Ice cream/gelato provenance..

Author
NYNM
Filet Mignon
  • Total Posts : 3053
  • Joined: 2005/06/16 23:00:00
  • Location: New York, NY/Santa Fe, NM
  • Status: offline
2008/10/05 22:15:22 (permalink)

Ice cream/gelato provenance..

Today I happened upon a "Grom" Gelati stop in NYC. They have been around a while, lines and all, but I have missed them...

Well, it might be post-Wall St, but this is no place from Main St either. (They are actually from Italy, with shops in Turino, Milano, Parma, Roma, etc. + Paris, London)

Long line (of course), hi prices ($6 + for 2 scoops) pretty good quality and flavor) but what got to me was the menu (with "provenance" of ingredients): For example,

Tiramisu = Antiquan coffee + chocolate chips from Ecuadorian chocolate
Vaniglia = vanilla from Mananara, Madagscar
Lemoni Sorbet = Amalfi Lemon (apparently when leons are not in season in Amalfi they take it off the menu)
Nucciola (Hazelnut) = Hazelnuts from Piedmont Italy
Caramelo = Caramel Sugar with Himalaya pink salt

I love good food, novel ideas, even geography, but this seems way too precious and pretentious...

However, check out the webiste, however, which is beautiful ad describes many more flaors

http://www.grom.it/eng/index.htm

Has anyone been to Groms?


#1

14 Replies Related Threads

    leethebard
    Sirloin
    • Total Posts : 6264
    • Joined: 2007/08/16 17:35:00
    • Location: brick, NJ
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/23 01:21:16 (permalink)
    This is a novel idea...use quality ingredients....I've yet to find gelato here in the states like I found consistantly in Italy...will mark down this place for my next NYC visit!
    #2
    Scorereader
    Sirloin
    • Total Posts : 5550
    • Joined: 2005/08/04 13:09:00
    • Location: Crofton, MD
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/27 13:30:33 (permalink)
    not a big fan of Gelato. I get the idea. But as a dumb american, I prefer my ice cream. The homemade style of some mom and pop shops like Max's in Dc are among my favorite. But I also love Upstate, NY's Byrne Dairy ice creams, especially thier soft serve. I love my soft serve (and not custard!)

    http://www.byrnedairy.com/
    #3
    NYNM
    Filet Mignon
    • Total Posts : 3053
    • Joined: 2005/06/16 23:00:00
    • Location: New York, NY/Santa Fe, NM
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/27 14:38:42 (permalink)
    So many things to choose from!! I do like the more intense flavors of gelato, but there's just something about regular ice cream....

    I remember being in Italy a few years ago and the tradition to go for a walk after dinner, and buy a gelato and see and be seen....

    In Santa Fe there were a few gelato places opened recently, but some have closed.

    I know there are others in NYC besides Grom - any advice from NYers?
    #4
    leethebard
    Sirloin
    • Total Posts : 6264
    • Joined: 2007/08/16 17:35:00
    • Location: brick, NJ
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/27 14:52:51 (permalink)
    Done right...a perfect Gelato beats any homemade ice cream....perhaps it's the butter fat amounts.I don't know...that's just been my experience!
    #5
    Optimus
    Junior Burger
    • Total Posts : 27
    • Joined: 2008/07/15 14:25:00
    • Location: Los Angeles, CA
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/27 18:01:33 (permalink)
    Gelato is ok. I've only had it once. Maybe I have to try it from different stores. The first time I had gelato, it was a strawberry cheesecake flavor ( I think). I prefer ice cream when it comes to basic flavors.
    #6
    leethebard
    Sirloin
    • Total Posts : 6264
    • Joined: 2007/08/16 17:35:00
    • Location: brick, NJ
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/27 23:52:07 (permalink)
    Much of the Gelato I've tasted in the states,shouldn't be called "gelato"....it's nothing more than ice cream....seek out a place that makes the traditional gelato...or ask around...some places indeed have great reputations and sell the real thing!!
    #7
    Scorereader
    Sirloin
    • Total Posts : 5550
    • Joined: 2005/08/04 13:09:00
    • Location: Crofton, MD
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/30 15:10:45 (permalink)
    quote:
    Originally posted by leethebard

    Much of the Gelato I've tasted in the states,shouldn't be called "gelato"....it's nothing more than ice cream....seek out a place that makes the traditional gelato...or ask around...some places indeed have great reputations and sell the real thing!!


    done that. had the real thing. prefer ice cream. especially soft serve (not custard - soft serve fresh ice cream). Cream creamier, softer, more my speed.
    #8
    leethebard
    Sirloin
    • Total Posts : 6264
    • Joined: 2007/08/16 17:35:00
    • Location: brick, NJ
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/30 17:24:39 (permalink)
    oh well,enjoy...to each his own!!!
    #9
    Scorereader
    Sirloin
    • Total Posts : 5550
    • Joined: 2005/08/04 13:09:00
    • Location: Crofton, MD
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/30 17:33:47 (permalink)
    quote:
    Originally posted by leethebard

    oh well,enjoy...to each his own!!!


    which is why I said, "more my speed."

    of course everyone has different tastes. You made yours clear. As did I. no need for, "too each his own" comments. gee wiz.

    #10
    leethebard
    Sirloin
    • Total Posts : 6264
    • Joined: 2007/08/16 17:35:00
    • Location: brick, NJ
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/10/30 20:13:30 (permalink)
    Sorry...didn't mean to offend!
    #11
    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/11/04 00:38:47 (permalink)
    Straight from the lab...

    http://www.laboratoriodelgelato.com/
    #12
    NYNM
    Filet Mignon
    • Total Posts : 3053
    • Joined: 2005/06/16 23:00:00
    • Location: New York, NY/Santa Fe, NM
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/11/04 22:30:26 (permalink)
    quote:
    Originally posted by CCinNJ

    Straight from the lab...

    http://www.laboratoriodelgelato.com/


    My, my! Cheddar cheese? Wasabi? Black Sesame? Guinness? Cinnamon with Red Pepper? Three provenances of honey? Thai Chili Chocolate? Four kinds of grape? Five kinds of plum (dinosaur?) Kalamansi?
    #13
    CCinNJ
    Sirloin
    • Total Posts : 7778
    • Joined: 2008/07/24 17:31:00
    • Location: Bayonne, NJ
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/11/05 15:49:05 (permalink)
    quote:
    Originally posted by NYNM

    quote:
    Originally posted by CCinNJ

    Straight from the lab...

    http://www.laboratoriodelgelato.com/


    My, my! Cheddar cheese? Wasabi? Black Sesame? Guinness? Cinnamon with Red Pepper? Three provenances of honey? Thai Chili Chocolate? Four kinds of grape? Five kinds of plum (dinosaur?) Kalamansi?


    Yup! When vanilla just seems TOO vanilla. Off to the lab for some varieties outside the 31 flavors.
    #14
    Twinwillow
    Sirloin
    • Total Posts : 5068
    • Joined: 2006/04/15 23:17:00
    • Location: "Big D"
    • Status: offline
    RE: Ice cream/gelato provenance.. 2008/11/05 16:45:39 (permalink)
    I for one, prefer the dense, creamy texture of gelato compared to most commercial ice creams. Hagen-Daz excepted. I've had gelato in Rome from (supposedly) the best shop in Rome and, I've had gelato here in Dallas from a number of different establishments. Personally, I find it difficult to tell the difference in quality from one vendor to the other.
    And, I see no need to charge $6.00 for a couple of scoops of an (already high profit) over hyped "premium" gelato.
    #15
    Jump to:
    © 2014 APG vNext Commercial Version 5.1