Morano Gelato

57 S Main StSte 101 – Hanover, NH 03755 • (603) 643-4233 • moranogelato.com
When our friends implored that we simply must go to this “amazing” gelato place in Hanover, you can imagine that this was met with a healthy dose of ferocious skepticism. I didn’t tell them this at the time, obviously, but they read the blog, so I guess the jig is up.

Well, I’ll be damned, because it just might be the best gelato I’ve ever had. The Almond Rum Crunch being an Ultimate and a firm glove across the face of lesser gelato peddlers. You heard me Grom! I don’t think I have ever tasted the presence of the rum in any other ice cream that bears its name like did at Morano. Just wow.

In fact, this place was so good, I made my friend take me back for seconds! Not on the same day mind you. I do have someself-control.

My only gripe on day two is that about 80% of the flavors changed, which has its plusses, but the loss of Almond Rum Crunch was a rough one for me, I’m not gonna lie. Still going through the loss, so I kinda don’t wanna talk about it right now. Need my space.

Fortunately, Morano crushes it on a bevy of other flavors like the Dark Chocolate which is so rich it probably doesn’t get hit with the AMT.

Equally strong, but wildly different is the Wild berries flavor, bursting with fruity brightness that leaps off of your spoon into your mouth. Same can almost be said for the Black Raspberry, but it’s a touch less unique, so I wouldn’t quite put it at the same level.

Of the nutty persuasion I gotta give it to Pistachio. Always a gelato crowd pleaser and Morano handily delivers. The hazelnut is also strong, but just not quite as flavor-forward as its greener compadre.

On par with the nutters I would place the Espresso, which manages to toe the line masterfully between creamy dessert and powerful coffee kick, paying faithful homage to the drink from which it hails.

A notch down from there would be the Stratacca or Chocolate chip. It’s still VERY good mind you, but when you are choosing amongst diamonds, gold starts to lose a bit of its luster. You feel me?

In fact, the only two flavors that were just okay for me were White Chocolate and the

Strawberry, Nutella Crunch. I know, right? Would’ve expected those to be winners too, but it’s kinda hard to complain when so many other flavors are lit.

Not too shabby for a woman who just decided to visit Italy for a few months to learn how to make gelato and winds up schooling everyone!

Oh, and if you don’t live anywhere near Hanover, fret not. She has two other locations. One in Chestnut Hill, MA and the other in Westfield, NJ. Sadly, there are none near Westport, CT, but I’m working on that. 😉

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Dominique Ansel Bakery

189 Spring St. New York, NY 10012 • (212) 219-2773 • dominiqueansel.com

Made famous by the invention of the cronut and thus by default perpetrator of the Cabbage Patch frenzy that ensued thereafter, DAB is the stuff of legends. And not the kind you’ve been cautioned about, ya know, the ones who never live up to expectation?

Well fret not, because Dom delivers. And I mean that both literally and figuratively. Just go to Trycaviar.com and get yourself some baked-to-order-cookie-nirvana delivered right to your door, still warm and gooey and cracktastic!

The white chocolate macadamia alone is Ultimate-worthy and the chocolate brownie cookie ain’t too shabby neither. Okay, the chocolate chip cookie is pretty kickass as well. In fact, the only cookie that wasn’t just flat-out orgasmic was the gingersnap, but still very good, mind you, it just suffered from three, consecutive, tough acts to follow.

Oh, and the presentation? Like it was coming from Tiffany’s, if Tiffany’s sold baked goods instead of jewelry.

You can also get the cronut, pastries and croissants delivered, but if you want the cronut you need to order in advance, because they are still a hot item all these years later and will sell out before you even hit your snooze button.

 

Harper’s

92 Main St. Dobbs Ferry, NY 10522 • (914) 693-2306 • Harpersonmain.com

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I think, like, the term “farm-to-table” is, like, getting to be more overused than the word “like.” Pretty soon McDonald’s is going to come out with a farm-to-table offering at this rate. This is not to dispute the fact that Harper’s might very well source its ingredients from a nearby farm in the tri state area, but I sincerely doubt that they are solely affiliated with that farm to the point where the entirety of its harvest winds up on your plate. I’m also pretty skeptical that ALL of Harper’s ingredients come from farms period. Sure, I would imagine some does, maybe even the majority, but isn’t that technically true of most places. I mean it’s not like the other places are using suppliers who are growing tomatoes right on their trucks. Or cultivating carrots in test tubes. They ALL come from farms at some point. And there’s zero regulation on the whole farm-to-table claim to begin with. So what does it even mean, really, unless you’re like Blue Hill at Stone Barns?

But shelving that gripe for now, I really do like Harper’s a lot. It has a great vibe about it with it’s cool, dark, yet extensive dining rooms (big enough that you can forgo the rezzy and pull a walk-in), each with its own rustic contemporary pub-like personality. And speaking of personality, the servers were all very warm and friendly and most importantly for a Sunday family brunch, good with the kids. They even have an outdoor seating area in the garden at the back of the restaurant which was frozen over when we went, but judging by the taste level of the interior, I’d be willing to bet it’s nicely done as well.

Switching over to the food, the bread is excellent, as is the butter, which is such a rarity in this country, mainly because it actually tastes like butter! Okay, so maybe the butter came from a farm…

For my entree I had the chocolate chip bread pudding French toast, which just sounded killer as I read it on the menu. Almost as if they knew the shortcut to my heart. And while it was definitely good, they screwed it up a hair by serving it up on the burnt side. Thus, Wifey had me bested with her baked eggs and proscuitto, which was so well balanced the way the salt of the meat brought out the flavor of the egg- and together with that bread? – I was such a wonderful thing I was bouncing around like Tigger. I also wound up trying my son’s scrambled eggs, which were pretty damn good too, considering how basic they were, which leads me to believe that perhaps the eggs also came from a farm. Okay, so that’s two things, but I will eat shards of glass if you prove to me that the chocolate chips in the French toast came from a friggin’ farm. I mean c’mon!

3 teeth

Momofuku Milk Bar

72 Wooster St. New York, NY 10012(347) 577-9504milkbarstore.com

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Momofuku Milk Bar is what happens when you let a mad scientist (David Chang), who is very in touch with his inner five year old, into the kitchen. Yes, this tiny dessert café (a.k.a. bakery) sports a menu that reads like something out of Charlie and the Chocolate Factory, minus the snozberries.

Starting with the cookies, the Compost Cookie (pictured) is most definitely the one to be getting, made from a menagerie of ingredients including (are you sitting down?) pretzels, potato chips, coffee, oats, butterscotch, chocolate chips and about 40 other things. No exaggeration. It’s salty meets sweet meets the kitchen sink. In fact, this cookie is so complex, it’s likely to give the other cookies a complex. And it does, because after the Compost, the other cookies range from good (the blueberry & cream) to good riddance, like the corn cookie.

The Cereal Milk in all of its various forms from milkshake to soft serve to, well, plain old milk (about which there is truly nothing plain), tastes like the leftover milk from a bowl of Fruit Loops. Genius in theory, but in practice there’s actually something a bit unsettling about this one, because you can’t help but wonder who, and how hygienic was the person who ate the bowl of cereal from the milk you are now drinking? Granted this is obviously not how it’s made, or at least I pray it’s not, but for some reason it still triggers this visceral off-putting reaction.

Another infamous treat at the Milk Bar is the Crack Pie. Basically a variation on a chess pie with toasted oats and hints of butter cake. The net, net is supposed to yield something so addictive it’s like that other addictive thing bearing the name “crack.” Well, having never tried the cocaine version, I can only speak from my experience of the pie, and addicted I am not. Primarily because it is way too sickly sweet. And that’s kinda the problem with Milk Bar in general, much of the stuff is so crazy sweet that it becomes polarizing.

But polarizing means there are two extremes, and while the Cereal Milk and Crack Pie fall at the low end, the Compost Cookie and the Birthday Cake Truffles fall at the peak. Now I know some people dismiss these as birthday cake pops without the stick, but I would say that is a drastic oversimplification. It’d be like calling quantum physics similar to algebra because they are both math. Yes, there’s way more going on in these balls than meets the mouth.

So ,while it’s not exactly a smashing success like Ko, the Milk Bar still has its moments. You just have to navigate your way through the sugar bombs.

3 teeth