Orange may be the new black for a hit Netflix show, but it’s also the new restaurant for internationally-adored puffed cornmeal brand Cheetos.
In partnership with celebrity chef Anne Burrell, the New York City pop-up, appropriately named The Spotted Cheetah, will be operating from August 15-17 with a completely Cheetos-inspired menu. Snack-hungry guests can book their reservation through OpenTable for an experience that is guaranteed to be “cheesy, crunchy” and “downright delicious.” Or one that obviously satisfies a severe case of munchies.
“As a long-time Cheetos fan, I’m thrilled to join forces with a snack brand that is truly an iconic American staple,” said Burrell in a statement. “I had so much fun curating this specially crafted, one-of-a-kind menu for the first Cheetos restaurant I can’t wait to see guests’ reactions!”
While the idea of cheddary Cheetos in everyday food may sound off-putting, the list of creatively-concocted appetizers, entrees, and desserts is actually quite tasty. From Cheetos-crusted fried pickles to Flamin’ Hot and White Cheddar Mac n’ Cheetos, there isn’t a single dish that comes across as utterly repulsive. In fact, we kind of want to try them all (including the Cheetos Sweetos Crusted Cheesecake for dessert).
Cheetos
With a rise in Cheetos cuisine, from sushi and bagels to pizza and mozzarella sticks, the dangerously cheesy event, spearheaded by Chester Cheetah himself, comes as no surprise.
“Once again, our fans have inspired us with their creativity and playfulness. We’ve seen their love for Cheetos exhibited through innovative dishes, desserts and beverages, which motivated us to create a restaurant that would bring a full Cheetos culinary experience to life,” said Ryan Matiyow, senior director of marketing, Frito-Lay. “The Spotted Cheetah is a fun and delicious way for Cheetos to celebrate a variety of favorite flavors in an upscale and playful culinary setting that will wow our guests.”
Consider us wowed and excited. We’re just having a hard time picking our favorite orange shirt.
from Food News – Chowhound http://ift.tt/2viICvD
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