PrintBest Affogati in New York: Coffee and Ice Cream, the Unbeatable Combination
Editor's note: Every afternoon we post a short Sugar Rush to end your day. Think of it as the dessert to your daily blog reading. —Zach
I'm an affogato freak, so I really appreciated Robin Raisfeld and Rob Patronite's affogato roundup in yesterday's New York Magazine. They are partial to the affogati served at Barbuto, P*ong, I Sodi, Fiamma, Otto, and Wakiya. The Otto version is pretty great, but I don't care how good the affogato might be at Wakiya—I'm still not going to plunk down my hard-earned money there.
Robin and Rob failed to mention one of my faves, whipped up at Esca by pastry chef Alicia Richards. A shot of espresso, a scoop of housemade caramel gelato, with some crunch-adding crocante (pralines made with nuts and caramel) as the pièce de résistance. It's a creamy jolt of heaven. 402 W 43rd Street, New York NY 10036 (on Ninth Avenue; map); 212-564-7272
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2 Comments:
These are all great spots, but what about Mercury Dime on 5th Street, between second and third ave? They use a custom blended espresso freshly roasted locally by Dallis coffee, and il laboratorio's Gelato. To my knowledge, no other place in the city even makes an affogatto with fresh espresso.
eli_s at 8:26PM on 08/06/08
Wow, I didn't know affogato is all the rage in the City. That's good to know since it's my dessert of choice, after a gut-busting meal. That hot/cold caffeine sensation - ahh, lovely.
Pintchow at 9:04PM on 08/07/08