Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Manhattan >
May 27, 2014 11:58 AM

Morgenstern's Finest Ice Cream?

Anyone check out this new place? There was quite a crowd in there when I walked past Friday afternoon. ...

  1. Click to Upload a photo (10 MB limit)
  1. Maybe it's my lack of a serious sweet tooth, but those prices - yeesh. $18 for a banana split!

    3 Replies
    1. re: JeffOverley

      You'd pay just as much (or more) at many NYC restaurants during dessert service.

      Heck, even the sundaes at Serendipity3 are $15.

      1. re: ipsedixit

        Hey, if it sounds reasonable to you, have at it. All I'm saying is that the pricing seems very steep - this picture of the banana split doesn't tempt me to spend $18+tax, even if the flavors are presumed to be excellent.

        1. re: JeffOverley

          The pricing is the same as it was at General Greene, $8 for 3 scoops of pretty great ice cream.

    2. From the website: We are focused on serving texture-driven small-batch ice cream with a renewed attention to flavor and palate...My ice cream is made with the utmost attention to detail. I choose natural ingredients that I can rely on. They speak for themselves. I simply help guide them by taking the care and time needed to cultivate the best possible end product.

      From small h: Shut the fuck up.

      I do like the idea of Vietnamese coffee ice cream, though. Color me conflicted.

      1 Reply
      1. The Salted Caramel Pretzel sounded good until I noticed it's $13!!!

        16 Replies
        1. re: ellenost

          You do realize it's a big sundae, not just a pretzel, I assume. The prices are less than Serendipity3 and more than Sugar & Plumm, although presumably, the flavors are much better.

          Like small h, I could have done without the mission statement on the website. To say the least.

          1. re: Dave Feldman

            When I grew up in Sheepshead Bay Brooklyn there was an ice cream parlour called Jahn's that had some ice cream monstrosity called the "Kitchen Sink" that must have had a gallon size scoops of ice cream with all the sundae fixings that groups of people would eat sitting at a table.

            I don't care if this Salted Caramel Pretzel is as large as the "Kitchen Sink", after eating anything more than 8 oz. of ice cream the rest is going to be in the trash.

            Sounds like I'll stick with a 2 scoop cup.

            1. re: ellenost

              We also had Jahn's in Queens, in Rego Park. They would ring a bell whenever the Kitchen Sink was ordered. Good times!

              1. re: ellenost

                I learned an alternate way to make egg creams at Jahn's, i.e. without a white head. I still make them that way, even though they're not as pretty as those with contrast.

              2. re: Dave Feldman

                Why? It's an honest statement... I'd hope that everyone here wants their food to live up to those standards, so what's wrong with putting that out there? FWIW, Nick is about the most unpretentious guy you'll ever meet.

                1. re: loratliff

                  Here's just the first paragraph of the "About" section. Maybe it's just badly written (e.g., skipping back and forth between first- and third-person, acting like no one else is doing similar things -- what else can "entirely original" possibly mean?) -- but it has bothered at least two of us, and I have no reason not to want it to be great. I love the approach, particularly not equating premium ice cream with high levels of butterfat. I hope it's a success.
                  "Morgenstern's Finest Ice Cream is a contemporary twist on the traditional ice cream parlor. We are focused on serving texture-driven small-batch ice cream with a renewed attention to flavor and palate. Owner and founder Nicholas Morgenstern develops his recipes specifically for each individual flavor. The integrity of his ingredients are never compromised with additives or processed stabilizing. "My ice cream is made with the utmost attention to detail. I choose natural ingredients that I can rely on. They speak for themselves. I simply help guide them by taking the care and time needed to cultivate the best possible end product." With this hands-on approach, Morgenstern's looks to change the way people eat and think about this nostalgiac treat, by giving ice cream lovers an entirely original and contemporary ice cream experience."

                  1. re: Dave Feldman

                    Isn't that a quotation when it's in first person?

                    You're right, he's not the only one doing it, but likewise he's also not he only one putting up that kind of mission statement. I mean, NY is a city where one of it's most popular ice cream newcomers was serving a generic truck soft serve up until a year ago.

                    Now at $4 a scoop, it better be insanely good.

                    1. re: sugartoof

                      Yes, the part of the statement in quotes is what I indicated, starting with "My ice cream..."

                      I assume you are referring to the Big Gay Ice Cream Truck. Are you implying that they weren't ambitious because they worked from a truck? I don't think they ever after the same goals asMorgenstern's. Compare:

                      1. re: Dave Feldman

                        Big Gay Ice Cream was almost entirely ambition, so no, that's not at all what I was saying. But few took issue with them opening a store to simply crumble cookies and drizzle olive oil on something Mister Softee like, preservative filled, and factory processed. Even they had some mission statement with some schtick about sustainable sourcing.

                        You see, while I get how it reads as grandiose (it is marketing, after all) I don't view this as a hollow mission statement. NY is still playing catch up.

                      2. re: sugartoof

                        It's way better than BGI, nothing against them though.

                        1. re: Peter Cuce

                          based on General Greene, or have you actually been to Morgenstern's? Because I'd love to actually hear from someone who's been on this thread...

                        2. re: sugartoof

                          "Now at $4 a scoop, it better be insanely good."

                          Not sure how $4 a scoop could be considered out of line for Manhattan. That is about on par for what you pay for crappy industrial frozen yogurt here on the West Coast and not much more than I recently paid for a scoop of Ben & Jerry's at JFK. (I think my ice cream at the airport was only cheaper because I had a "child's scoop.")

                          1. re: omotosando

                            You can get a gourmet scoop for $3-$3.50 and sundaes at $6 pretty easily on the West Coast.

                            I didn't call it out of line anyway, but the taste better be worth it if you're in the territory of making those crazy $9-11 pints of Jeni's look economical.

                            1. re: sugartoof

                              Of course pints will look economical compared to a scoop shop....

                              But in any event, any food, to the person eating it, should be worth what you paid for it. If you haven't been, why isn't the commentary "wow, they must think their product is really good, or people really want good ice cream, to be able to charge that much?"

                              The cynicism with lack of data is exhausting.

                              1. re: valcfield

                                I like my phrasing better. "Now at $4 a scoop, it better be insanely good." Cynical? We're saying the same thing.

                                But no, I don't think $4 is automatically justified.
                                Hence the mission statements explaining the quality, etc.

                2. His ice cream was very good at General Greene. One of my faves back then.

                  1. So, now i am going to have to investigate the vegan coconut almond soft serve....!! (I love dairy but it doesn't love me)
                    The by the scoop prices look on par with shops that are similar....