New Kellogg’s Cafe in NYC Serves “Elevated” Breakfast Cereal

[brooklynite]

Boarding Area:

Similar to the Pop Tarts pop-up store, Kellogg’s has launched a cereal cafe in New York City as a marketing move.

They will be serving “elevated” breakfast cereal, such as “Frosted Flakes with pistachios, lemon zest, and fresh thyme.”

It will be opening this Monday, July 4th, in the Time Square area.

According to the New York Daily News, the cereal bowls will be $7.50 each–but don’t worry, that includes the milk. (I need a sarcasm font).

[Silver_Witch]

1. It must be nice to be rich!

Weird!

[yeoman6987]

4. Lol. My breakfast at Denny's costs more then that and I am far from rich.

[bdwker]

8. It always amazes me..

that people will buy overpriced meals and claim their not rich.

[Yavin4]

9. It's NYC. People here overpay for everything. n/t

[bettyellen]

25. You're in NYCtoo? We are planning a meetup in Septemeber!

[6chars]

33. you could elevate your own cereals

use generic cereal too. that would be almost as nice as the rich person's 7.50 bowl.

[eShirl]

2. I thought "elevated" and "lifted" were slang for marijuanically medicated.

Send it back to the kitchen!

[bettyellen]

26. Lifted is- elevated means made more upscale/ higher quality or style.

[Just reading posts]

3. If they can get people to buy it, more power to them.

I'll pass on it myself, mind you. When I visit NYC my breakfast goal is to score bagels with lox and sable.

Which, sadly, costs a lot more than $7.50.

[Warpy]

5. Gourmet cold cereal shops are in London and managing to stay open

If you're in your early 20s, working for a brokerage and getting paid ten times what you're worth, I guess gourmet cornflakes with expensive tchotchkes added seems much better than pouring them out of the box in your small kitchenette and eating them while standing over the sink but holy crap, some people are high maintenance.

[smirkymonkey]

12. Yes, but the Cereal Killer cafe in Shoreditch was vandalized in

anti-gentrification protests. Regular people are tired of the "yuppification" of every part of their living space.

https://www.theguardian.com/uk-news/2015/sep/27/shoreditch-cereal-cafe-targeted-by-anti-gentrification-protesters

"The protest was advertised on Facebook as the third Fuck Parade, and was apparently organised by the anarchist group Class War. The event page stated: “Our communities are being ripped apart – by Russian oligarchs, Saudi sheiks, Israeli scumbag property developers, Texan oil-money twats and our own home-grown Eton toffs. Local authorities are coining it in, in a short-sighted race for cash by ‘regenerating’ social housing.


“We don’t want luxury flats that no one can afford, we want genuinely affordable housing. We don’t want pop-up gin bars or brioche buns, we want community.” The Fuck Parade organisers had not responded to requests for comment at the time of publication.

Esther Planas Balduz, 55, an artist who attended the protest after hearing about it on Facebook, said she supported the cause because she was evicted from her home of seven years when her rent doubled last year.

“I’ve lived in Shoreditch for 17 years and it’s appalling what’s been going on. Its our fault, artists like me go to these kind of areas, then the architects follow, the developers, the hipsters etc,” Balduz said. “The problem is social cleansing. There are no protections for us. The law does not protect us, only the greedy landowners.”

[Warpy]

13. Same damn shuffle I did in Boston

with neighborhoods being "discovered" and yuppies playing "urban pioneer" kicking marginal workers out of rooming houses that were shitty but a roof over their heads and turning the places into mansions for 2 yuppies and one rug rat. Stores had "DIE YUPPIE SCUM" T-shirts in the windows and everybody but the yuppies understood why. I barely recognized most of the city by the time I left.

The cold cereal gourmet restaurant was attacked because it was one of the sillier businesses in the area. I feel a bit sorry for the owners and workers there, trendy yuppies will buy anything that makes them feel hip and now and cutting edge, I had to agree it was an appealing target for people who are sick of being priced out of having roofs over their heads. Been there.

It didn't help that London is being turned into Vancouver, UK, by foreign "investors" driving up the price of all housing by spending top dollar for working class housing to "modernize" into potential bolt holes.

The world is cruising for another real estate crash, probably following some massive disruption of the derivatives casino.

[Aerows]

30. Make some grits and get it over with.

They can cook while you are getting dressed for the day. Very simple. Make iced tea for the day, boil your grits while you are getting groomed for the day, and bam, you are out of the door ready for the day.

[Warpy]

53. yeah, you'd think so

especially since grits now come in a handy dandy envelope, just add water and shove into the nuker, breakfast in 5 minutes. Ditto for oatmeal and it comes flavored with artificial stuff. It's cheap but embarrassingly non trendy, so the pretentious cold cereal shops will likely thrive in yuppified cities.

[Aerows]

58. I get them in the tall cardboard can

and make them like normal. Boil on the stove while getting ready. I guess you are right, they are embarrassingly non trendy, but I eat them anyway.

[Initech]

6. Is Jerry Seinfeld going to be a frequent customer?

[Renew Deal]

7. Years ago Charmin opened a bunch of toilets in Times Square

They were satisfactory

[closeupready]

16. I remember that! lol, even used the facilities as suggested.

[Renew Deal]

18. Me too

Had to try it once.

[haele]

10. Sounds nice, sort of like an upscale dessert bar or cafe. Very New York.

$6.50 - $7.50 for a cup and an half serving of "specialty cereal" with choice of "milks" and possibly fruit? The ever-popular Food Truck charges about the same for a specialty sandwich or a dish of 4 wings with sauce - without the chips and drink.

This is a "foody" experience (like happy hour at a Sushi bar), not a "every-day Coffee and Danish on the way to work" sort of experience. While I might not go and eat there (prefer to make my own specialty cereal, if it comes to that), if there's a market for that sort of thing, I'd not sneer at those who go.

Personally, I think Rice Chex, chopped pistachios, lemon zest, a dash of fresh peppercorn, and fresh thyme or summer savory would be really nice in a little bit of real half-and-half, or almond or coconut milk for the lactose-concerned.

Haele

[Aerows]

23. Or you could eat grits

with tabasco and cheese at home and save 7 bucks while fueling yourself with something delicious.

[Scootaloo]

45. My dad had the grossest grits

We're all from Mobile, so grits were a staple for breakfast. Herbed, or cheesed, sometimes even sweet. But my dad... ugh, boy. He liked his grits with soft-boiled eggs halved into it, and flaked ground mullet.

[Aerows]

48. Oh my god

... ick.

I actually lived in Mobile for a brief time as a child.

People make some scary, scary things that include eggs down here. Thanksgiving with the throw-up gray, giblet, egg gravy still gives me nightmares. "Don't you want a little of it?"

Hell no, I don't want to even see it, much less eat that godforsaken concoction of misery.

[Scootaloo]

51. It was the FISH that got me

I don't know if it's the way he cooked it or what, but ground mullet was some of hte most vile-smelling fish I've ever encountered.

[Aerows]

61. That sounds

absolutely frightening. Fish in grits is a non-starter. UGH!

Taste bud destruction to use ground mullet ... No. Actually, not just no, hell no.

[pinboy3niner]

63. I didn't even know grinding it was a thing

[Aerows]

64. If there is something frightening to eat

it has probably been consumed in the South. I'm fairly certain that I have eaten far more critters than normal, and most of them were quite good.

[Scootaloo]

66. No, no, that's what the fish is called.

More accurately known as southern kingfish. It's a distinctly different critter from an actual mullet, which is actually really tasty.

Also, where'd you find my eighth grade picture?!

[haele]

55. Hey, never said I'd go for it.

As I said, places like that - and I include the PB&J sandwich cafes and Starbucks in this category - they're basically a happy hour treat yourself or get together place.
You don't go to a cereal cafe for breakfast, you go there for the event.

On edit - I can't eat grits - or pop-corn or corn muffins anymore.
My endocrine system just doesn't get along with corn now that I've gone past 50. Now a good oatmeal or malted farina with fruit, honey and cream - I'm all in on those. Along with my home made hashbrowns with everything.

Haele
(edited for redundant word)

[Aerows]

62. They have peanut butter and jelly

sandwich cafes?

That's a thing?

[haele]

67. Yes they do...

http://www.welikela.com/im-so-peanut-butter-and-jelly/
That's the one in LA.
I heard there was one in NYC back in 2013 or so. Oh, found out it closed last year.
Here's one still open in Pittsburg...
http://www.pbjpgh.com/ "Peanut Butter Jelly Time".
And there's a couple food trucks:
www.monsterpbj.com/ in Houston
www.heypbandj.com/ in Denver
www.pbjsgrilled.com/ in Portland
pbandu.com/ in Pittsburg

Lots of places that specialize in PB&J.

Haele

[procon]

11. Breakfast, lunch, dinner, snacks... I've always loved cold cereals.

Don't think I would want to pay for it at a restaurant which is usually a special occasion meal. At home when I'm too tired to cook, don't feel well, too busy... its quick and easy to munch a bowl of crunchy cereal. I "elevate" ordinary breakfast cereal with fresh fruits, toasted coconut, and chopped nuts, or flavor the milk with vanilla, chocolate or caramel syrup. I like certain cereals crushed and sprinkled on ice cream, or mixed in yogurt. Not a meal in itself, crushed cornflakes makes the best coating for super crispy fried chicken or fish.

[pinboy3niner]

15. CORN FLAKE FRIED CHICKEN?

Here we go again...

[kentauros]

19. Plain or frosted?

[procon]

20. Absolutely, and it holds up much better than panko.

You're maybe thinking globs of whole cornflakes? Crushed and seasoned, they work just like any other crumb coating mixture, just a lot more crispier and crunchier. Lots of popular chefs have online recipes, but I just dip pieces of either chicken or fish in a zippy buttermilk batter and then roll in seasoned cornflake crumbs before deep frying. We like the crispiness, but if you don't, just stick with the plain jane floured version, it's all good.

[Aerows]

24. Oh my God

OBSCENE.

Yankee fried chicken.

[procon]

38. LOL - my Alabamy granny would clobber you with her biggest cast iron skillet for that! nt

[Aerows]

46. She'd best get up early in the morning

My cast iron skillet is just as scary. It's been in the family for decades.

[bravenak]

28. I like to mix my cornflakes with BBQ potato chips to make my fried chicken

Delicious

[procon]

43. Oooh... now that sounds interesting.

I've never found a really zippy, spicy flavored BBQ chip that I like. They're either too mild, or don't have enough tasty seasonings, or they just skip the flavor and go straight to hot. Maybe add more dry seasonings to the crumbs?

[bravenak]

60. I like to use the ruffles and try to get the little crumbs into my mix first

I bet they have a nice, dry, bbq rub for ribs or chicken that would work

[procon]

65. I think you're on to something... a good BBQ rub might work. nt

[pinboy3niner]

31. I'm thinking of the DU Chicken Wars, which led Skinner to ban chicken threads

It all started with corn flakes...

But personally, I use panko mixed with flour, white cornmeal, and crushed Keebler Club crackers.

[Aerows]

35. Oh good lord, that's nearly as bad

Flour, buttermilk and an egg wash. That is actual fried chicken.

The rest of it is just pretending to be fried chicken. Crushed up anything shouldn't go anywhere near chicken that is being fried.

If you want to get ritzy, use seltzer water and make tempura. It's great for vegetables. Notice I didn't say it was good for chicken.

[pinboy3niner]

39. Fried chicken snobbery is a terrible thing

I think there's a 12-step program for that. We shall expect to hear from you when they get to the Making Amends part.

[Aerows]

44. Cher, I'm from the South

There are some things that we do better than anybody on the planet down here. My red beans and rice are epic, I know it, and everybody that has ever eaten them knows it. Fried chicken, yes, we learned from grandmother at knee high.

Well, black eyed peas I don't care for, but I still can cook them. Don't get me started on potlikker and cabbage. It's an art form.

[Scootaloo]

49. Cabbage? I think you mean collards, friend.

Collards with fried catfish, jalepeno cornbread, and a beer. YASS PLEEZ

[pinboy3niner]

50. Even across the South, recipes vary

I always thought cornmeal was the standard, because that's what all my southern friends used.

I did take a gourmet cooking class from a Cajun, but that was all about seafood (he was a NOLA shrimper who owned a seafood market in Northern Virginia for a time).

For fried chicken, there's even a Maryland version that's drizzled with bacon drippings and baked, and it's pretty good.

Hopping John recipes for black-eyed peas are usually too bland and need your own creative additions to be really good. More onion and garlic and cayenne, for starters.

[Aerows]

57. Never short on onion, garlic and tabasco.

There is a reason why "variety" is the spice of life - without spice, it isn't nearly lively enough

[Scootaloo]

47. I make two kinds of fried chicken

The first is "naked" - You take your chicken, get it dry, salt and pepper it nicely, then throw it in the skillet skin-side down until the skin is crispy. Turn 'em, and tuck the skillet into a 425 degree oven for ~20 minutes. The skin comes out crisp and light, it's very nice

The second is korean fried chicken (works best with wing sections) - wash your chicken thoroughly, let it drain dry, then toss it in a bowl with salt, pepper, fine-chopped / pulverized ginger and garlic. Roll each section of the chicken in corn starch until fully coated. You deep-fry them until golden, let them drain and rest.. then deep-fry them again. This drives the last bit of moisture out of the skin, makes it crunchy forever, while leaving the meat tender and juicy.

I recently found a recipe from the 1700's I want to use - it calls for marinating the chicken with spring onions, lemon zest, and dilute malt vinegar for a while, then using a white wine, flour, and salt batter for a coating before frying... garnished with fried parsley.

My mom always did the floured fried chicken, but I'm not a fan of gooey flour pockets dotting the nooks and crevasses of my chicken.

[Aerows]

54. OOOHHH! Malt vinegar is a great marinade for chicken

I've never thought of coating chicken with corn starch. That sounds rather amazing. I'm going to have to try that, Scoot. Thanks for the idea .

My chicken has no gooey flour pockets - it's a point of pride to make sure it's crispy (all you have to do is tend to it well and make sure your mix isn't loaded with flour pockets/lumps)

[Scootaloo]

56. Well, in all fairness to my mother, she had a lot on her palte so to speak

Perfect fried chicken was probably too much to ask for in the circumstances. She prefers mine to her own though, so, hey, point for me

Here's the full korean recipe. It's delicious, and Maangchi is adorable

[R.A. Ganoush]

68. What about malt liquor?

Can I use that instead?

[Aerows]

69. Uh, I guess

Do what you wish. It's your kitchen.

[pinboy3niner]

71. But it's so good to have while you're cooking!

Or wine.

[Aerows]

22. Oh GOD *please*

let's not go there with Yankee fried chicken.

[bettyellen]

27. Agree, but.....Cornflake crumbs make a great pie crust though!

Mixed with butter and a bit of sugar- better than graham cracker crust any day!

[Aerows]

34. Now see, here we agree

They do make a GREAT crust with sugar and butter! I love making a cheese cake with cornflake crust!

Yum, yum, yum. Damn you, Bettyellen, I'm going to have to make a cheese cake when I get home tonight

[bettyellen]

36. I HATE cheesecake though. Cannot abide it! So I guess...

Last edited Wed Jun 29, 2016, 05:21 PM - Edit history (1)

It's war!?!?!

[Aerows]

37. Aw :(

I also make killer chocolate/peanut butter pie . I'm not big on sweets but when I do, I go big! I can demolish a chocolate/peanut butter pie (with the requisite cornflake crust) after a delicious meal .

I might have dessert 2 or 3 times a year. I'm way more into meat and vegetables.

[bettyellen]

41. Chocolate peanut butter? Oh yeah!

[Aerows]

42. It's fantastic :)

There is never any left when I bring it to a gathering . I'm waiting for the day when the dish it came in gets eaten, too !

[bettyellen]

72. Damn I need the recipe.

[kentauros]

14. "Elevate me!"

[closeupready]

17. Too carby for my diet, grains processed with chemicals and preservatives ...

You won't catch me there, not even once, but if it's your thing, go for it.

[Aerows]

21. What the hell!?

Grits taste just fine in the morning and they are pennies to make. Throw in some cheese and tabasco sauce, and they are just as good as a dinner side plate.

Or just by themselves, really.

[melman]

29. Depressing

NYC is dead.

[Just reading posts]

32. There's been pricey food in NYC al long as I've been visiting it.

If they can make money at this, why not?

[romanic]

40. Elevated or not

I will never like cold cereal, bleh.

[no_hypocrisy]

52. Expensive gourmet GM cereal with hormone-ridden milk.

Yummy!

[Bonx]

70. I prefer clumps of weeds and leaves from the back yard for breakfast.

All natural too.

[sylvanus]

59. Well, when grown ass people

pay big money for cereal, I presume that they are
or have recently been, "elevated". (i.e. Stoned)

[whistler162]

73. Snap and Crackle will be your waiters

and Pop will be your Sommelier. He will likely recommend the June 2016 Jersey whole milk, good body and a slight grassy after taste.