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Scrumptious Snapshots from New York, Part II

Posted By foodgal On May 16, 2012 @ 5:25 am In Bakeries,Food TV,General,Great Finds,Restaurants,Travel Adventures | 12 Comments

NEW YORK, NY — Yesterday, you got a glimpse of my savory adventures. Now, get a taste of the sweet side:

City Bakery

City Bakery has really fun, original baked goods, including a fabulous pretzel croissant. Yes, a flaky, slightly denser version of the traditional French pastry, only here it’s coated in seeds and a sprinkling of salt just like a pretzel. It’s addicting.

So is the “baker’s muffin,” a sort of monkey-bread in muffin form that’s showered in powdered sugar. It’s buttery and tastes like a cinnamon candied apple.

Levain Bakery

We bought three cookies (chocolate chip walnut, dark chocolate chocolate chip, and dark chocolate peanut butter chip) at Levain Bakery and boy, did our arms get a workout as we carried them around.

That’s because each of these cookies weighs in at 6 ounces. Monster in size, they almost resemble major muffin tops.

I dare anyone to eat an entire cookie in one sitting.

Big Gay Ice Cream

Sure, you’ve seen the Big Gay Ice Cream truck rolling through many a Food Network show.

But there’s also a storefront now, too, in the East Village.

Expect a line no matter when you go.

It does lives up to the hype. I had the “American Globs” — a Marge Simpson-like swirl of vanilla soft serve sprinkled with sea salt, rolled in crushed pretzels, then dipped in a bath of chocolate. Creamy, crunchy, sweet and salty, it’s a meal unto itself.

Il Laboratorio del Gelato

Don’t miss the gelato offerings at the acclaimed Il Laboratorio del Gelato, founded by Jon Snyder, who also started the Ciao Bella Gelato Company before selling it in in 1989.

Hand-made in small batches, the gelatos here come in such unusual flavors as butternut squash, Guinness, and wasabi.

I couldn’t resist trying the rosemary and the basil ice creams. Smooth as can be, they were infused with the vivacious flavors of the herbs. While rosemary can be a strong herb to work with, this gelato had the perfect balance.

More: Scrumptious Snapshots from New York, Part I

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