Paraphrased from this Wed.'s NYT dining section:
A new ice cream shop has opened in NY with batches made fresh on the premises every few hours. It's the first American branch of a European chain with stores mostly in Belgium and the Netherlands.
There are about 18 flavors, some changing daily, and it has a "sumptuously creamy, gelato-like consistencty...but with a higher butterfat content...14%. The...base is made in Syracuse, according to the chain's specifications. The sorbets have a fruity intensity."
There are chocolates, too, apparently. "Stores are opening in Chicago this fall."
Anyone know where?!
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