Cereal dining

Kellogg’s recruited renowned chef and founder of the Momofuku Milk Bar Christina Tosi to add some artisanal twists to its most popular cereals.

Recipes include the Life in Color sundae, made from Froot Loops cereal, lime zest, marshmallows and passion fruit jam, while diners looking for a less saccharine start to the day can opt for The Chai Line, made using Crispix cereal, fresh peaches and chai tea powder. All of its cereals are served in a cereal bowl, with a container of freshly sourced milk on the side.

‘We’ll give guests a chance to experience cereal, something they have been connected to their whole lives, in a completely different way,’ says Anthony Rudolf, founder of Journee and a partner at Kellogg's NYC, who will operate the café.