![]() ![]() *A version of this article appears in the September 2, 2019, issue of New York Magazine. It makes me really happy.”Ĭaffè Panna, 77 Irving Pl., at 19th St. “I just have so much fun pairing coffee and ice cream, and figuring out all the different things that go really well in an affogato,” she says. ![]() Choose the time you want to receive your order and confirm your payment. It will also be used to crown Meyer’s signature dessert, composed affogato sundaes that combine their Italian roots with Meyer’s all-American love of mix-ins, crunch, and swirls. View products in the online store, weekly ad or by searching. There, the high-fat cream of Piemontese cows will be whipped fresh and dolloped freely, as it is in Italy. But especially, Meyer says, with panna, or whipped cream, the topping that inspired the name of her new shop, Caffè Panna. We start with a mix of sweet and tart apples sourced from the Hudson Valley of NY. It was in that city, on a sojourn cooking at the American Academy, that Meyer first fell in love with Italian gelato culture - how the product was churned daily and not allowed to harden overnight, the fruit-forwardness of the flavors, the way it was ingrained into the whole of society’s daily life. Opened by Hallie Meyer in 2019, Caff Panna in Gramercy Park has become a favorite among NYC’s ice cream stans in part to its daily changing selection of Italian-inspired offerings. A Four & Twenty Blackbirds classic and our most popular pie. That led to debuts at Bronx Night Market and Hester Street Fair, the Penn State ice-cream short course, and a monthlong gig at Otaleg, a new-school gelateria in Rome. She began as a hobbyist and started churning professionally last year at a Mott Haven pop-up near the elementary school where she was serving as an AmeriCorps volunteer. But then I was like, This is the real thing, actually.” “I thought it was going to be in my old age or something- Oh, I’ll just do that when I’ve done the real thing. “I always wanted to open an ice-cream shop,” says Hallie. The younger Meyer, who has cooked and worked in food-related ventures for much of her life, has apparently inherited the hospitality gene. Espresso con Panna is a simple, delicious, rich and bold Italian coffee drink consisting of espresso with whipped cream. But Meyer is about to get some very friendly competition: His 26-year-old daughter Hallie is opening her own, unaffiliated café-bar-gelateria in the very same neck of the woods. They churn every ice cream flavor onsite daily. It would seem that the restaurateur was attempting to corner the market in caffeine and frozen dairy. A neighborhood spot, Caff Panna welcomes people throughout the day for coffee, ice cream, or both. If you happen to be in Gramercy and find yourself craving ice cream or coffee, you could always dart into Danny Meyer’s Daily Provisions, or his Maialino, or head a couple blocks north to his Caffe Marchio. Caffè Panna’s hazelnut cocoa sour cherry affogato sundae combines cocoa-hazelnut-sour-cherry-swirl ice cream with graham-brittle crunch, cocoa-hazelnut paste, espresso, and panna. ![]()
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