it into a “giant glass box” along the main drag.

He named it Mykonos because of his experiences there, at places at are convivial and celebratory, but are enjoyed by local families as well as tourists. “I wanted to create a venue that was a destination and a gathering place. And we did, we built something very residential, truly beautiful.” Finishes are sophisticated, and the space can accommodate a large crowd, which is not that common in the Cayman Islands.

120-acre Malibu property

Schilling has started many different businesses over the years. “I’ve tried lots of things. Not everything worked, but many things did,” he said. Among his many business interests is a 120-acre parcel of land in Malibu that he intends to sell via auction.

“I bought it years and years ago and I’m not doing anything with it,” Schilling explained. It’s along the stretch of Pacific Coast Highway over Encinal Bluffs. “It’s beautiful land, but out of all the projects that I want to do, building the ‘Iron Man’ house in California is not one of them anymore. I’m kind of East Coast-centric now.”

drinkaphrodise.com

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