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.
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!
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!!
re: Josh Mittleman
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.
re: Mara G
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.
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
re: Mara G.
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.
"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
re: Josh Mittleman