Food Find in New Orleans

May 5, 2008 | By | Comments (3)

Spumone_3I want to share one of our between-meal snacks during the IACP conference in New Orleans last month.

Seeking something sweet, fellow Cooking Light editors Kathy Kitchens-Downie, Julie Grimes, and I hit Brocato’s Italian Ice Cream parlor in the Mid-City section of town. Kathy’s parents, former New Orleans residents, recommended the place.

Angelo Brocato’s is a NoLa institution, in business since 1905. Old-timey inside and out, full of charm and character. If you visit, don’t be in a hurry. There will be a line, and it will move slowly.

Nolaspumone_5

We ordered a few items to sample, including house specialties such
as cannoli and spumone. The creamy, multi-flavored spumone is served on
a doily, which kind of puts the pressure on you; you need to eat it
before it melts into the paper.

Precious seconds passed as I took this photo, but such is the dedication of our reportage.

 

COMMENTS

  1. Eddie

    Precious seconds passed as I took this photo, but such is the dedication of our reportage.

    January 19, 2011 at 9:51 pm
  2. Hammster

    Ice cream on a doily? Not a good idea. That doily would have been whipped off that plate in a second. I just don’t care for non-edible garnishes. Perhaps a drizzle of a nice berry sauce or a dusting of powdered sugar if they wanted the white on the plate.

    May 9, 2008 at 9:04 am
  3. Jason

    Brocato’s spumone is my favorite. I was recently at Drago’s in Metarie and they served Brocato’s for dessert. Yum!

    May 6, 2008 at 1:30 pm

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