Here's what a nice article in the Times Food section can do. Grom, a gelateria imported directly from Turin, Italy opened its doors on Saturday, and by early afternoon the line stretched all the way up the block. It's motto, "il gelato come una volta" means "gelato as it once was", and their artisanal approach to ice cream has clearly created a demand among Upper West Side foodies who wasted no time in clamoring for a taste. We were all prepared to stroll up Broadway and grab a cup for ourselves, when we encountered this scene, and as much as we love gelato (which is a whole lot) we have a policy about waiting in line on the sidewalk for sweets. While waiting there wouldn't be nearly as mortifying as being caught dead in line for The Magnolia Bakery, it is still beyond our limits, even for someone with our prodigious sweet tooth. We will simply go in a few days, during the week. Of course, by that time, our anticipation will have built up to the point that we will probably order a small trough with a scoop of each flavor, but really, how bad could that be?
Grom 2165 Broadway, Upper West Side between 76th and 77th Streets
UPDATE: Is it wrong to have nothing but ice cream for lunch? Not in our world, but then, our world is a place where birthday cake is to be eaten at every meal until it's gone including breakfast and afternoon snack, but we digress. Must be a sugar high. The Shophound could only wait as long for our gelato, so we alighted upon Grom's doorstep at 12:15 PM only moments before a line started spilling out onto the sidewalk. We decided to go for offbeat flavors for our medium cup ($5.75. Yes, that's correct, $5.75). That allowed us three flavors, Cinnamon, Crema di Grom with Battifollo biscuit bits and Ecuadorean chocolate chips and Cassatta Siciliana with bits of candied lemon and orange. They were good, all of them, and different from what we usually find in the other local gelato shops (not that there is anything wrong with them). People used to strong simple flavors might be surprised at the subtler, more sophisticated taste, but we can't wait to go back to try the Gianduja and the other chocolate flavors. Is it worth waiting in line? Go early and you won't have to, plus you will have a perfectly good excuse for an ice cream lunch. More opinions can naturally be found at Eater.
Really, if you're gonna have ice cream for dessert anyway, why not save yourself a few calories and have it for your whole lunch?
Posted by: jojobe | May 07, 2007 at 02:09 PM