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For Pooja Bavishi, entrepreneurship runs in the family. Her father is an independent businessman in the textile industry, and her mother has worked alongside him for as long as Bavishi can remember. Making the the jump from undergrad studies in North Carolina, to fair housing and social enterprise work in DC, to business school in Manhattan, to making and selling ice cream in Brooklyn may not be a small feat—but Bavishi is pulling it...
Tomorrow, chef Andrew Carmellini and his NoHo Hospitality Group will open their crown jewel in Williamsburg’s William Vale hotel: the wood-burning coastal Italian restaurant, Leuca. It’ll be the final installment of a three-pronged takeover of the luxury establishment’s food and beverage services, following closely on the heels of the 22-story bar and small plates spot, Westlight. Both are cut largely from the same cloth as their other refined yet relaxed Manhattan projects, including Locanda Verde,...
National Ice Cream Day may have come and gone, but scoops and sundaes hardly need a PR push come summer. Especially since Brooklyn’s pantheon of seasonal frozen desserts—Steve’s swingles, Coolhaus’ sandwiches, anything from Ample Hills—has seen a surfeit of illustrious additions this past year, from cones crafted from Japanese crepes and Hong Kong waffles, to Mexican chamoyadas and churro bowls and Amalfi-inspired Italian ices. Wowfulls’ Hong Kong Waffle Cones This Smorgasburg vendor’s outrageous ice cream concoctions...
I remember the horror and shock register in my body when in high school a friend told me he was sick of ice cream. He had spent his summer scooping it. I can imagine the similar horror any reasonable book lover would (must) feel should any book critic admit to similar exhaustion. I have not fallen out of love with ice cream, dear readers, but the fact of the matter is that there are...

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