Those who have braved the glacial lines for high-end gelato at Grom come away with vivid memories of Italy—and, in some cases, an acute case of sticker shock.
For Cpalms, Grom’s gelato is comparable, in consistency and depth of flavor, to Giulitti in Rome. For FattyDumplin, the lemon granita recalls a memorable version from a roadside cart in Positano, “not too sweet, bursting with fresh lemon flavor, and just the right mix of liquid to ice.” Other early favorites from the rotating menu of around 20 flavors include pistachio, zabaione, gianduja (chocolate-hazelnut), crema di Grom (egg cream with chocolate flakes and bits of corn biscuit), and uncommonly intense chocolate and vanilla.
The first American outpost of a chain from Turin, Grom touts its old-fashioned methods and superior raw materials, with no preservatives or artificial colorings. It uses lemons from Amalfi, pistachios from Sicily, hazelnuts and strawberries from Piedmont. Prices are accordingly high, starting at $4.75 for a small cup. “One guy’s eyes nearly popped out when the cashier said his large cost $7.50,” notes FattyDumplin.
For some, it’s well worth it. “The small size is minuscule,” says weezie1818, “but give me that over a vat of the chemical stuff any day.” Others aren’t quite sold; thesu ranks Grom ahead of local favorite il Laboratorio del Gelato, yet concludes, “For the price, I’d rather go to Il Lab.” And a few think it’s nothing special. Lucia finds the flavors dull and the texture off, and prefers L’Arte Del Gelato in Chelsea Market. “It might be worth going for a taste,” she adds, “but I’m not rushing back.”
Board Links: Grom cometh