If your dream involves a giant bucket of cookie dough and a spoon, Dō, opening this week in New York City, is about to make your fantasy a reality. Kristen Tomlan, the founder of the restaurant, created a dough that follows the FDA recommendation (do not eat raw flour or eggs), and she is putting it in everything.
The secret is using heat-treated flour and pasteurized eggs to create flavors like chocolate chip, sugar cookie, and oatmeal M&M.
Although you can currently order the spoon-ready dough online, the Greenwich Village storefront is going to kick it up a notch. Think: raw cookie dough ice cream sandwiches, waffle cones filled with scoops of raw dough, and cookie dough-topped ice cream sundaes.
All this dough with none of the salmonella fear is more than just exciting — it's downright dangerous for anyone who thinks they can resist visiting the new store.