ntensely ripe banana gelato comes streaked with dark chocolate shards. The broken chocolate bits melt first, chased by the cool of banana. Best in a waffle cone.
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I might be rushing things a bit, but the cool fall weather has me envisioning apple cider, and then winter... which brings with it all things minty. Hello,
Peppermint Chip Gelato at Otto!
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In a city already teeming with chilly treats—both homegrown and from abroad—you might wonder if we really need a new interloper. Maybe we do.
Amorino, a Parisian import that opened in early June, is the latest gelato chain to make an appearance in NYC. It strikes a balance between the purist seriousness of
Grom and
Timi's unabashed kookiness (don't forget those sundaes with faces).
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Here's the panna cotta, one of their richer and heavier flavors, and perfectly smooth. It's lightly swirled with a somewhat nutty caramel turning the gelato a beautiful pale, off-white shade.
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Just the other week we had
foie gras for dessert, and this week—white asparagus? Oh yes.
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The
Dulce de Leche Crepe ($6.75) features smoky sweet caramel brushed over the crepe, which is then folded into quarters and finished with an extra drizzle of caramel and dusting of cinnamon and powdered sugar. It comes with Ciao Bella's vanilla gelato, but I prefer substituting it with their matcha gelato; the slight bitterness from matcha tempers the sweet caramel, a lovely pairing my books.
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[Photo: Kathy YL Chan] With the opening of Love Gelato on 7th Avenue in the West Village we now officially have four gelato shops within a five-minutes of each other. Overkill? Surely not. The more the merrier! Love Gelato...
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Banana gelato meets crushed animal crackers—why hasn't anyone thought of this before! The
bananimal is just one of the few gelato choices ($3.50 a scoop) at the recently opened
Stellina, and it might be my favorite.
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Pick a scoop with mainly huckleberry and you'll find it slightly tart with a balanced sweetness.
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We've got a number of favorite gelato and ice cream spots around town, each doing some things very, very well. But when it comes down to it, who makes the best in New York?
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