The masses are thronging at the corner of Bleecker and Carmine Streets ( a corner in Greenwich Village historically and deliciously serviced by Joe’s Pizza, which is now located a bit further north on Carmine St, just before W. 3rd. St) anew thanks to the arrival of Grom, an artisinal gelato gallery. The quality, texture and taste of Grom’s gelatos guarantee moments of sheer, unadulterated palatal bliss.
Founded by slow-food championing Piedmontese gelato artisans Federico Grom and Guido Martinetti, Grom’s flavors are created with ingredients that are primarily imported from the motherland. Everything from the inspired menu of flavors (composed of an even selection of fruity, nutty and basic flavors) to the design of the place, to look of the counter and stainless steel gelato receptacles exudes the buoyant joy of Italian summer. From the first patina of Grom gelato that coated my tongue (my first Grom cone was hazelnut), I was both elated and astounded by the authenticity of flavor. I have also had the joy of sampling their signature flavor, crema di Grom as well as torroncino (nougat), pistacchio, hazelnut, fior di latte and mint and they are all winners. The gianduja (made from milk chocolate and hazelnut paste) is sublime! The $5.00 that will buy you a cup or cone of this gelato will deliver the ultimate gelato fix.
If Grom has the wisdom not to mess with their winning formula and maintain their optimal refrigeration system (too many gelato places neglect to upgrade their systems and turn out droopy gelatos as a result (I’ve recently experienced this at Cones and Caffe’ Dante), Grom will surely continue to churn out satsified addicts like me.
That ice cream was the best ice cream that I ever had and I’ve been to Italy many times. I’m sosososo glad that they opened in NY…it’s about time. Be sure to mix the flavors.