Coconut and sherbet infused ice cream with pandan and gin? Yes, please.
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My favorite thing about the Long Island Bar is the deep-fried cheese curds served with a side of ranch. My second, third, and fourth favorite things aboutare eavesdropping on the couple inches away from me, the glow of the neon “No Dancing” sign reflecting off the terrazzo floor, and the smell of freshly cracked ice and sticky whiskey. The cheese curds I can have at a patio table outside.
, which was developed by the bar’s owner, Toby Cecchini, when he was working at the legendary Odeon. It tastes like pink lemonade and 2002., one of my favorite scoop shops in New York, is the brainchild of Sam Mason, formerly the pastry chef at WD-50. He’s been turning out small-batch flavors like miso cherry and pistachio cardamom caramel since 2013, and in his hands, even bacon, egg, and cheese ice cream is worth lining up for. At $120 for six pints , these are definitely a splurge.
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