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Sample the Big Apple’s original offerings, from craft beer to artisanal chocolates
Take an artisanal food tour of the Big Apple.
It's a destination for chefs, restaurateurs, sommeliers, and artists alike, so it’s no surprise that New York City specializes in specialty foods. The ever-evolving food scene in the city champions innovation, creativity, and expertise, making it the perfect atmosphere to harbor artisanal craftsmanship.
See 10 Best Artisanal Treats to Try in New York City Slideshow
What makes a food definitively artisanal? First, the creator must be a master at their craft, typically having studied and undergone an apprenticeship, and preferably having proven expertise in their field. New York City is the epicenter of renowned, award-winning chefs who’ve studied all over the world and come to Manhattan to prove themselves.
Next, the ingredients must be fresh, of the highest quality, and local. Artisanal foods are typically free of processing and ideally don’t require machines to prepare; yielding handmade, gourmet, and frequently organic items. Artisanal products are also, by definition, often made in small batches using traditional techniques, according to Merriam-Webster. When combined, these factors makes these treats perfect for on-the-spot tastings.
With a wide array of artisanal foods and fair share of makers, a tasting tour is a fun and unique way to spend a day in New York City. From fine chocolates at Jacques Torres Chocolate to cheese at Murray’s Cheese Bar, there is something for everyone, from sweet to savory and everything in between.
Ashley Day is the New York City Travel Editor for The Daily Meal.
The 17 Most Aesthetically Pleasing Restaurants In New York City
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It's no secret that New York City is home to some of the most incredible restaurants. From quaint breakfast joints to innovative dessert places, NYC has it all. And there's no better way to show off these restaurant endeavors than with an eye-catching picture of your meal on Instagram.
With that being said, no one should have to dine at places where the food isn't completely "Instagram-able." For that reason, I created a guide consisting of the 17 most aesthetically pleasing restaurants in New York City. So, bring your camera and prepare for the ultimate foodie photo shoot.
Endless flavor combos for savory satisfaction
One of the things I love most about these savory bread recipes is that they’re so diverse and easy. Add ins can range from a handful of seeds to heaps of vegetables and spices that create truly unique loaves.
Here are some of the delicious ways to create savory bread recipes:
- Cheese, cheese, cheese!
- Fresh or dried herbs
- Chopped aromatics like onions and garlic.
- Vegetables like squash, carrot, potato, and more.
- Chopped, cooked meat like bacon or sausage
- Flavorful liquids like dairy, stock, beer, and more.
It’s easy to imagine how good savory bread recipes can bring unique flavor to your meals. Below you’ll find a collection of delicious ideas, some from me, and many from other talented bloggers around the web. Together we’ve created a list for you to find perfect bread for your next meal.
DiCamillo Bakery (Greater Niagara)
Credit: @aka.imja on Instagram
This family bakery was founded in Niagara Falls in 1920, and a century later, even the fourth generation is involved, making breads, pastries, and biscotti that are famous throughout the western part of New York. DiCamillo now has five locations, making it convenient for everyone in the region to try the Italian-inspired breads and treats. The family makes traditional breads and pastries on holidays such as St. Patrick’s Day and Easter. Don’t forget to try the beloved peanut stick donuts for dessert!
9 Valentine’s Day Desserts To Try In New York City
Treat a loved one, friend or yourself to something sweet this week.
Whatever your feelings are on Valentine’s Day, special sweet treats are definitely worth getting excited over and New York City is full of them. In preparation for the holiday, restaurants and bakeries around the city have come up with festive desserts that are perfect for giving and enjoying with loved ones or to treat yourself. From heart-shaped cakes to a Japanese twist on banana split, here are some desserts that are definitely worth trying.
Co-owner and pastry chef Rachel Diaz Pirard’s romantic, grown-up take on a classic tres leches cake features a dash of Santa Teresa rum and caramelized condensed milk. Diaz Pirard whips the eggs and sugar for more than 10 minutes before folding in the remaining ingredients in order to achieve an airy, bread-like texture for the cake. After soaking the cake with the caramelized milk-rum mixture, it’s finished off with sliced strawberries and salted caramel brittle. If you can’t stop by for Valentine’s Day, the quatro leches cake is on the restaurant’s everyday dessert menu.
Tartelletta alla Gianduja e Frutti di Bosco
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Tartelletta alla Gianduja e Frutti di Bosco at Antica Pesa
For Valentine’s Day, this high-end Italian restaurant is serving a $90 per person prix fixe menu full of aphrodisiacs like saffron, seafood, and for dessert, hazelnut. “Each of our specials for the holiday have been created solely for Valentine’s Day, so the theme of love is very much at the forefront,” Emanuele Baldassini, head chef, said. “For dessert, we will offer a Tartelletta alla Gianduja e Frutti di Bosco, a delicate fruit tart with a layer of gianduja hazelnut cream that’s topped with mixed berries.”
2019 James Beard Award finalist for Outstanding Baker Zachary Golper has created a gorgeous multilayer cake for Valentine’s Day. Its decadent layers include dark chocolate mousse, white cake, raspberry jam, vanilla panna cotta, milk chocolatey crunch and raspberry crémeux, all enrobed in white chocolate (colored red for the occasion) and decorated with a white chocolate heart.
Strawberry Cream Oreos at Red Gate Bakery
Available through February 28, this East Village bakery is offering its housemade Oreos with a pretty in pink twist—strawberry buttercream. “At Red Gate Bakery, we’re all about updating classics,” Greg Rales, chef and owner, said. “One major improvement to the Oreo was making it an all-butter cookie. It was also imperative to use true black cocoa in these cookies, giving them a unique flavor and color while staying true to the simplicity of the Oreo. As for the strawberry filling in our Strawberry Cream Oreos, it was a natural fit! After using the strawberry buttercream to make our pink Vanilla Bean Strawberry Dream cake, it was only a matter of time before the strawberries made their way into our Oreos as well.”
For those going all-out on Valentine’s Day, Michelin-starred Ai Fiori at The Langham, New York, Fifth Avenue is serving a special six-course chef’s tasting menu ($220 per person) with optional sommelier selected wine pairings ($150 per person). For dessert, pastry chef Rachel Pancho has created a chocolate sponge cake for two with chocolate mousse and raspberry jam.
Credit: Aqua Restaurant Group
Ma La Chocolate Mousse at Hutong
If you’re looking to turn up the heat this Valentine’s Day, pastry chef Conn Zhang is debuting a fiery dessert at Hutong, an upscale Northern Chinese restaurant in the former Le Cirque space. The inspiration for the dessert stems from Chinese hot pot, which often uses mala spices in the broth to create a spicy, mouth-numbing flavor. For this dish, Zhang uses mala crémeux on the inside and Valrhona Guanaja chocolate mousse on the outside to create a unique taste and mouthfeel. The spicy mousse will become part of Hutong’s dessert menu after the holiday.
Credit: Dominique Ansel Kitchen
The pastry case at this West Village bakery (the sister store to cronut purveyor Dominique Ansel Bakery) is filled with seven different heart-shaped cakes from February 12 to 14. Cakes can be ordered individually for $8 each or you can preorder the entire set online ($54) for pickup at the bakery. Flavors include Will You Accept This Rose? (a gluten-free red cake with caramel mousse, caramelized apples and brown sugar financier, topped with a candied fresh rose petal), My Angel (a white cake with honey ganache, cream cheese mousse and almond biscuit, topped with white chocolate angel wings), All Wrapped Up in Love (an orange cake with brown sugar ganache, homemade orange marmalade and almond biscuit, topped with a white chocolate bow), Heart to Heart (a gluten-free purple cake with chocolate mousse, lavender Chantilly cream and flourless chocolate biscuit, topped with white chocolate hearts), Berry in Love (a pink cake with milk chocolate mousse, strawberry gelée and almond biscuit, topped with a white chocolate strawberry truffle filled with strawberry jam), Cupid’s Arrow (a green cake with pistachio bavaroise, raspberry gelée, crunchy Valrhona Caramelia and feuilletine, topped with a white chocolate cupid’s arrow) and Hugs & Kisses (a blue cake with hazelnut bavaroise, caramel crémeux and hazelnut feuilletine, topped with a white chocolate “XO”).
Tempura Banana Split at Bessou
A classic dessert meets Japanese flavors in this banana split, the sweet ending to Bessou’s Valentine’s Day prix fixe menu ($65 per person). “For Valentine’s Day this year, we really wanted to come up with something that was nostalgic, decadent and shareable,” Maiko Kyogoku, owner, said. “Our version of the classic banana split is a play on texture and temperature and inspired by Japanese flavors. You get hot and cold [plus] creamy and crunchy with each bite of the tempura fried banana, kinako (roasted soybean flour) cookies and cream ice cream, cornflake chocolate balls, and kinako crumble. It’s finished with a drizzle of warm caramel sauce.”
Assorted pastries at Lafayette
Patissièr Tyler Atwell creates a new collection of sweets every Valentine’s Day, and this year’s lineup combines classic French pastry with bright flavors and colors. Offerings include chocolate and rose heart entremets, strawberry and cream choux, passion fruit caramel éclairs and Valentine’s macarons filled with strawberry and lavender ganache. You can peruse the pastry case in person or place an order online for pickup at the NoHo bakery.
I’ve been planning trips around notable eateries and the buzziest new dishes even before my food writing career began as an associate editor at The Daily Meal, where I
I’ve been planning trips around notable eateries and the buzziest new dishes even before my food writing career began as an associate editor at The Daily Meal, where I reported on food and drink news and wrote longer form culinary travel features. After TDM I moved on to a content editor position at Google where I wrote Zagat content – both reviews and blog posts – as well as copy that appears in Google Maps and Google Earth. For Forbes I cover a wide range of food and drink topics, from interviews with chefs and artisanal makers to national dining trends.
Go See a Show
For teen-friendly shows that won't break the bank like Broadway will check out two of our longstanding favorites: Blue Man Group or Stomp. In Blue Man Group, a trio of blue-headed, mute humanoids takes center stage, serving to entertain audiences of all ages with their wacky, space-age antics. Count on the comical bunch to engage teens with their over-the-top mime-like movements and expressions, musical renditions performed on tubes, messy attempts at spin art (there's a "poncho section" for audience members looking for full immersion), and more, all mixed in with high-tech stage effects.
Or, for the high-energy teen who loves to get his/her hands onto just about everything, Stomp puts on a fascinating show. From brooms to garbage cans, inner tubes to wooden poles, the Stomp crew can find music in just about everything. There's no real narrative to follow it's just a joyful celebration of music and rhythm, presented via amped-up dance and drumbeats.
Best Ice Cream Shops in NYC
Get the scoop on where to find great cones, shakes, sundaes and beyond in New York City.
Photo By: Alan Gastelum ©2014 Alan Gastelum ALL RIGHTS RESERVED
Mikey Likes it Ice Cream
This retro ice cream parlor has a sweeter story than most. Several years after Mike Cole was released from prison, an aunt he was close to passed away. As Cole cleaned out her apartment, he stumbled upon her recipe for homemade vanilla ice cream, and a business idea was born. Cole learned the trade and began whipping up hip-hop-inspired flavors including a riff on dulce de leche with Jay Z&rsquos D&rsquoUsse cognac that ended up on the menu at the mogul&rsquos 40/40 Club. Cole has since opened his own shop, to high praise. Creative flavors like Foxy Brown (mocha with crushed chocolate wafer cookies and sea salt caramel swirl) are served in cups, cones and chewy waffle sandwiches.
Momofuku Milk Bar
Cereal Milk may seem as common as chocolate or vanilla these days. For that, you can thank Momofuku Milk Bar founder Christina Tosi. The winner of multiple James Beard Awards debuted Cereal Milk soft serve when she opened her first bakery in 2008. (She now boasts nine locations in NYC alone.) Essentially, the brew combines corn flakes and brown sugar steeped in milk, strained and poured into a soft serve machine with a pinch of salt. The frozen concoction comes out slightly tangy, a little icy and tastes remarkably similar to the leftover milk at the bottom of a bowl of cornflakes. It&rsquos served in a cup with a sweet and flaky cornflake crunch topping.
This Brooklyn-based ice cream shop does the artisanally minded borough proud, with locally sourced hormone- and additive-free ice cream that is pasteurized in-house. The Williamsburg flagship offers 12 flavors of ice cream and sorbet as well as a selection of banana splits, sundaes &mdash particularly excellent with Mast Brothers hot fudge or the signature Salted Caramel &mdash an ice cream sandwich and the Cotton Candy Cone. Choices range from time-honored Tahitian vanilla, strawberry and Neapolitan to innovative, exotic choices like Cornbread, Miso-Cherry, Foie Gras and Maple-Bacon-Pecan. The new East Village storefront is slightly smaller, with eight alternating ice creams and sorbets.
Morgenstern’s Finest Ice Cream
This Lower East Side shop has brought the traditional ice cream parlor into the 21st century. A classically trained pastry chef and successful restaurateur, Nick Morgenstern highlights variations on individual flavors. Though simple Madagascar vanilla is available, the flavor appears elsewhere on the menu paired with bourbon, burnt honey, apple brandy, angel food or peppermint. Chocolate can be scooped as regular, bitter, salted or spiced with Szechuan peppercorns. Straying from the classic bases, Salt-and-Pepper Pine Nut and Fernet-Black Walnut are wholly inventive and refreshing. Go for a simple scoop or try the Salted Caramel Pretzel, a heaping pile of salted caramel ice cream mixed with caramel cakes and pretzel crunch, topped with whipped cream and caramel sauce.
Il Laboratorio del Gelato
The title of this Lower East Side shop is appropriate in more ways than one. The brightly lit, austere white space looks like a lab. With a growing list of more than 300 flavors, and it really is like a scientific testing room, where chefs work to develop unprecedented flavors. Jon Snyder, the man who spread the gospel of artisanal gelato to America with the creation of Ciao Bella Gelato, founded the shop as a way to continue the chef-driven, bespoke-flavor endeavor he started with his former brand back in the 1980&rsquos. Results include classic and wholly unique frozen picks like wasabi, sage, white peppercorn and nutmeg.
Davey's Ice Cream
The excitement of this East Village shop starts at the street, with a brightly colored, vintage-style sign. The retro vibe continues to the exposed-brick walls, wooden counter and marble floors inside. Yet the product is anything but old-fashioned. There&rsquos Asian-inspired Black Sesame, Whiskey Cinnamon Bun, with booze-glazed breakfast pastries and a blackberry swirl, and Ultra Babka, featuring baked chocolate and cinnamon bread from Moishe&rsquos Bake Shop down the street. Everything on the menu can be converted into the customizable ice cream sandwiches, each rolled in your choice of topping. If you aim for nostalgia, sundaes and banana splits come piled high with all the right ingredients to have a good time. Each batch is made 100 percent from scratch, with dairy from local Battenkill Valley Creamery, in a four-day-long production process.
Emack & Bolio’s
Music attorney Bob Rook opened this eco-friendly ice cream shop in Boston back in 1975. It started as a place that musicians could go after shows (clubs closed at midnight) to chill out and quench their munchies. Fans included well known artists and bands like Aerosmith, James Brown, Al Green and U2. Much has changed since then &mdash the UWS location is constantly packed with kids, not partying rock stars &mdash but the hippy approach to frozen treats has remained unchanged. Organic, hormone-free ingredients are used in more than 40 groovy flavors such as Trippin&rsquo on Espresso, S&rsquoMoreo and &ldquoDeep Purple&rdquo Chip, black raspberry ice cream dotted with white and dark chocolate chips. These far-out blends taste (and look) best in the mini-chain&rsquos colorful cereal- and candy-covered cones.
Ample Hills Creamery
Named for a passage in Walt Whitman&rsquos famous poem &ldquoCrossing Brooklyn Ferry,&rdquo Ample Hills Creamery opened with the stated goal of creating a community through ice cream. And it worked. At its Prospect Heights shop (and now its locations in Gowanus, Red Hook and Brooklyn Bridge Park, as well as in Manhattan, Orlando and Los Angeles), locals converge over scoops of cleverly concocted flavors like Ooey Gooey Butter Cake and the Munchies, a sweet-salty bonanza of pretzel-infused ice cream with Ritz crackers, potato chips, pretzels and mini M&M's. Signature items include the perfectly named Salted Crack Caramel, salted caramel ice cream with chunks of chocolate-covered crackers, and Sweet as Honey, a sweet cream base dotted with honeycomb candy. The heavenly results are ethically conscious, as well: All eggs are cage-free, and dairy is free from hormones or other unwanted additives.
Chloe’s Soft Serve Fruit Co.
Fruit, water and just a touch of organic cane sugar are all that go into Chloe&rsquos soft-serve machine. Founded by Chloe Epstein, a mother of three, former attorney and self-proclaimed fro-yo addict, the business was created to satisfy cravings for frozen yogurt without the artificial ingredients. Made from a sweet banana base, the flavors include dark chocolate made with actual cacao (a fruit in case you were wondering) along with 14 seasonal varieties including strawberry, mango, banana, pumpkin, cranberry and plum. It&rsquos creamy and sweet, with less than half the sugar of gelato or sorbet.
Whether or not you feel guilt about indulging in sugary frozen dairy, this Brooklyn-based creamery is all about making your heart feel good. The eco-conscious shop and wholesale supplier is a certified Benefit Corporation, meaning it meets the highest standard of social and environmental performance. Organic dairy from upstate New York is melded with premium ingredients like fair-trade chocolate and pesticide-free, peak-season strawberries for classic flavors. More recently, the brand launched a new line of chef-driven flavors by Susan Jo, including elegant lavender-olive oil and seasonally inspired Spookypolitan, a tie-dyed blend of pumpkin, ube and charcoal chocolate that&rsquos oddly reminiscent of hot cocoa and warm holiday pie.
Big Gay Ice Cream
What started off as two guys and a soft-serve truck has since morphed into two NYC storefronts, a cookbook, and locations in Philadelphia and Los Angeles. The company has built a reputation for its excellent, modern interpretations of classic soft-serve, and for its interesting and well-named topping combinations. Expect to see treats like the Bea Arthur: vanilla ice cream, dulce de leche and crushed Nilla wafers. Monday Sundae plunks a swirl of chocolate and vanilla swirl into a Nutella-lined cone with dulce de leche, sea salt and whipped cream on top. Shakes and floats come in flavors like Tang-Creamsicle, Ginger-Curry, Horchata and Chai. Crowds have thronged from day one, but in 2013 owners Douglas Quint and Bryan Petroff reinvented the formula with organic, humane and sustainable products from Ronnybrook Farm Dairy, for an even better &mdash and ethically sound &mdash end result.
This Insta-famous soft-serve specialist is known for its hypercolor swirls. Jet black or vibrant red cones are filled with equally vivid swirls of ube purple yam, matcha green tea, black sesame or macapuno coconut ice cream. These creations certainly are camera-ready, but there&rsquos substance to back up the pics. Flavors are bold yet refreshing, with a rich and creamy texture. The colorful toppings &mdash from toasted almonds and freeze-dried strawberries to cereal marshmallows and fruity pebbles &mdash jack up the sweetness. Guests can opt for DIY combinations or pick Swerve Specials like the Jersey City, a swirl of coconut and ube purple yam coated with toasted coconut and dotted with mochi.
This Chinatown ice cream shop opened its doors in early 2016, with lines down the block despite 10-degree weather. The shop serves a selection of scoops and soft-serve in modern American and Asian-influenced flavors like strawberry cheesecake, pumpkin, cherry blossom and Earl Grey tea coated with unlimited toppings (think: crushed Oreos and Pocky) and drizzles (chocolate syrup and Vietnamese coffee). What&rsquos really special is the vessel. Owners Mike Tan and David Lin worked through a long trial-and-error process to perfect their egg waffle cones. Those sweet pyramids are based off the partners' favorite childhood treat, the lofty spherical Hong Kong waffle they ate as kids from a famous street stand located just down the block from their Chinatown storefront.
Thai-inspired ice cream can now be found at shops all around the five boroughs, but this Chinatown shop kicked off the craze. Just watching the process justifies the perpetually long lines. A thin layer of Creme Anglaise is spread onto an electro-thermal cold plate dialed down to (as the title suggests) 10 degrees below zero. During the two-minute freezing process, flavorful ingredients (think: strawberry, green tea and Oreos) are chopped and folded into the mix, which is then scraped into rolls, placed into a cup and covered with unlimited choice of toppings. Lose yourself in the healthy-sounding Get Avo-Control, an unusual albeit delicious mix of fresh avocado and Himalayan sea salt thatâs best topped off with fresh strawberries and blueberries for, you know, some added nutrients.
The Original Chinatown Ice Cream Factory
Owned and operated by the Seid family for nearly three decades, the Original Chinatown Ice Cream Factory is one of the oldest continually running restaurants in Manhattan&rsquos most-bustling cultural enclave. Though there are classic flavors like Rocky Road, Pumpkin Pie and Strawberry, many take a cue from the shop&rsquos neighborhood and include a Chinese twist. Freshen your palate with sweet lychee, or try Almond Cookie, Black Sesame, Green Tea, Taro Root and the excellent Don Tot (egg custard). If you&rsquore feeling adventurous, go for the durian, the notorious stink fruit that&rsquos so aromatic it&rsquos been banned from Singapore public transportation. It&rsquos a real treat.
Part cocktail lounge, part ice cream shop, this ice cream &ldquobarlour&rdquo debuted in the spring of 2017. Boozy flavors nod to the full spectrum of adult beverages. Available in scoops, ice cream sandwiches and ice cream cakes, options range from hearty &ldquohot&rdquo buttered rum, maple-bacon-bourbon and chocolate stout and pretzel, along with lighter sorbets like mango margarita, strawberry white sangria and raspberry limoncello. Just don&rsquot expect to bring the little ones along for a cone &mdash owner Melissa Tavss&rsquo shop really is a 21-and-up concept, with scoops intended to give patrons a buzz. With ABV just below 5% (about the same alcohol content as a Bud Light) they leave patrons feeling good in more ways than one.
Ice & Vice
Paul Kim and Ken Lo started off slinging handcrafted ice cream out of a smart cart at outdoor markets, eventually opening this edgy ice cream parlor on Manhattan&rsquos Lower East Side in the summer of 2015. They have since joined the ranks of NYC&rsquos most-experimental ice cream innovators, offering a constantly rotating array of bold flavor combinations. One of the debut combinations, Mahjong, merged Chinese and Belgian staples with a mix of jasmine tea, white peach and lambic in a refreshing sorbet. Another seasonal option, the cheeky pumpkin-free PSL, blends autumn-inspired pecan, sorghum and latte toffee.
While writing her cookbook, My Sweet Mexico, Pastry Chef Fany Gerson spent a year researching and traveling around her home country, sampling her way through the excellent array of frozen treats and sweets. It was a life-changing experience that Gerson wanted to share with New Yorkers. She started by selling a handful of different paletas, Mexico&rsquos beloved fruit-filled popsicles, in flavors like mango-chile, hibiscus and avocado at outdoor markets around the city. Then, she opened her West Village brick-and-mortar, selling paletas as well as Mexican ice cream (similar to gelato with tropical flair) and nieve de garrafa, a traditional ice cream that paddled by hand and served fresh.
Sundaes and Cones
The interior of this East Village ice cream parlor feels like it&rsquos been plucked straight from the pages of a shabby-chic magazine. Dark-gray wainscoting capped with a stark white chair rail gives the place a feminine tea-party mystique. The old-fashioned white benches out front are ideal for alfresco feasting. The cases in the back of the space house a rainbow-colored assortment of goods: deep-hued Chocolate, espresso-swirled Tiramisu, yellow Corn, aromatic Lavender. In addition to the proprietary selections, the shop also features a wide array of Asian-inspired flavors, including Red Bean, Mango, Taro and the highly regarded Black Sesame.
New Jersey gets a lot of attention for its Italian restaurants, but Brooklyn has long lured cannoli cravers who are in the know. In 1976, three Italian brothers opened a bakery in Williamsburg&rsquos Italian district it became a staple in a sea of change. The neighborhood has grown from a blue-collar hub to the hippest in the city, yet Fortunato&rsquos is still beloved. The shop serves an excellent selection of authentic cookies, cakes and pastries &mdash including standard-setting cannoli. The gelato is much the same: You won&rsquot find any newfangled flavors or techniques, but you will find luscious frozen treats to rival the best in the boot. From Vanilla to Chocolate-Hazelnut and chip-studded Stracciatella, the gelato here is like a true taste of la dolce vita.
Van Leeuwen Artisan Ice Cream
If the ice cream man went back in time a half-century &mdash before the hormones, antibiotics and highly processed foods &mdash he would likely serve Van Leeuwen Artisan Ice Cream. With six old-fashioned trucks and four apothecary-style stores spread throughout Brooklyn and Manhattan, these scoop shops of yesteryear serve products made from scratch in Greenpoint, Brooklyn. The dairy is the highest quality. All the other ingredients (cane sugar, egg yolks, fruit, chocolates, spices and nuts) are sourced from small-scale producers in NYC and beyond. Options are simple yet sophisticated, with flavors such as Pistachio, Ginger, Earl Grey Tea, and Currants and Cream. A vegan line includes options like Mint Chocolate Chip, Salted Caramel and Coffee Crunch. There are no stabilizers, gums or thickeners, just top-notch organic coconut milk and cashew milk as the base.
The city&rsquos most-authentic Italian gelato fittingly comes from the motherland itself. The West Village outpost of the Turin-based chain uses ancient, time-tested methods to create its authentic scoops, all without any colorings, unnatural flavoring agents, emulsifiers or preservatives &mdash just high-quality milk and eggs. Owners Federico Grom and Guido Martinetti scour the world to find the best ingredients possible, including fresh fruit from the company&rsquos own farm. Nuts, chocolate and coffee come from top-notch producers, meaning a Pistachio that&rsquos nuttier and richer than the competition, and a Dark Chocolate deeply flavored with Venezuelan Ocumare. The coffee tastes like a creamy cup of espresso, a fitting tribute to Grom&rsquos homeland.
Eddie's Sweet Shop
Decorated with antique-influenced tin ceilings, hexagonal floor tiles and early 20th-century-style menus, old-fashioned ice cream parlors are a growing trend in NYC. Eddie&rsquos Sweet Shop, however, is purely original. This Forest Hills, Queens, storefront has been serving scoops for nearly a century. Some new flavors have been introduced, and the prices have certainly changed, but much has remained the same, including the ambiance. And apart from a few new introductions, most of the recipes go back 100 years. Scoops range from Butter Pecan, Vanilla and Rum Raisin to Cherry Vanilla, Coffee Chip and Maple Walnut. The portions are massive, but for even more, try the Banana Royal: three huge scoops of whatever ice cream you like, with sliced banana, your syrup of choice, a lofty layer of homemade whipped cream, sprinkles, nuts and a cherry on top, served in a fluted oblong dish.
Milk Sugar Love
This Jersey City ice cream parlor is named for its three primary ingredients, give or take some Earl Grey and fudge in one, and lemon and olive oil in another. Ginger ice cream, swirled with mandarin sorbet, goes into the Ginger Creamsicle. And then there&rsquos the Honey Lavender. Each unique flavor combination is made by hand from organic milk and cream, as well as the best produce the Garden State has to offer. Twelve rotating flavors are offered daily, along with a handful of mainstays. And the sundaes are flawless. Toppings span from classic chocolate sauce to vanilla cake bites and chocolate cookie crumbles. Build one yourself or opt for the monthly sundae collaborations, available on weekends. Those include selections like the Roman Nose Authentic Italian Kitchen, a combination of Honeyed Ricotta ice cream, amaretto cookie crunch, Mast Brothers dark chocolate shavings, strawberry balsamic sauce, local honey, fresh mint and whipped cream.
10 Wild Desserts You Can Try At New York's Dessert Goals Festival
From hot sauce to bacon and barbecue, it seems like there’s a food festival celebrating every type of food these days.
But when Liang Shi and Miraya Berke realized that dessert festivals were not (yet) a trend, they decided to take action. Starting with just a simple Facebook event, some sponsors and a passion for sugary treats, they started the first Dessert Goals festival in 2016.
“We put the event on Facebook and just hoped that people would want to come,” Miraya Burke said. “We only had 1,000 tickets and they sold out immediately.”
Dessert Goals is not content to be just an annual festival: There have been seven Dessert Goals feasts in the past two years in both New York and Los Angeles.
For this Dessert Goals festival (the Joy Edition!) — which is taking place October 13th-14th and October 20-21st at Sound River Studios in Long Island City — Shi and Burke are working with dozens of vendors, many of whom will be creating special sweets just for the festival. They knew that “regular” cookies, candies, and ice cream that would not get enough people clamoring for the hard-to-get tickets, but unique, Wonka-esque treats:
“People want to try anything that’s colorful and bright,” Shi said. “Anything that gets attention on Instagram will sell well at the festival. But it has to taste great first.”
From cake pop bouquets and reverse pie à la mode to popsicle dipping sauces, we’ve rounded up some of the most creative sweets that will be available at the upcoming Dessert Goals festival.
Baked in Color rainbow cookies
The rainbow chocolate chip cookies from Baked in Color are colorful enough to make any Instagram post pop.
Cake pop bouquets from Rebecca's Cake Pops.
Rebecca's Cake Pops creates bouquets of colorful (and unicorn!) cake pops inside ice cream cones. They will come in large (20 cake pops) or miniature sizes (8 cake pops) for the festival.
Ube blossom cake from Silk Cakes.
These beautiful blossom cakes are made by Silk Cakes, a modern Asian-American bake shop. They will be creating unique ube (purple) and green tea-flavored cakes for the festival.
Slice Cream from Petee's Pie Company.
Petee's Pie is putting a twist on pie a la mode for the festival: A slice of blueberry pie smashed with four scoops of homemade ice cream.
A doughnut ice cream sandwich from Stuffed.
Stuffed Ice Cream will be making a miniature version of their signature ice cream-stuffed doughnuts, along with their iconic ice cream bouquets for Dessert Goals.
Meringue bites from MeringueShop.
These delicate meringue bites from MeringueShop are made with aquafaba, raw cane sugar, and candied edible flowers, plus they’re gluten-free and vegan!
Ice cream sandwiches from Too Cool Chix.
Too Cool Chix will debut a brand new fall flavor of their creative ice cream sandwiches just for the festival: cranberry ice cream.
Confetti cookie dough from 2 Dough Boyz.
The edible cookie dough craze continues with these colorful scoops of confetti dough from 2 Dough Boyz.
People's Pops won't just be serving artisan popsicles, they will also have dipping sauces and toppings for festival guests to personalize their pop experience, including chocolate sauce and sprinkles.
A cheesecake from Keki Modern Cakes
Keki Modern Cakes — a Japanese bakery — is known for their "jiggly" cheesecakes and tarts and they will be serving their original Jiggly Castella at the festival.
Tickets for Dessert Goals are selling out quickly but you can still buy them here.
I am a freelance lifestyle journalist and comfort food junkie in high heels who has been writing about food and drink for more than five years. From McDonald’s to…
I am a freelance lifestyle journalist and comfort food junkie in high heels who has been writing about food and drink for more than five years. From McDonald’s to Michelin, I have written about practically everything in the culinary world. Whether it’s a roundup of the most delicious Disney parks treats or a review of the latest wacky Oreo flavor, I am passionate about publishing content that goes beyond the grit and grind of everyday headlines. You can find more of my work in The Daily Meal, INSIDER, CafeMom, Live Science, Vice, Parents Magazine, and Time Out New York.
6 Disney Theme Park Food Recipes You Can Make at Home
Weekends are the perfect time to try new dishes and bake delicious treats, and with these Disney-inspired recipes, you can bring a bit of the parks into your home.
Make your very own churros, Mickey Mouse Beignets, Dole Whips and more with this collection of Disney Theme Park Food recipes. It’ll be almost as good as being on vacation.
1. MONTE CRISTO SANDWICHES
This decadent sandwich is served at Blue Bayou and Cafe Orleans in Disneyland. Made with layers of Turkey, Ham, and Swiss cheese, deep fried, and dusted with powdered sugar, this is ultimate comfort food inspired by the French croque-monsieur.
2. MATTERHORN MACAROONS
This sweet treat can be found at Jolly Holiday Bakery in Disneyland. The dense macaroon-shortbread hybrid is covered in white chocolate and sugar, a mini-version of Switzerland’s most famous peak. If you make a batch at home, you won’t have to share with the Yeti.
This fan-favorite fried-dough pastry, traditional in Spain and Portugal, is found throughout Disney parks. Covered in cinnamon-sugar, these are a great on-the-go snack or dessert. Dip them in chocolate sauce for an extra touch of sweetness.
4. MICKEY MOUSE BEIGNETS
Transport yourself to New Orleans Square with these addictive and adorable Mickey Mouse Beignets. The deep fried dough is covered with a hefty dusting of powdered sugar and are best served hot. Make them for breakfast or a satisfying afternoon snack.
5. DOLE WHIP
The popular and refreshing floats found in Disney parks are easy to make at home too. Combine crushed pineapple, fresh lemon and lime juice, pineapple juice, and Cool Whip to create the delicious Dole Whip anytime you want. Serve these at brunch for a festive, tropical party vibe.
This cornbread from the now-closed Big Thunder Ranch in Disneyland is the perfect addition to a hearty fall meal. This recipe is also super easy to make using boxes of corn muffin mix and yellow cake mix. Top the cornbread with honey butter and serve with chili or your favorite BBQ dishes.
Have you tried any of these recipes? Share your tips in the comments.
A Final Word
So that's the state of the slice today, and we're eager to see what the rest of 2019 brings, since it appears the pace of reinvention hasn't slowed. For example, two revivalist slice spots opened less than a year ago: the long-awaited Paulie Gee's Slice Shop in Greenpoint, Brooklyn, and Sauce Pizzeria in the East Village, which has some impressive bona fides. (The owners worked with uber–pizza consultant Anthony Falco, who made a name for himself at Roberta's.)
Both are putting out some promising pies, but we left them off the list proper to give their slices some time to mature. Based on what we've tasted, though, they seem to have internalized the best elements of the revivalist movement: They know they have to bring something new to the slice table and improve upon what's already on offer, whether it's from classic spots, neighborhood stalwarts, or some of the cheffier operations on the scene. Any ambitious New York slice shop opening in 2019 or beyond will have to do the same if it hopes to distinguish itself in a pack of truly superlative peers.