New York City is home to some of the country’s most exclusive tables, and the crowded city is known for its wait times. (A former seating host myself, I once told customers to wait four hours for a brunch table.) But it seems like one of downtown’s toughest reservations to clinch doesn’t come replete with table cloths and charcuterie, but cheese, cheese dust, and Cheetos, lots of them.
Manned by Food Network chef Anne Burrell, The Spotted Cheetah is the dangerously cheesy pop-up restaurant drawing big crowds and an even bigger waitlist. The temporary eatery—open only from August 15-17—is located in Tribeca, and boasts a menu heavy on the childhood snack. Think meatballs blended with Cheetos to make even the toughest nonna shudder, or chicken tacos with Cheetos of the Flamin’ Hot variety as garnish. Burrell, however, doesn’t stop there: Finish your meal with Sweetos-loaded desserts. Doubters of the snack’s versatility, doubt no more.
If you are unable to reserve a seat (which, if you haven’t already, forget about it), fret not. Burrell has graced the Cheetos-loving masses with an online cookbook, a downloadable tome for the modern Cheetophile. It’s free and full of recipes right from the kitchen of The Spotted Cheetah itself.
In the meantime, lose yourself in some of our favorite cheesy recipes (neon orange dust not required).
How would you repurpose Cheetos in a meal? Let us know in the comments!
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.
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