An Entire Restaurant Dedicated to Nutella Is About to Open in Chicago
By Rachel Jacoby Zoldan. Photos courtesy of Ferrero and Nutella.
Nutella is one of those things you can't hate, although we've debated it. Although many enjoy it straight out of the jar, Nutella is really at its best when it's incorporated into snacks and meals—especially these Nutella-brown-butter rice krispie treats. Now, the company behind Nutella, Ferrero (yes, of those Ferrero Rocher candies) is opening a Nutella Café in Chicago at the end of the month.
On May 31, at 10:00 a.m., the Nutella Café will open its doors in Chicago, a city we love to eat in. The cafe will be a grab-and-go coffee spot, and it will also offer a full menu of both savory and sweet treats—all of which, you guessed it, will feature Nutella to some degree.
Dishes will range from the more traditional, like fruit-and-Nutella fondue, to unique sweets, such as the Liege Waffle (above), made from brioche and caramelized sugar, topped with pearl sugar—which looks almost too pretty to eat. Other menu items include flaky Nutella-stuffed croissants and an apple crostata drizzled with the chocolate spread and a handful of fresh hazelnuts. The café will also be offering non-Nutella eats, including a bacon and cheese strata with leeks and a ham-and-cheese panini with a broken egg yolk inside. Could you add Nutella to those, too? There's only one way to find out.
This isn't the first ingredient-centric café to open—in fact, the trend has been blowing up recently. For one, New York City's Eataly has its own Nutella bar, but there's also a new bakery dedicated to raw cookie dough, and let's not even go there with the avocado bar. Let's call it Highly Specific Dining.
Oh, and bonus for those in Chicago with big Nutella plans: if you're one of the first 400 people on site for the café's opening, special "surprises" are being offered (while supplies last). Check out photos of the dishes, below. If you're not going to make it to Chi-town anytime soon, though, just make our version of Nutella instead.
This story originally appeared on Bon Appetit.
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