Food

Junk Bonds

Elevated Junk Food. Help Yourself.

Cool Ranch Doritos. Pop-Tarts. McGriddles. Turns out, you’re not the only one with a soft spot for this stuff. Respectable chefs love it, too. Only they have magical abilities to make it much, much better. And by “better,” we mean... no, yeah, we mean “better.”

COOL RANCH CHIPS AT INK.

Doritos from a Top Chef

You Require: Cool Ranch Doritos.
You’ll Receive: Michael Voltaggio’s housemade corn chips seasoned with his own “cool ranch” blend and served alongside corn porridge for dipping. So your fingertips still get authentically sullied by cool, ranchy dust.

CANDY BAR AT SUPERBA FOOD + BREAD

Snickers, Refined

You Require: A Snickers bar.
You’ll Receive: A Snickers-inspired chocolate bar with notably superior textural engineering. It starts with layers of Valrhona brownie, caramel and chocolate mousse—then gets topped with candied Marcona almonds, Maldon sea salt, dark chocolate glaze and pralines. All due respect to nougat.

CHOCOLATE POP ROCKS AT THE BAZAAR

Molecular Gastronomy, Meet Candy

You Require: Pop Rocks.
You’ll Receive: A bowl full of housemade Pop Rocks that snap and crackle just like the ones you remember. Only these are covered in dark chocolate. And made by someone who has presumably met José Andrés at one point or another.

DEEP-FRIED POP-TARTS AT BEER BELLY

Breakfast for Dessert: Sure, Why Not

You Require: Pop-Tarts.
You’ll Receive: Actual store-bought strawberry or s’mores Pop-Tarts. Only these have been grandly transformed into an elevated dessert by the powers of deep-frying them in waffle batter, then serving them with ice cream. Works every time.

EGG HUCK MUFFIN AT HUCKLEBERRY

Like a McBreakfast from Zoe Nathan

You Require: McGriddles.
You’ll Receive: A breakfast sandwich inspired by the Golden Arches’ most damnable creation. Scrambled eggs pressed between two maple-bacon biscuits with slices of thick-cut bacon. It’s only available off-menu. Maple-bacon biscuits like keeping a low profile.