I am one of those people that believes that gelato, ice cream, ices or any cold dessert is appropriate any time of the year. It is like chocolate. I will eat chocolate in 120 degree heat and I will eat gelato in -20 degree cold. If it is good it is good. This brings me to Popbar. The concept is frozen gelato on a stick in a variety of flavors. They include vanilla, chocolate, coffe, hazelnut, pistachio, and many others. At this point you have the option to eat it as is or coat it in white, dark, or milk chocolate.
Wait, I'm not done. The next step is to dip the chocolate covered pop into a choice or mixture of coconut, pistachios, hazelnuts, granola, or biscotti crumble. The result is a conglomeration of tasty goodness. I went with a chocolate gelato dipped in milk chocolate and then in crushed almonds. Reminded me of my favorite chocolate bar. My wife tried the Pistachio dipped in chocolate and crushed pistachios.
We were with my sister in law at the time. Her feeling was that chocolate covered nuts on the bar were not the way to go. She also felt my technique of sucking them was wrong as well. My wife and I assured her that was the best way to go.
Popbar, 5 Carmine St., nr. Sixth Ave.; 212-255-4874