The atmosphere is so so...everything feels just a little be grimy and dirty.  The air always feels a bit dank and stagnant.  More importantly, they aren't particularly good with their espresso drinks.  \n\nI have had a few cappuccinos here and all of them have been too hot with total separation of foam and drinkable beverage.  The key to a decent cappuccino, besides pulling perfect shots from excellent beans, is using freshly poured milk every time, and frothing such that it becomes a perfect drinkable foamy consistency.  Additionally, heat is the enemy here: as in don't pull your shots too hot and don't overheat your milk!  Barista's that know how to pull off designs on the top of espresso drinks almost always know what they are doing with the rest of the drink.  Suffice to say that the folks at \"Thieves\" could really improve in all of these areas.