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Il Laboratorio Del Gelato

  1. 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.
    By Rob Patronite and Robin Raisfeld
  2. The Grub Street Diet
    Chef Kristen Kish Shares Gelato With Padma, Drinks Fernet and Cola With Danny“I ate the massive sandwich — the equivalent of four sandwiches — in three minutes.”
    By Sierra Tishgart
  3. Grub Guides
    Keep Cool: 22 New York Ice-Cream Spots Debuting Brand-New Flavors for SummerBeet, dirty mint julep, fresh corn, and plenty more.
    By Sierra Tishgart
  4. Leftovers
    The Dalloway Launches Brunch; Fresh Direct Delivers Il Laboratorio Del GelatoPlus: a wine-tasting event hosted by Moleskine notebooks, and more in today’s leftovers.
  5. Openings
    Il Laboratorio Reopening Delayed; Big Gay Shop Debut ImminentTwo big ice-cream openings are happening downtown.
    By Alan Sytsma
  6. What to Eat
    A Whole Lot O’ Gelato NewsPlus some sorbet and fro-yo news, too!
    By Daniel Maurer
  7. Openings
    Ice-Cream Sandwiches: Mia Dona Does Cart, Melt Bakery Plans StoreA Hester Street Fair favorite is making the transition to brick and mortar.
    By Daniel Maurer
  8. Menu Changes
    Murray’s Cheese Adds Blue MarbleGet Blue Marble pints in addition to Van Leeuwen and Il Laboratorio.
    By Daniel Maurer
  9. Recession Is Your Friend
    Cheapo GelatoA pizzeria offers free scoops, and a Cinco de Mayo party featuring 50-cent Laboratorio del Gelato tequila scoops.
    By Daniel Maurer
  10. Battle Scars
    Aches and PansIt ain’t easy being a chef, especially if you have to deal with Pasta Posture and Barista Arm.
    By Daniel Maurer
  11. Mediavore
    La Marqueta Fights City Hall and Wins; Josh DeChellis Out at SumileBrooklyn’s La Marqueta, facing the same kid of pressure as the Red Hook vendors, wins another year and postpones getting the heave-ho from the 70-year-old market. [NYDN] Josh DeChellis has left Sumile Sushi to do a tempura restaurant at 50 Carmine Street. [NYT] Related: Josh DeChellis Dodges a Bullet, and Hits a Bullseye [Grub Street] This is a golden age of meatballs we’re living in. [NYT] Related: Men and Their Meatballs [NYM]
  12. NewsFeed
    Feisty, Ambitious Will Goldfarb: “Fire Your Pastry Chef!”Will Goldfarb, whose high-concept creations have made Room 4 Dessert a big hit with city gourmands, is now taking over the dessert program at Zak Pelaccio’s meatpacking mecca 5 Ninth. Although Goldfarb is the first of the rock-star pastry chefs to provide outsourcing, it could be the wave of the future. “I just can’t do it,” Pelaccio says of having in-house desserts. “We don’t have the space, and it’s not economically sound, anyway. We can’t afford to pay a full-time pastry chef sixty or seventy thousand dollars a year.” (The new treats include a hot-chocolate martini with Calvados gelato, topped with saffron crumbs and Ligurian olive oil; a coconut parfait with lime sorbet and smoked-tea meringue; and Nutella over kabocha-squash cake, served with whole-milk ice cream.) Outside the world of composed sweets, the trend is already in full swing: Il Labatorio del Gelato owner Jon Snyder estimates that around one in five New York restaurants that serve gelato is getting it directly from his company. “We just did a sake kasu gelato for EN Japanese Brasserie,” he tells us. As far as Goldfarb is concerned, 5 Ninth is just the start; he has deals under way with two other restaurants and preliminary plans to service several more. “Fire your pastry chef,” the cake whiz says. “We’re your Bangladesh.”