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Brocato's, La Divina, Gelato Pazzo, or Sucre?

Brocato's, La Divina, Gelato Pazzo, or Sucre?

Which is your favorite?

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  1. This is an incredibly contentious source of disagreement. Old Sucre gelato was horrific, but the new recipe is much improved and quite good. La Divina is hit or miss both on texture and flavors, Gelato Pazzo seems to be the most consistent,and Brocato's the most nostalgic.

    Try them all, it would make for a great afternoon.

    2 Replies
    1. re: Lyonola

      I've never even heard of Gelato Pazzo. Seems everything's coming up gelato in New Orleans. Tell me about this place. Where is it?

      1. re: HalfShell

        Gelato Pazzo Caffé, 8115 Oak St.
        at the corner of Carrollton Ave. and Oak St.

        While you're there check out Jaques Imos Cafe down the street (8324 Oak Street). It's owned by the same guy as Crabby Jack's. This is his dinner location.

    2. I like the panini as well as the gelato at Gelato Pazzo, and I love the atmosphere as well as the food at Brocato, but La Divina has my absolute favorite flavor: chocolate with cinnamon and chile.

        1. re: N.O.Food

          Good point.. I'm an old broken-down sort & love Brocato's but then I (A) have seen the generations endure and (B) remember the old shop in the Quarter...it still had "Ladies' entrance" spelt out in the tile walkway. I am a sucker for the lemon ice...and I've had the Real Deal in Boston and New York, too. "Place" counts for a great deal.

        2. I like Sucre for chocolates and Brocato's for gelato/ice cream and Italian pastries.

          1. I like different stuff at different places, but I have to say my fav is Creole creamery, although it's not on the list. It's 2 blocks from me so I go there a lot. Their malts are killer and they change flavors often so there's always something new to try. I like Sucre's parfaits, chocolates, vanilla malt, and white chocolate lavender hot chocolate, and their coffee. I like some of la divina's flavors, but I've had some that I didn't like, as well. I like brocato's ice cream, but I love their cannolis. Brocato's wins the coolest atmosphere award. Only been to Gelato Pazzo once so I don't have anything to say about it.

            19 Replies
            1. re: N.O.Food

              Amen to Creole Creamery! Suggested that forgot to mention since it was not listed on the post. Awesome! Brocato's for nostalgia (my parents went there AGES ago) but l love myself some CC!!!

              1. re: ScarlettNola

                You are moving me to tears with the CC comments. It is an odd association...the old Sealtest Dairy on Carrolton...it became a Post Office..was the place where my grandfather took my father to get ice cream in the 1920's. My dad used to get moist-eyed when we drove by. My father insisted that any ice cream maker MUST make a vanilla flavor that was worth a damn BEFORE the vendor could sell any flavoring (peach, berry etc). He had a great point; if you cannot make the basic product, we cannot trust you when you add berries and other flavors . Prove that you know the basics...only then may you run amok,,,

                1. re: hazelhurst

                  I love nostalgia! I love to walk in the footsteps of all of those who have gone before me and in NOLa that is simple to do.....as many of the same haunts my family has visited are places that TO THIS DAY I enjoy with my children.....Honestly gives me chills! Can't wait to try out the Sazerac Bar to see if it echoes what my Grandmere remembers! Unfortunately, we do not live there now, but I actively bribe/recruit my husband to move back on a daily basis!

                  1. re: ScarlettNola

                    The BEST news about the Sazerac Bar is that it will not have a %#$*&!! television. Just imagine...conversation might break out.

                    I hope they kept the mural (how could they not?) with the race track guy in the loud outfit with the Racing Form in his pocket

                    1. re: hazelhurst

                      No television? Can we absolutely confirm that? I'll keep my fingers, legs, eyes and toes crossed that you're right. My God, what a relief that would be!

                      1. re: BrooksNYC

                        Fondly do we hope, ferverntly do we pray.....

                  2. re: hazelhurst

                    I feel the same way when driving by the Hurwitz-Mintz on Airline...no trip to the zoo was complete without an after-trip to LeJouet toy store and the Borden's Dairy ice cream shop across the street, where my mother would have to tell the clerk repeatedly that she wanted a chocolate sundae, NOT a hot fudge one.

                    1. re: Hungry Celeste

                      That Borden's Dairy shop was the best. We were driving by there on my last visit during Thanksgiving and I made my wife listen to stories about my mother always taken us there.

                      1. re: roro1831

                        Remember the marble topped tables? The scoop sizes were very generous, too. I'd always get one scoop of pistachio, one of chocolate chip.

                        1. re: Hungry Celeste

                          Crimminey...now you are bringing back memories of Wise's and The Beef Baron and lunch at Holmes-es. I may have to break out my little Mr. Bingle and start singing the Al Scramuzza song ( it's so clean, the men come to work in tuxedoes!)

                2. re: N.O.Food

                  N.O. Food, I agree with you completely! Sucre for the chocolates and fancy drinks, Brocato's for the old-timey atmosphere - and I LOVE their mini cannolis, my mimi used to buy a whole tray of their pastries everytime a holiday rolled around - but Creole Creamery totally wins for ice cream. I would gladly eat their chockworth orange and peanut butter fudge pie daily. I tried Gelato Pazzo at one of the Wednesdays at the Square - a scoop of chocolate and a scoop of lemon, both were good.

                  1. re: crawlover919

                    Love this thread, especially since my A/C is broken. What are people's favorite flavors at these places? I have been to CC once and got creole cream cheese flavor, and I was rather underwhelmed. Same for Sal's Snowballs in Old Metairie--got my first and only snowball there a week ago--nectar with condensed milk--and was also not thrilled.

                    What flavors does everyone recommend at these places?

                    1. re: midcity

                      How could no-one not like nectah-cream? Maybe da ice wasn't no good. we, we all know where to go to cure dat.....Mary & Ernest rest in peace.

                        1. re: hazelhurst

                          Ken ah say dis about nectah syrup? To me, da stuff dey got now duddn' taste like da nectah syrup I rememba from mah childhood inna 1950s 'n' '60s. Da old nectah had more of an almondy thing goin' on, which, if ya ax me, da new stuff lacks. Any uh y'all know what ah'm talkin' about?

                          1. re: BrooksNYC

                            Dere was a-time when da vaniila extrac(t) wuz wit da almon extrac(t). But don't no body use almond extract no more..'cept Brudda Ant'ny ovah at The Priest Fact'ry--mebbe.

                            1. re: hazelhurst

                              It takes a lot ta get me laughin' foist thing inna mawnin, but ya got me goin' wit "Brudda Ant'ny ovah at The Priest Fact'ry."

                              Ah think dis may be a Tom Fitzmorris recipe from when he moderated dat food forum over at neworleans.com. Ah've had da recipe fuh yeahs, and still haven' trahd it:

                              NECTAR SYRUP
                              Fill a quart container with granulated sugar. Add water to fill container. Shake or stir to dissolve the sugar. Add a teaspoon of pure almond extract, and a tablespoon of pure vanilla extract. Color with red food coloring.

                              A quawt uh sugah....ain' dat sump'm? Dat's ya whole sugar allowance fuh da nex' twenny yeahs right dere.

                              (For anyone unfamiliar with nectar syrup, you don't need much -- a couple of teaspoons in a glass of milk, or drizzled over vanilla ice cream.)

                        2. re: midcity

                          Midcity, here are some flavor recs:
                          Creole Creamery - chockworth orange (dark chocolate with orange flavoring), peanut butter fudge pie, red velvet cake (creole cream cheese ice cream with big chunks of cake in it), and pink peppermint pie (pink peppermint ice cream with chocolate pie crust and other deliciousness thrown in). They also always have some really neat, funkier flavors like lavender honey or cucumber sorbet.
                          As for Sal's, they have a flavor called thin mint or something like it that everyone goes crazy for. I always like dreamsicle, and half wedding cake-half chocolate is a personal fave of mine at any snowball stand in town. Especially Droopy's!!!

                          1. re: midcity

                            La Divina: anything with mint, esp the mojito and mint julep flavors. Or the strawberry balsamic sorbetto, or the abita root beer flavor. Or grapefruit and campari. Or creole cream cheese. And follow that up with an espresso, please.
                            Gelato Pazzo: limone, baci (choco/hazelnut)
                            Sucre: chocolate is quite good.
                            CC: not a huge fan, but the chocolate flavors are usually the best offerings (hawaiian choc, with toasted coconut and macadamia nuts, is a good one).
                            Brocatos: straciatella, torroncini (served in slices, not scoops)

                      1. I agree with N.O. Food - Creole Creamery is the best. So good it's habit-forming. But that's for ice cream. As far as gelato goes, I like Gelato Pazzo the best, although its atmosphere is the least enticing.

                        1 Reply
                        1. re: flojindamesa

                          always loved the spumoni ice at brocatos

                        2. The salted caramel and the new malted buttermilk at CC are my current favorites. Creole cream cheese is an old standby of mine, but I find it varies in potency from batch to batch. The chocolate malt chip is excellent, too, especially if you ask them to add a dusting of malt powder on top. Mmm....I may have to head there right now!