NYC's 1st Cacao Café Opens In SoHo: See Inside

NEW YORK CITY — ÓOL, pronounced “awl,” has opened in SoHo introducing what it describes as New York’s first cacao café.

The concept is inspired by the traditional Mesoamerican "taller de cacao", or cacao atelier, and draws on founder Ilana Gutierrez’s upbringing in Mexico City.

The café, located at 178 Spring Street, aims to reintroduce cacao as a beverage rather than simply a confectionery ingredient.

Guests can customize drinks at the Cacao Bar by choosing from three ethically sourced single-origin cacaos from Ecuador, Colombia and Belize, along with water, milk or oat milk and spice-infused syrups featuring ingredients such as chile, cardamom and ginger.

ÓOL also serves cold cacao drinks, including a Cacao Coconut Cold Brew, along with pastries created exclusively for the café by Breads Bakery. Offerings include a cacao swirl, cacao chip cookie and cacao croissant made with cacao fruit.

Designed by Mexico City-based Jorge Campos Estudio, the bi-level space features a sculptural stone Cacao Bar, natural wood, leather seating and pieces from Mexican artisans.

A lower-level studio, scheduled to open in the coming weeks, will host cacao tastings, workshops and gatherings focused on the ingredient’s cultural and culinary history.

Founded by Gutierrez in partnership with Silver Street Hospitality, ÓOL also sells Mexican ceramics, cacao preparation kits and an exclusive candle created with KLEIO.

ÓOL is currently open Tuesday through Sunday from 8 a.m. to 6 p.m., with plans to expand to seven-day operations in the coming months.