- people on the move
Food maker opens cereal café in New York
A food maker in the region is trying out a new concept on Monday: a cereal café.
Kellogg Co. of Battle Creek will celebrate the opening of Kellogg’s NYC, its first-ever permanent café, located at 1600 Broadway in New York City.
The café will serve dishes featuring Kellogg’s cereals combined with other ingredients, such as lime zest, marshmallows and blueberry jam.
The all-day menu includes breakfast items, evening snacks and ice cream treats.
Kellogg officials said guests have the option to creatively customize their dishes by incorporating dozens of toppings.
Menu items range from $6 to $8, and will rotate every three months.
The café also will offer fresh juices, milks and locally roasted coffee.
The café will have dine-in or carry-out options and there are plans to launch a delivery service later in the year.
Award-winning chef Christina Tosi worked with Kellogg to develop some of the café’s menu items.
Tosi is the chef, founder and owner of Milk Bar, which was called “one of the most exciting bakeries in the country” by Bon Appétit magazine.
“I’ve been a cereal lover since I was a kid,” said Tosi. “I believe in the excitement a bowl of cereal can bring any time of the day and I’m so excited to bring back a household staple in a fun, creative way.”
Kellogg also partnered with Anthony Rudolf and Sandra Di Capua on the new concept.
Rudolf has nearly 20 years of experience in the restaurant industry, including running operations for chefs Thomas Keller and Jean-Georges Vongerichten in New York. He is the founder of Journee, a community that empowers and educates restaurant professionals.
Di Capua has been working in the industry for the past 10 years. She works on special projects at Journee.
She began her career as research and culinary assistant to renowned cookbook author Joan Nathan, working on her most-recent book on the food of the Jews of France. She recently assisted in developing and opening the food and beverage programs at the NoMad Hotel, and helped write, edit and publish “Eleven Madison Park: The Cookbook” and “I Love NY: Ingredients and Recipes.”
“Kellogg’s NYC will remind families how fun and delicious cereal is, especially when elevated with creative ingredients,” said Rudolf.
He said the café will offer guests a chance to experience cereal in a “completely new way.”
Pistachio lemon: Kellogg’s Special K Original, Kellogg’s Frosted Flakes, pistachios, lemon zest, thyme
Berry Me in Green Tea: Kellogg’s Rice Krispies, fresh strawberries, green tea powder
The Chai Line: Kellogg’s Crispix, fresh peaches, chai tea powder
Ice cream-based creations
Life in Color: Kellogg’s Froot Loops, lime zest, marshmallows, passion fruit jam
Honey Buzz: Kellogg’s Honey Smacks, honey, toasted pecans, banana chips
You're Cracklin' Me Up: Kellogg’s Cracklin’ Oat Bran, dried cranberries, white chocolate, toasted coconut