268604 Mon Jul 05 20:31:47 -0700 1999 13 17 What's My Craving? 0 1415096 Howdy, I'm on the hunt for a good "gelato" place in New York (Manhattan or Brooklyn, pref). If you've got one without too many crazy-arse american flavorizations, I'd like it best. I've spent far too long trying to devise metaphors that explain the appeal of this darn stuff, so I'll bring some folks' tastebuds to the answer. Thanks, Mo. Mon Jul 05 20:31:47 -0700 1999 0 Mo Frechette 1 1415100 Alas, I've never had anything approaching good Italian gelato in NY. I have vivid memories of Vivoli in Florence, especially the zabigloni and the wild strawberry flavors. I vaguely recall Eric Asimov recommending someplace recently, but I can't remember the details. Tue Jul 06 12:04:01 -0700 1999 1415096 0 Josh Mittleman 2 1415110 I, too, have never had anything quite like glato in Italy - it may be the milk used there, or some process we americans can't quite replicate. Cones isn't bad, though their hazelnut leaves a bit to be desired. I know Ferrara has gelato, which might be okay, but I think it's impossible to get the real thing. You know what I would suggest? Try "Custard Beach," by the Winter Garden at the World Trade Center, and soon at Grand Central Station. It's the creamiest, smoothest ice cream I've ever had, and every day they have a new and often delicious flavor. Gingersnap and hazelnut are particularly wonderful. Wed Jul 07 16:29:38 -0700 1999 1415100 0 Mara G 3 1415114 Mmmm. Custard Beach. Don't know why their 8th St. store closed, but I'm glad they are still proliferating. As any self-respecting Western New Yorker will tell you, it's not ice cream. It's custard. Really good, but a different thing, richer than ice cream, made with more eggs. Interesting flavors are good, but to get a real sense of the quality of a, um, frozen dessert, you should always try the vanilla. Custard Beach's is killer. Thu Jul 08 08:12:31 -0700 1999 1415110 0 MU 4 1415115 Actually, this self-respecting native New Yorker knows that lots of things pass for ice cream, and that Custard Beach may use more egg yolks, but their product is significantly lower in fat than most commercial ice creams. And yes, the vanilla is unbelievable, as is their Creme Brulee, which elevates vanilla to a whole new plane. Thu Jul 08 09:59:45 -0700 1999 1415114 0 Mara G. 5 1415116 In NYC, all frozen, ice-cream-like substances may be described as ice cream, but in my native land, six hours to the west of here, this would remind one of a question you might hear in Georgia: "What kind of Coke would you like?" Actually, I have memories of standing in long, sweaty lines in front of Abbott's Frozen Custard and having similar conversations there. I can't remember how well their product compares to Custard Beach (probably unfavorably), but at the time it was ambrosia. Thu Jul 08 11:15:01 -0700 1999 1415115 0 MU 6 1415132 MU writes: "In NYC, all frozen, ice-cream-like substances may be described as ice cream..." In fact, this sets my teeth on edge; people will describe a Popsicle as "ice cream" because they're too lazy to come up with the correct term. Face it: the general public is *stoopid*; I gave a kid some strawberries once and he goes, "Thanks for the cherries." (Does this belong in "Not About Food"?) (I also must acknowledge that being ignorant is different than being plain old stupid; as Frank Zappa once said: "Stupidity has a certain charm - ignorance does not.") Sun Jul 11 19:25:42 -0700 1999 1415116 0 Frank Language 2 1415141 Vivoli is beyond description. Best flavor without a doubt is Riso! Thu Jul 15 13:02:28 -0700 1999 1415100 0 Dan 3 1416623 My wife agrees. I like the choc chip better. Vivolis is truly world famous. BTW, do try Cones on bleeker. No riso, though. Good whiskey choc chip Thu Aug 10 03:15:20 -0700 2000 1415141 0 Jim 1 1415101 Didn't see the Asimov article, and I've never had gelato in Italy, but a place called Scoops, on Bleecker near 7th Ave, right down the block from Faicco's, doesn't suck. Tue Jul 06 12:22:13 -0700 1999 1415096 0 MU 2 1415105 Oops. Just saw the lemon ice posting in Best... The place is called Cones, not Scoops. Haven't been there for a while. Wed Jul 07 08:01:18 -0700 1999 1415101 0 MU 2 1415168 Sorry but who ever posted Scoops as an ice cream place is not correct. Scoops sells clothing. You must be referring to CONES, which is at 272 Bleecker Street right off of Seventh Avenue going East. I think their gelato is great!!! It doesn't taste like plastic!! Anna, their fruit sorbets are absolutely delicious!! Give it a try. You won't be disappointed!! Fri Jul 23 19:58:16 -0700 1999 1415101 0 Anna 3 1415169 Read up this thread a little, Anna -- I caught the mistake myself. But thanks for the clarification anyway. Fri Jul 23 22:03:58 -0700 1999 1415168 0 MU 1 1415255 I recommend Bertolotti's in Cliffside Park, NJ. Not only does it have the best gelato (a few "American" flavors, but my favorite is the hazelnut) but pretty excellent pastries, too. The location in Cliffside Park is a cute little dessert shop/parlor with table or counter service. They also supply many restaurants (in NJ & NYC) with their gelato from their "factory". I just called them (201-941-9298): it is also available in pints at Fairway Market in Fort Lee, and in NYC at Perogina, Balducci, Citerella, Georgio Armani Cafe, and the Vinegar Factory (I suppose it is served at the shops and in pints at the fancy grocery stores). I hope all this diversification doesn't ruin the original shop! Wed Aug 25 16:59:50 -0700 1999 1415096 0 Rachel Perlow