Fifty miles away at Blackstone Steakhouse on Long Island, Executive Chef Chris Hollis eliminated all "drip" coffee completely, opting instead to serve light and dark roasted coffees from Central America and East Africa by french press. Every cup is hand-brewed to order. Even if they wanted to, he says, his waiters would have a hard time offering customers "Regular or … regular?" Hollis says that "At first the staff was reluctant to complicate things, but then it caught on. Now we don't serve 'regular' coffee. Our waitstaff asks, 'Would you like a french press of light roast from Central America or a dark roast coffee from East Africa?'"