Displaying all articles tagged:

Gelato

  1. tight spots
    Talenti Gelato Lids Are Literally Too Tight For Human Hands to OpenThe ice-cream company blames an “over-zealous lid-tightening machine.”
  2. coming soon
    Il Laboratorio del Gelato Expands for the First Time in 7 YearsThe venerable Lower East Side scoop shop is heading to Greenwich Village.
  3. WATCH: This Australian Shop Is Turning Gelato Into Delicious ArtToo good to eat?
  4. Chef Shuffles
    Pastry Chef Meredith Kurtzman Will Leave Otto at the End of SeptemberAfter 12 glorious years.
  5. Pop-Ups
    New York’s Newest Gourmet Gelato Shop Is Run by a 17-Year-OldThe overachiever learned the craft in Italy.
  6. Chill
    Ice Cream Shops Limit Free Sample ScroungersMooch no more.
  7. Openings
    Bulgarini Gelato Now Serving Culver CityHere’s to saving yourself a trip to Altadena!
  8. Empire Building
    Bulgarini is Bringing Its Gelato to Culver City Next MonthThe superior sorbet and gelato will be served at Teaforest starting December 1st.
  9. What to Eat
    A Whole Lot O’ Gelato NewsPlus some sorbet and fro-yo news, too!
  10. Neighborhood Watch
    Amorino Gelato Comes to Greenwich Village; David Burke Offers Mother’s DayPlus: Cinco de Mayo specials, and more, in our daily roundup of neighborhood news.
  11. Openings
    Grom Gelateria Hits Malibu This Sunday, With More Likely To ComeSince there’s an actual gelato university, we can only imagine this gives a glimpse into a gelato-heavy future.
  12. Education
    Wait. There’s a Gelato University?!An Italian “university” will teach you how to make gelato the right way.
  13. Freebies
    Free Gelato Today at StellaStarr’s pizza palace is celebrating its first year in business.
  14. Openings
    A Look at GelatoVino, Open Today in HollywoodGeorge Abou-Daoud opens new gelato and wine bar in Hollywood.
  15. Interviews
    Jessica Oloroso Followed Her Gelato Passion to Black DogJessica Oloroso of Black Dog Gelato tells where her flavors come from.
  16. Mediavore
    Spilled Cooking Oil Closes Route 130 in Cinnaminson; Tasty Baking Co. Loses $3.3Plus wheat bread sales surpass white bread for the first time, and vending machines go high-tech, all in our morning news roundup.
  17. Openings
    Green Bean Coffee Serves Up Capogiro Gelato in GladwyneIn addition to gelato the coffee shop serves Chestnut Hill Coffee and housemade baked goods.
  18. Freebies
    Free Gelato Bar On Dad’s DayBut first he will have to navigate the labyrinthine ins and outs of Facebook for a secret password.
  19. Empire Building
    Ugo Cafe Coming to Santa Monica PlaceThe Culver City Italian will be the mall’s only street-level dining option.
  20. Openings
    8 1/2 Taverna Bringing La Dolce Vita to Studio CityVincenzo Sanseverino offers a creative take on Italian comfort.
  21. Openings
    Popbar’s Shtick: Gelato, Sorbetto, and Fro-Yo on a StickAll-natural ingredients and Stumptown coffee.
  22. Happy Birthday
    Little Tokyo’s Mikawaya Turns 100The old mochi maker learns new tricks by putting gelato in its newest creations.
  23. Superlatives
    What Does Jonathan Gold Want You to Try Before You Die?The L.A. Weekly will publish a new food issue this week.
  24. Freebies
    Gelato and Fro-Yo Free-Fo’-Y’allPinkberry and Golosi are hooking you up.
  25. Closings
    Piccolo Is ClosedThe Ukranian Village gelato staple has closed.
  26. This Is Not Right
    Lobster Gelato. For Real.Get your creamy crustacean at Da Vinci.
  27. Openings
    What To Eat At Paciugo, Opening TodayThe first Chicago branch of a national gelato chain opens in Lakeview
  28. Neighborhood Watch
    Chef Shuffle at Bar Tartine, Cheap Wine in Polk Gulch
  29. Sweet News
    Gelato Cart Returns to MidtownAnd doughnuts rejoin with frozen custard.
  30. Menu Changes
    Ed’s Lobster Bar Ignores Patriotic Duty, Ditches Banana Split (Plus:The lobster bar is now exclusively serving Italian specialties from Il Laboratorio. Plus, other menu changes around town.
  31. Recession Is Your Friend
    Cheapo GelatoA pizzeria offers free scoops, and a Cinco de Mayo party featuring 50-cent Laboratorio del Gelato tequila scoops.
  32. Slideshow
    Another Day, Another Artisanal-Pie Joint: A First Look at Midtown’s GolosiA slideshow of the latest fancy pies, sold by the inch.
  33. Openings
    Spring Brings Gelato to Midtown EastA national franchise called Melt makes it to Manhattan.
  34. Mediavore
    Old, Rich Wine Drinkers Immune to Economy; Food Chains Pick on Each Other in NewWhat to when a waiter serves you the wrong entrée in a restaurant, and gelato that comes from a tanning salon, from our glance at the morning headlines.
  35. Mediavore
    Fro-Yo for Dogs; Cheap Chains Taking Over CityGelato is gaining popularity in the U.S., a six-foot-long zucchini grows in Queens, and more from our glance at the morning headlines.
  36. In the Magazine
    The Farmer As Cult Hero; Four Stars for General GreeneHot salami, cold gelato, and reviews of Convivio and the General Greene are just part of this week’s issue.
  37. User's Guide
    Restaurant Ice Cream to GoA handful of sit-down restaurants hoping to cash in on summer ice-cream cravings have started selling creamy, pastry chef–approved servings to go. We sampled their results, and offered our own superlatives.
  38. Ask a Waiter
    Grom’s Ratanak Joed Kong Lets You Taste As Much As You WantSampling etiquette from a gelato master.
  39. In the Magazine
    Making Sense of Summer EatsThis week’s magazine delves into barbecue and gelato.
  40. Mediavore
    Momofuku Ko to Open Next Week; Wheat Prices to Affect Pizza and Bagel LoversMomofuku Ko is scheduled to open on March 12, and once the friends-and-family period ends, the only way to get in will be through online reservations. [Eater] Café Boulud still has the power to draw big names like Tom Ford, Barbara Walters, and Bruce Springsteen. [WSJ] The same I.D. scanners that help keep out underage drinkers at nightclubs are also helping police track down the various shooters and stabbers that frequent these places. [NYP]
  41. NewsFeed
    Hallowed Slice Location Now in the Hands of Grom GelatoThis week we solved one of the great mysteries of Carmine Street — when will Beard Papa reopen? (This week!) Now it’s time to solve another: What’s going into the space on the corner of Bleecker that used to be the beloved Joe’s Pizza and then Abitino’s? Not another slice joint, it turns out. Nicolo de Rienzo, co-owner of Italian gelato chain Grom, tells us he just started construction on a new store that could open there by the end of April. Grom is also in talks to team with Eataly, the Italian supermarket that plans to install its first U.S. store in the Rock Center area at 18 West 48th Street. Cones of Bleecker, you’re on notice!
  42. Neighborhood Watch
    Late-Night Cookie Delivery Seeks Disciplined Help in the East VillageClinton Hill: The laundromat space on Greene Avenue near Grand has been leased to a gourmet store that will offer charcuterie, cheeses, and fresh flowers. [Clinton Hill Blog] East Village: Insomnia Cookie specializes in late-night sweets delivery and wants a vehicle-equipped employee who can make it to NYU dorms without eating the booty (or trying to get some). [Eat for Victory/VV] Neighbors of Le Souk want the bouncers to stop chatting up girls and rein in the noisy crowds. [Villager] Long Island City: The owners of Italian restaurant Manducatis may be opening a 5,000-square-foot gourmet marketplace on Vernon Boulevard and even bringing gelato to the ice-cream war. [Joey in Astoria] Midtown West: The Copacabana closes its doors tomorrow night to make way for the number 7 subway line. [NYDN] Prospect-Lefferts-Gardens: One can only dream that the now-closed Access Point space could be taken over by a falafel purveyor. [Across the Park] Soho: Provence has just introduced brunch service sweetened up by items like cherry mimosas and chocolate-bread French toast. [Restaurant Girl]
  43. Openings
    Grom’s Gelato Conquers New York For Italy
  44. Mediavore
    Beard’s Finances Questioned; Restaurants Manipulate ZagatThe Beard Foundation, in the spotlight as Monday’s awards approach, is still on shaky ground financially, and questions still linger about the way it spends its money. [NYT] Restaurants are lobbying customers to vote for them in the Zagat survey, a trend nobody likes, but which few in the business can stop or resist. [NYP] The days of the fat chef seem to have been passed, leaving mostly whippet-slim cooks to inherit the world’s kitchens. [Waitrose via Serious Eats]
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