389385 Sat Apr 07 15:04:37 -0700 2007 8 9 New Orleans 0 2459589 I just tried this new place on Magazine and was very impressed. Their gelatos and sorbets had excellent texture, and a fun combination of funky new flavors (not as crazy as Creole Creamery, but they had a carrot flavor, a balsamic strawberry, and an Earl Grey tea with crushed tea biscuits when I was there, all delicious -- they let you taste) as well as traditional Italian gelateria flavors like chocolate, vanilla and pistachio. Also they have 4 types of sandwiches (I think they may rotate types) and salad there. http://www.ladivinagelateria.com/ Sat Apr 07 15:04:37 -0700 2007 11485 Adrienne 1 2464002 I cannot get enough of it. I have been now about 7 times and I almost avoid Magazine and 7th St. just because I cannot resist stopping in. So far, my favorites have been the almond brittle gelato, the dark chocolate, and the tahitian vanilla. I love it so much that I talked to the owner for a while last week. They use all fresh ingredients and they use local, Smithfield Creamery dairy products. I have never been a big fan of Creole Creamery as I find it too chemically flavored. Mon Apr 09 12:28:24 -0700 2007 2459589 14508 mikey 1 2464086 How does it compare to the new gelato shop on Oak Street, or to the Gold Standard of Brocato's? Mon Apr 09 12:47:32 -0700 2007 2459589 12023 Hungry Celeste 2 2470328 I have passed that Gelato shop on Oak St. a bunch of times but it was always an off time and they were not open or I was just too full. In any case, I should try it. I do love Brocatos though so unfortunately I cannot compare. La Divina is more edgy in the flavors with high creativity unlike the traditional Brocato's. I like them both. Divina has interesting flavors like Earl Grey tea, Chocolate with cayenne ( I never enjoy that mix of peppery spice and chocolate, sorry), grapefruit/campari, and that fabulous almond brittle I mentioned. The fresh ingredients really make a difference and the consistency is the real thing. The sandwiches looked unappealing to me as they were pre-made behind a glass counter but perhaps they freshly press them in the back and I don't know about it. I enjoyed the creativity more than Brocato's but they are both very good. I must give the place on Oak Street a try. Wed Apr 11 08:58:52 -0700 2007 2464086 14508 mikey 3 2470622 I live around the corner from la divina and have been there a couple of times. while it is good, i also feel that it is extremely expensive (a medium gelato costs over 5 bucks, a small i think is a little under 4 dollars). there is another gelato place opening up about 4 doors down, called sucre. Its supposed to be open within the month. I'll be curious to see if competition will cause the prices to change. Wed Apr 11 10:07:04 -0700 2007 2470328 24668 skiwebster 4 2470935 I completely agree that La Divina is extremely expensive but at the end of the day I find it truly worth it... It is one of the few gelaterias in New Orleans that remind me of europeans establishments. I think this is because of the fresh ingredients as mentioned previously. I also think the environment is great. It is open, clean and fresh. I am looking forward to the opening on Sucre, which is actually a sweet shop with specialty baked goods. I think that they will offer gelato but it is not there specialty. There was a 2-page editorial in the living section in the TP discussing the chef and their ideas, I've included a passage for reference (see below).....La Divinia has nothing to worry about. "Sucre will have gelato when it opens later this spring at 3025 Magazine St. -- plus high-end pastries, chocolates and coffee drinks. But with a menu of more than 70 items, it seems nearer in style to the dessert-only restaurants opening in other cities. And Sucre will have something unique: Joel Dondis says Sucre's chocolate-enrobing machine is the only one like it between Florida and Arizona." Dondis, a caterer who co-owns La Petite Grocery, has been working on the concept for three years. Sucre is co-owned by pastry chef Tariq Hanna, and the assistant pastry chef is Megan Roen Forman, who used to be pastry chef at Bayona. Wed Apr 11 11:17:14 -0700 2007 2470622 72579 rchill 5 2485279 Divina is great...grapefruit/campari, blood orange, strawberry/balsamic sorbets were wonderful. Not overly sweetened, with bright, distinct flavors. Pistachio & mint straciatella gelatos also terrific. Esp the mint, which had a clear, clean, grassy, fresh mint flavor. Even my mint-hating companion liked it; pronounced it free of the synthetic "toothpaste" mint extract flavor. Mon Apr 16 09:28:38 -0700 2007 2470935 12023 Hungry Celeste 3 2471098 The place on Oak St (Gelato Pazzo or something like that) is really excellent. I think it is better than Brocato's, but only by a little bit, and I really love Brocato's. It's about $3 for a small. The pear is phenomenal. The panini are very good, too, though $9 is a lot. The irritating thing with Pazzo is their hours, they aren't open when I feel like gelato (say, 7:30 on a Friday or Saturday night), and 2 or 3 times I have gone and been turned away because of a private party. I think they could be doing huge business on weekend evenings, I hope they figure this out soon. And I agree with you about creole creamery, I just don't like it that much. It has a weird gooey texture. I actually prefer a pint of Haagen Dazs . Wed Apr 11 11:56:18 -0700 2007 2470328 10559 JGrey 4 2487771 Gelato Pazzo Caffe on Oak Street has modified it's hours! Monday - Thursday 11AM - 9PM Friday & Saturday 11AM - 10PM Closed Sunday Tue Apr 17 00:52:08 -0700 2007 2471098 92044 Vincent