It's gonna be a long, hot summer in the Northern Hemisphere! This column, '"Wet Hot OC Summer," is here to share the best ice cream spots and gelato trucks around the world, teach you how to prep the punchiest picnic cocktail, and show you where to escape the heat.
We thought we'd start the ice cream situation off a little unconventionally. Rather than giving you the scoop on your average “that's amore!” gelato, we checked out Popbar, where the gelato and sorbet are only the beginning! Made naturalmente and daily, the gelato, popped on stick, is rolled in your choice of toppings (almonds, pistachios, coffee grains, and more), dipped, and then DOUBLE dipped into either dark, milk or white chocolate. I stopped by the West Village shop, facing leafy Father Demo Square, to check out the flavors and ask head pop man, Reuben, some questions.
How did you get into the ice cream biz? We are Italian and German so we had it in our blood!
Scooping since? We don't scoop! We Pop! Popping since May 2010
Peak hours? 3-11pm daily
Known for: Definitely our Pistachio Pop: gelato half-dipped in dark chocolate, popped with chopped pistachios.
What's your favorite flavor? I like the classics, my favorite is strawberry pop: sorbetto half-dipped in milk chocolate.
Describe its taste in three words. Fresh, fruity, delicious
Ice cream or gelato? Gelato only!
Cone or cup? Stick only!
Fantasy flavor? All our flavor fantasies are slowly becoming reality!
Favorite childhood ice cream memory? Buying gelato in Milan, Italy where I grew up.
Do you have any regulars? We recognize many regulars by the way they look at the pops. If they stare at a flavor, they are regulars.
POPBAR
5 Carmine Street
New York, NY 10014
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Kiwi fruit and hazelnut gelati
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Pistachio and almond crunch!
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I went for peanut butter with dark chocolate and almonds
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We thought we'd start the ice cream situation off a little unconventionally. Rather than giving you the scoop on your average “that's amore!” gelato, we checked out Popbar, where the gelato and sorbet are only the beginning! Made naturalmente and daily, the gelato, popped on stick, is rolled in your choice of toppings (almonds, pistachios, coffee grains, and more), dipped, and then DOUBLE dipped into either dark, milk or white chocolate. I stopped by the West Village shop, facing leafy Father Demo Square, to check out the flavors and ask head pop man, Reuben, some questions.
How did you get into the ice cream biz? We are Italian and German so we had it in our blood!
Scooping since? We don't scoop! We Pop! Popping since May 2010
Peak hours? 3-11pm daily
Known for: Definitely our Pistachio Pop: gelato half-dipped in dark chocolate, popped with chopped pistachios.
What's your favorite flavor? I like the classics, my favorite is strawberry pop: sorbetto half-dipped in milk chocolate.
Describe its taste in three words. Fresh, fruity, delicious
Ice cream or gelato? Gelato only!
Cone or cup? Stick only!
Fantasy flavor? All our flavor fantasies are slowly becoming reality!
Favorite childhood ice cream memory? Buying gelato in Milan, Italy where I grew up.
Do you have any regulars? We recognize many regulars by the way they look at the pops. If they stare at a flavor, they are regulars.
POPBAR
5 Carmine Street
New York, NY 10014
MAP
.jpg)
Kiwi fruit and hazelnut gelati
Pistachio and almond crunch!
I went for peanut butter with dark chocolate and almonds
