We visited the all-avocado bar in NYC that the internet has been freaking out over — and it lived up to the hype

Francesco opened Avocaderia in April of 2017 with his cousin, chef Alberto Gramini, and his friend, Alessandro Biggi.

Francesco's brother, Filippo, a former journalist, has since joined the team. He says the bar was packed on opening day, and that the success has continued ever since.

Avocaderia is part of a food hall in Industry City, a large warehouse that offers space for events and businesses in Brooklyn's Sunset Park neighborhood.

Gramini, the chef behind the bar's menu, originally studied to be an architect.

The menu boasts plenty of variety — everything from salads to toast to smoothies — but they all have one thing in common: avocado.

It's a simple concept that's easily communicated, which is what Filippo attributes the bar's success to.

He says Avocaderia goes through anywhere from 200 to 250 avocados per day, all of which they have shipped from Michoacán, a city in Mexico's "Avocado Belt."

The bar's bestseller is the avoburger. Filippo refers to it as "the ultimate dish for the pure avocado fan."

Made with smoked salmon, herb yogurt, watermelon radish, and arugula, the burger is the only menu item to include a whole avocado.

Another favorite is the "let it beet" toast.

The toast combines beet hummus, watermelon radish, and, of course, sliced avocado for a highly-Instagrammable dish.

Despite its photogenic appeal, Filippo maintains that avocado has far more staying power than other food trends.

"There is this wrong perception that avocado is this hip fashion... But there are countries like Mexico where people have been eating avocado almost every day for decades," Filippo said.

Plus, he says the fruit is a product that's flexible, allowing for plenty of creativity.

"It [avocado] gives you a plethora of opportunities. You can have it every season. You can have it in warm dishes, in cold dishes, salads, smoothies," Filippo said.

He adds that it's a healthy alternative for those who enjoy rich, creamy tastes. For example, all of Avocaderia's smoothies are vegan, but thanks to the avocado, they taste creamy instead of watered-down.

However, working with avocado has its challenges, Filippo says. The fruit takes three to five days to ripen, and then it must be served fresh and eaten right away.

"We want to prepare fresh food, but in a way we're also forced to prepare fresh food, so it's a choice we're happy to make, but a choice we have to make," Filippo said.

The team hopes to expand the concept into Manhattan soon, depending on when they find a suitable location.