ÓOL, New York’s First Cacao Café, Opens in Soho

ÓOL (pronounced “awl”), New York’s first cacao café, recently opened in the city’s SoHo neighborhood. A modern-day taller de cacao, or cacao atelier, ÓOL presents a thoughtful and contemporary experience rooted in cacao’s Mesoamerican origins.

© Jovanie Demetrie

Inspired by her upbringing in Mexico City, ÓOL founder Ilana Gutierrez reintroduces cacao as a healthful, energizing beverage. ÓOL derives from a Mayan word representing heart, mind, soul and inner being.

Gutierrez grew up keenly conscious of the impact of migration, culture and ritual, and inspired by ancient Mesoamerican traditions. She developed her vision for ÓOL while pursuing a master’s in Wine and Beverage Management at the Culinary Institute of America. Through her research and consultation with organizations like Institute for Cacao and Chocolate Research, Gutierrez explored cacao’s Indigenous origins and its role in social and culinary traditions. Cacao, once consumed as a ceremonial drink, has become associated today with simply confectionery. ÓOL was thus created, reintroducing cacao in its original, complex form as a beverage with depth, history and wellness benefits.

© Jovanie Demetrie

Guests personalize their beverage at the Cacao Bar, selecting the origin of ethically sourced cacao; the drink base; and spice-infused syrups, made using only sugar and ethically sourced spices such as chile, cardamom and ginger. Each drink is blended to order. The bilevel space includes a main seating area and a lower-level studio dedicated to tastings, workshops and gatherings.

The beverage menu features three single-origin cacao ranging from 70–90 percent cacao, sourced from purveyors committed to ethical production and quality. The three varieties include Ecuadorian (70 percent pure cacao) with notes of cocoa, almonds and brioche; Colombian (87 percent) a more robust expression, with flavor notes of guava, walnut and rose; and Belizean (90 percent), bold and complex with hints of yuzu, apricot and caramel. Base options include water, milk or oat milk. ÓOL also offers cold preparations, including a Cacao Coconut Cold Brew made with cacao nibs.

© Jovanie Demetrie

Breads Bakery partners with ÓOL, on a custom menu including a Cacao Swirl, a laminated pastry infused with cacao from ÓOL; a Cacao Chip Cookie; and a Cacao Croissant, made with the fruit from the cacao pod.

ÓOL also offers ceramics crafted by Mexico City-based brand, Naidich; cacao kits including a 12-ounce bag of cacao, ceramic mug and travel frother; and an exclusive candle created in partnership with KLEIO, available both in store and online.

ÓOL will be open 8 a.m.–6 p.m., Tuesday through Sunday, eventually extending to seven days a week.