With the New Year just a month out, it’s time to start channeling our main character energy. Lucky for us, and the iconic dining establishment seen in Breakfast at Tiffany’s, Schrafft’s, is returning to NYC to help. For three Sundays in December (December 3, 10, and 17), Schrafft’s will have reopen as a food kiosk on Fifth Avenue called “Schrafft’s Fifth Avenue.”
Embody Holly Golightly (played by the adored Audrey Hepburn) and relive the famous opening scene of the 1960’s film. Sure we may not be able to afford the pearls to match, but a danish and coffee should suffice!
The pop-up will be located on Fifth Avenue between 56th and 57th Streets. It will offer delicious pastries and beverages inspired by the Schrafft’s original recipes. And yes, it will come in the exact same packaging Hepburn was photographed holding more than 60 years ago.
“The modern woman got her start in New York City, and it all began on Fifth Avenue while eating Schrafft’s,” said Marie Boster, President of the Fifth Avenue Association. “Generations of New Yorkers grew up enjoying Schrafft’s, and we’re excited to bring this nostalgic brand to The Gift of Fifth Open Streets. Now we all can enjoy our own Breakfast at Tiffany’s moment, which hasn’t been possible for the last 40 years.”
Confectioner William F. Schrafft initially opened the eatery in Boston in 1861 before it came to NYC in 1911. Schrafft’s broke history by becoming the first restaurant to serve women without a male escort. It was also the first eatery to serve women alcoholic beverages and hire them as executives.
Famous icons and celebrities in addition to Audrey Hepburn herself were known to frequent Schrafft’s, such as Andy Warhol, Marilyn Monroe, Frank Sinatra, The Kennedys, and Grace Kelly.
“We are so pleased to have the opportunity to permit so many people to recreate that famous opening scene in the movie with all the panache, or nearly so, of Audrey Hepburn,” said James Byrne, President of Schraffts. “Historical accuracy meant we went back to our archives to recreate the packaging but also the ingredients of the food and 1960s robustness of the coffee.”