Kellogg’s NYC was developed by the finest in the food industry: Christina Tosi and Anthony Rudolf
Battle Creek, MI (RestaurantNews.com) The heart of New York City is the new home of cereal innovation and delicious experimentation. On Monday, July 4, Kellogg’s® is opening the doors to Kellogg’s NYC, its first-ever permanent café, located at 1600 Broadway (between W 48th and 49th Street). The café will serve dishes featuring Kellogg’s cereals combined with unique ingredients, all served with a side of fun. Kellogg’s NYC will be a destination that reminds guests of home and drives new curiosity around the cereal bowl.
Kellogg’s has partnered with some of the most exciting names in food – including Anthony Rudolf and Sandra Di Capua of Journee and formerly of Thomas Keller Restaurant Group and Eleven Madison Park respectively.
Award-winning chef Christina Tosi was also brought on board to develop some of the café’s delicious, menu items, proving that a few innovative ingredients, such as lime zest, marshmallows and blueberry jam, can go a long way when it comes to brightening a bowl of cereal.
“Kellogg’s NYC will remind families how fun and delicious cereal is, especially when elevated with creative ingredients,” said Rudolf. “We’ll give guests a chance to experience cereal, something they’ve been connected to their entire lives, in a completely new way.”
“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!”
Tosi’s latest recipe creations are a true reflection of her impeccable palette and ability to refine the most comforting and familiar foods. In addition to the select items created by Tosi, the all-day menu includes breakfast items, evening snacks and even delectable ice cream treats:
Milk Based Creations
- 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 pecan, banana chips
- You’re Cracklin’ Me Up– Kellogg’s Cracklin Oat Bran®, dried cranberries, white chocolate, toasted coconut
Guests also have the option to creatively customize their dishes by incorporating dozens of toppings and can also enjoy an assortment of juices and coffee from artisanal purveyors. With a fun new approach to service, customers won’t know what delicious treat might pop out of the cabinet door.
The café will have dine in or carry out options and there are plans to launch a delivery service later in the year. Menu items range from $6 to $8, and will also rotate every three months. In addition to cereal, the café will also have fresh juices, milks and locally-roasted coffee available.
Let’s #StirItUp together at Kellogg’s NYC! For more information about Kellogg’s NYC check out KelloggsNYC.com or follow us @KelloggsNYC and #KelloggsNYC.
About Kellogg Company
At Kellogg Company (NYSE: K), we strive to make foods people love. This includes our beloved brands Kellogg’s®, Keebler®, Special K®, Pringles®, Kellogg’s Frosted Flakes®, Pop-Tarts®, Kellogg’s Corn Flakes®, Rice Krispies®, Cheez-It®, Eggo®, Mini-Wheats® and more – that nourish families so they can flourish and thrive. With 2015 sales of $13.5 billion and more than 1,600 foods, Kellogg is the world’s leading cereal company; second largest producer of cookies, crackers and savory snacks; and a leading North American frozen foods company. Through our Breakfasts for Better DaysTM global hunger initiative, we’ve provided more than 1.4 billion servings of cereal and snacks to children and families in need around the world. To learn more, visit www.kelloggcompany.com or follow us on Twitter @KelloggCompany, YouTube and on Social K.
About Christina Tosi
Christina Tosi is the chef, founder and owner of milk bar, called “one of the most exciting bakeries in the country” by Bon Appétit magazine, with multiple locations in New York, one in Toronto and one in Washington, D.C. near Christina’s hometown. Christina founded the dessert programs at Momofuku and went on to build a culinary empire of her own. Well known for “stoking apostolic fervor,” she opened milk bar’s doors in 2008 and has changed the face of baking with her innovative creations like cereal milk™ ice cream, compost cookies® and crack pie®.
The culinary trendsetter and sugar genius described by The New York Times as a “border crossing pastry chef” is a two-time James Beard Award Winner, Crain’s New York 40 under 40 honoree and author of two highly acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life. Momofuku milk bar highlights the cult favorites from the milk bar kitchen, and milk bar life captures milk bar’s fun-loving culture and off-the-clock recipes that are easy to make at home. Christina is a role model to her team of over 200 and is also a big believer in giving back.
The highly motivated lady boss serves on the board of directors for Hot Bread Kitchen and Cookies for kids’ cancer and is an adviser and investor in a handful of food startups, including the Museum of Food and Drink (MOFAD), Journee and Maple. Christina is also a judge on the hit cooking competition series MasterChef and MasterChef Junior (on FOX), playing an integral role in mentoring and making home cooks’ dreams come true.
Christina has made headlines in top publications and television programs, including The Wall Street Journal, Late Night With Jimmy Fallon, Conan and The Today Show, has graced the covers of Adweek and Cherry Bombe and was named one of the most innovative women in food and drink By Food & Wine and Fortune magazine for her tremendous work ethic and creative ingenuity. Her unstoppable and free-spirited approach to life and inspiring achievements make her one of the most well-rounded and desirable chefs in the world.
About Anthony Rudolf
Anthony Rudolf has nearly 20 years of experience in the restaurant industry, including running operations for Chef Thomas Keller and Chef Jean-Georges Vongerichten in New York. After realizing his true mission was not to serve consumers, but to nurture and guide people in the industry along their path of living their dreams, Rudolf left the Thomas Keller Restaurant Group to found Journee, a community that empowers and educates restaurant professionals.
In addition to being the founder and CEO of Journee, Rudolf is the co-founder of The Welcome Conference: a first-of-its-kind hospitality conference that brings together leaders to inspire, share, and connect. He is currently an ambassador of The Culinary Institute of America and has spoken on the topic of hospitality at numerous professional institutions, including a speech on Chivalry at TEDxEast in 2011.
About Sandra Di Capua
Sandra Di Capua has had a lifelong passion for food and hospitality and has been working in the industry for the past ten years. 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 then moved to New York to join the dining room team at Eleven Madison Park. There, she began as a coat check and worked her way up through the ranks, eventually becoming the project manager. She worked on the purchase of Eleven Madison Park from Danny Meyer’s Union Square Hospitality Group, 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.
Currently she works on special projects at Journee. A graduate of Harvard College, she was born in Bogota, Colombia, grew up in Miami, FL, and currently resides in Manhattan.