Midtown East usually feels like a place where dreams go to be filed in triplicate. It is gray. It is loud. It is filled with people in power suits walking at speeds that should be illegal on a sidewalk. But then there’s Little Collins. Honestly, if you’ve ever spent twenty minutes trying to find a decent flat white near Lexington Avenue, you know the struggle is very real. Most spots around here serve what I call "office sludge"—burnt beans and milk that’s been steamed into a stiff, bubbly foam that tastes like nothing.
Little Collins changed that.
Named after a famous street in Melbourne, this place isn't just another "Aussie-style" cafe that threw a surfboard on the wall and called it a day. It’s a precision operation. When Leon Unglik opened the original location back in 2013, he wasn't just selling caffeine; he was importing a specific kind of Melbourne coffee culture that treats breakfast like an art form and espresso like a science.
The Melbourne Connection and Why It Actually Matters
You’ve probably noticed that Australian coffee shops are everywhere now. It’s a whole "thing." But why? In Melbourne, coffee isn't a quick hit; it’s a social pillar. Little Collins brought that specific DNA to New York City long before the "avocado toast" craze became a tired meme.
The shop uses beans from Counter Culture, which is a solid choice, but it’s the execution that keeps the line snaking out the door. They don't just "make" a latte. They pull shots with a level of consistency that makes most Manhattan baristas look like they’re just guessing. The milk is micro-foamed—not bubbly, but silky. It’s that velvety texture that makes a flat white a flat white.
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If you go to the 3rd Avenue spot (their newer, bigger flagship) compared to the original 55th Street hole-in-the-wall, the vibe is different, but the quality is identical. That’s hard to do. Scaling a coffee shop usually means the soul dies a little bit. Here? Not so much.
The Menu Items People Actually Order
Let’s talk about "The Smash." Everyone talks about it. It’s avocado, feta, chili flakes, and pepitas on multigrain toast. It sounds basic. It is basic. But it’s also perfect. Most places skimp on the lemon or the salt. Little Collins hits that acidic balance that makes you understand why people were willing to forgo homeownership for toast back in 2016.
Then there’s the "Schnitz." If you grew up in Australia or spent any time there, a chicken schnitzel sandwich is a nostalgic heavy hitter. At Little Collins, they do it with a herb-crusted chicken breast, cheddar, slaw, and a spicy mayo that actually has some kick. It’s a massive sandwich.
The Midtown Reality Check
Look, it’s crowded.
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If you show up at 10:30 AM on a Tuesday, expect to wait. The 55th Street location is tiny. It’s essentially a hallway with some stools. You will be bumped. You will have to do that awkward dance where you’re trying to add sugar to your coffee while someone else is trying to reach the napkins. But that’s New York.
The 3rd Avenue location is much more civilized. It’s airy. It has actual tables. It feels like a place where you could actually sit with a laptop for thirty minutes without feeling the burning glare of a line of thirsty commuters behind you.
What Most People Get Wrong About the Coffee
People often ask me if the coffee is "stronger" at Little Collins. That’s the wrong way to look at it. It’s not about caffeine volume; it’s about extraction.
A lot of NYC carts and chains over-roast their beans to hide the fact that they’re using low-quality stock. This results in that bitter, charcoal taste. Little Collins leans into the medium-light roast profile. It’s floral. It’s sometimes a little fruity. If you’re used to Starbucks, it might even taste "weak" to you at first, but that’s actually the flavor of the bean you’re tasting, not the fire it was roasted over.
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Why the Service is Different
Service in NYC is usually one of two things: performative "have a nice day" energy or "why are you talking to me" hostility.
Little Collins sits in this weirdly pleasant middle ground. It’s fast. Efficient. But they actually seem to care if your order is right. Maybe it’s the Australian influence, or maybe they just hire well, but there’s a lack of pretension that is refreshing for a shop that takes its coffee this seriously. They use a Modbar setup at the newer location—those sleek taps where the actual boiler is hidden under the counter. It removes the big "wall" between the customer and the barista. You can actually see the person making your drink. It makes the whole thing feel more like a kitchen and less like a factory.
Key Information for Your Visit
- Locations: 708 3rd Avenue (Great for sitting down) and 129 East 55th St (The original, better for grab-and-go).
- Best Time to Visit: Before 8:00 AM or after 2:00 PM if you hate crowds.
- Must-Order: The Flat White (obviously) and the "Sweet Uncle Fred" (toasted banana bread with ricotta and honey).
- The Vibe: High-energy, industrial-chic, very Midtown-meets-Melbourne.
The Practical Takeaway
If you are stuck in Midtown and need a win, go to Little Collins. Don't overthink it. Order the Flat White. If you're hungry, get the Smash or the Schnitz. Don't expect a quiet library environment at the 55th Street spot; treat it like a high-speed fueling station.
To get the most out of it, try your coffee without sugar first. The milk they use is high-quality and steamed to a temperature that brings out its natural sweetness. Adding three packets of Splenda is just going to mask the work they put into the espresso. Walk a few blocks over to Greenacre Park after you get your drink—it’s a "hidden" vestpocket park with a massive waterfall. Sitting there with a Little Collins coffee is probably the most "pro" New York move you can make in that neighborhood.
Next Steps for Your Midtown Coffee Run:
Check the 3rd Avenue location first if you need a table. If the line is out the door at 55th, don't panic; they move through orders faster than almost any other specialty shop in the city. Download their app if you’re a regular; the rewards actually add up quickly, and you can skip the wait by ordering ahead for pickup. Finally, if you're a fan of home brewing, grab a bag of the Counter Culture "Forty-Six" or whatever seasonal single-origin they have on the shelf—they rotate them frequently enough that there’s always something new to try.