Move over Chicago deep-dish and NYC pizza and make room for...Portuguese cone rolls? Leave it to the trendy Manhattanites to break-in this new food trend. After seeing the success of the pizza cone in Brazil, Portugal, and Italy, former Lisbon banker, Ingo Pinto decided to bring this venture to the ultimate grounds to test success: New York City. K! Pizzacone in Manhattan had it's grand opening this week and the verdict isn't out yet. How does it work? Well, here's the scoop: the cones are shipped in from a Connecticut bakery and are made to order. You've got your standard toppings to choose from like plain cheese and tomato, some not-so-standard ones like BBQ chicken and chili and even more nontraditional ingredients like scrambled egg and sweet toppings like chocolate and banana flambé make they're way onto the menu. Once you've settled on a topping, your cone is placed in the oven and it's ready to enjoy in five minutes flat.What's your take? Are pizza cones the new pizza evolution or just a glitzy trend that's destined for failure?
Photo Credit: Courtesy of Gothamist
