PainGelato at A.B. Biagi in New York City
Sandwiching ice cream between two buns is nothing new — just ask the Italians, who call the summertime staple brioche con gelato. Most Americans, however, are more familiar with the cookie kind, and thanks to spots like Coolhaus and Melt Bakery, gussied-up versions of those have been making the rounds in New York City for a few years now. But a new French-Italian hybrid is melting our hearts as of late: the hefty, customizable PainGelato ($8) by Nolita ice cream shop A.B. Biagi and Brooklyn bakery Bien Cuit.
On our recent visit, owner Antonio Barras Biagi suggested we pair our gelato of choice (a wonderfully nutty amaretto) with the orange-blossom brioche. After plucking the bun from a glass cloche, he filled it up with ice cream, then dropped it into a press that resembles a waffle iron, minus the lines. A few seconds later, our PainGelato emerged toasted with the scoop of amaretto firmly sealed inside. Each ensuing bite was the perfect mix of warm, buttery brioche and cool, creamy gelato. Get 'em while they're hot (and cold).—Patty Lee
235 Elizabeth St.; 212-219-8094