Gone are the days when cereal was just for breakfast and only acceptable to eat as a child. New York lets us have cereal whenever and however we want it – whether it’s topped on a cake or mixed in a soft serve. Milk & Cream Cereal Bar recently opened their doors in Chinatown, giving Kith’s cereal treats and Milk Bar’s cereal soft serve a little competition. Downtown tested Milk & Cream Bar’s desserts, all in the name of research of course.
Milk & Cream Cereal Bar’s menu allows you to customize your own dessert, from cereal bowls to ice cream swirls and milkshakes. We highly recommend the ice cream swirl, mixing in one cereal with ice cream. Vanilla or cookie dough ice cream? Let’s be honest, that’s hardly a question: cookie dough ALWAYS wins. The hardest part is choosing between all the cereals and toppings.
We might be adults, but choosing cereal certainly does not get easier as we get older. Toppings include gummy bears, teddy grahams and cookie crunches, as well as healthier options such as fruits and nuts. Now that’s what we call balance. Luckily, you can add as many toppings as you want if you’re willing to pay a little extra. Last but not least, add a drizzle of your choice before you enjoy your feast! If all of this is a little overwhelming, Milk & Cream Cereal Bar also offers specials. Each special involves cereals and toppings that go together perfectly, taking away the stress of deciding between all those options. You can’t go wrong with the big apple pie or peanut jelly crumble! Photography by Siobhan Gunner
“I’m so passionate about all things chocolate that I can think of nothing better than having the opportunity to share my knowledge and its history,” said Torres. For this venture, Jacques partnered with Eddy Van Belle, chocolate aficionado and founder of four other Choco-Story museums around the world, from Belgium to Uxmal. Of the partnership Torres added: “Creating an immersive experience in New York that would reflect our love of chocolate was our mutual goal.”
Museum visitors can download the Choco-Story phone app, which allows them to discover four virtual 3D animations during the visit of the museum by scanning one of the posters with their phone.
Choco-Story New York is located at 350 Hudson Street and is open Wednesday through Sunday from 10:00 AM to 5:00 PM. Tickets are available for purchase at www.mrchocolate.com/museum.
With Valentine’s Day less than two weeks away, most of us have not yet purchased a gift for our loved one(s).
For the sake of originality, here are 20 gift suggestions for those seeking to offer something more original than a bouquet of flowers and/or a box of chocolates:
New York City chocolatier Jacques Torres has a number of playful Valentine’s Day exclusives available. The “Spanker Lollipops” are for the less conservative chocolate fans, while the Champagne Truffles and I Love You Squares ought to appear to the classier of folks. Available at all Jacques Torres New York locations — Hudson Street, DUMBO, Amsterdam Avenue, Rockefeller Center, Midtown East, NOHO, and Grand Central Terminal — and select sweets are available for national shipping online at www.mrchocolate.com.
A bottle of D’USSÉ — a brand with a 200+ year legacy — may be easy to find locally, but the drink itself was naturally-aged at least four and a half years in France’s Château de Cognac. Combining cinnamon, almond, honey and dried fruits in its flavoring, D’USSÉ VSOP Cognac is the rare spirit that is both strong and delicious. And just in time for Valentine’s Day, D’USSÉ has released some great free recipes online; I recommend The Storm, which mixes the Cognac with triple sec, grenadine, cranberry juice and ginger beer.
Few brands are as universally-loved as TOMS, arguably the pioneers of the one-for-one business model. TOMS has come a long way from basic colored slip-on shoes, and its new TOMS X James Goldcrown collaboration is especially eye-grabbing. James Goldcrown is the artist behind the viral Love Wall murals found in New York and Los Angeles, and as released in early January, the new TOMS x James Goldcrown shoes are beautiful, love-centric, and available for both men and women.
A member of The Specialty Foods Association, an affiliate of Fare Trade NYC and a member of the Good Food Merchants Guild, MOUTH is a popular online retailer known for its indie food, drink and gift picks. In other words, curators are choosing the best of what’s new so you don’t have to spend your time researching such. The new raspberry-flavored, hand-crafted X&O Candies? The Bourbon & Tequila Spiked Chocolate Sauce? The Love You Like XO set including Raspberry Rhubarb Goat Milk Caramels? Too many great options — and these are just some of the picks that MOUTH has curated for Valentine’s Day!
If your better half is a football fan, then Ava’s Cupcakes has a new product that will suit both your Super Bowl and Valentine’s Day needs. Helmed by chef Michelle Spell, Ava’s Cupcakes is offered the “Game Day” Sugar Cookie Set, featuring colorful and shaping football-themed cookies. Goal posts, team helmets, stadium, edible platinum trophy…It’s all there! And beyond those special days in February, Ava’s also offers gluten-free and vegan options.
A smart gift may lead to some lip action, so it’s best to be prepared for that. Yes To just released its 2-Step Lip Kit, consisting of Exfoliating Lip Scrub and a Lip Mask. Both parts of the kit smell like coconut and are nearly 100% natural like all Yes To products are known to be.
Other lip-related products to look into this year are H2O+ Beauty’s new Oasis L-Balms and Lip Gels. Each balm is packed with natural beeswax to help nourish and smooth dehydrated lips. Each gel includes a splash of Water Lily extract, leaving lips with a plush texture and a glossy finish. Beauty meets hydration with H2O+.
Snake River Farms’ meat is utilized by many top chefs, including Thomas Keller, Wolfgang Puck, Gabriel Rucker, Alvin Cailan and Michael Mina. But unlikely many vendors to top restaurants, Snake River Farms also sells its meat direct to consumers. Hugh Acheson’s Curated Steak Box — priced just under $200 — includes American Wagyu filet mignon and ribeye, one Lodge skillet, one Mercer saucing spoon, 1 Bragard kitchen towel, Jacobsen’s Flake Finishing Salt, and Hugh Acheson’s Steak Cooking Guide. In other words, meat you won’t forget, along with some tools on how to prepare a great steak in the future.
I have observed that make-up is a long-term game, as it is not just about buying brands that are good for your skin, but also about the tools you use to apply it. The Artis Elite Smoke Collection — available at www.artisbrush.com — is comprised of 10 brushes. As an example, the larger oval brushes (Oval 10, Oval 8, Oval 7) are designed for the application of base products. Each of the brushes are made exclusively with CosmeFibre. In turn, expect brushes that are both long-lasting and easy to clean.
For those interested in both grooming and beer, BRÖÖ is an exciting brand and its new Craft Beer Barber Collection is sure to keep its users both clean, refreshed and cool. Beer has long been used as a home-brewed remedy for strong hair and healthy skin, and the products of BRÖÖ are rich in B vitamins and proteins. The Craft Beer Collection includes the 3-in-1 soap-free Hydrating Condi-Shave Cream, the 4-in-1 Shower Session Wash, and the 3-in-1 Hydrating Mug & Mane Lotion. Perfect for the shower and beyond.
PHYTO’s PHYTOLOGIST is the first of its kind, targeting the four attributes of hair-thinning: density, thickness, strength, and shine. Its 99% natural formula is full of powerful plant extracts (e.g. Cacao, Indian Gentian, Scutellaria Baicalensis Georgi). On top of being an effective hair treatment, PHYTOLOGIST is lightweight and can be left in.
Based in the Yarra Valley of Australia, Four Pillars Gin has made major waves in the U.S. since launching here less than a year ago. Four Pillars Rare Dry Gin includes indigenous lemon myrtle, Tasmanian pepper, juniper, cardamom, coriander, star anise, lavender, cassia, and angelica, while each batch also includes eight pounds of fresh orange gins. Beyond being served in a beautiful bottle, Four Pillars numbers its bottles, further exemplifying how this is the rare craft gin that could also appeal to the masses.
The Beachwaver Co. got a lot of press when it was uncovered that the Beachwaver S1 was used by celebrity hairstylist Sarah Potempa at the 2016 Victoria’s Secret Fashion Show. The Beachwaver S1 makes three different styles of curling easy to do within minutes: defined curls, loose beachy waves, and glam waves. The S1 is now being sold for a limited time in white via www.beachwaver.com.
In the case that you are spending your Valentine’s Day with a canine, there are still gifting options to consder. Just in time for Feb. 14, the Lord Jameson Dog Patisserie — which launched in New York last year — is offering its Valentine’s Day Limited Edition Petite Pouch. Its ingredients are 100% organic, vegan and free of GMOs. Also available for sale at Beasty Feast.
Clinique has a new product on the market for waking up your skin: the Pep-Start HydroRush SPF 20 Moisturizer. A long-lasting, lightweight daily moisturizer, the Pep-Start HydroRush boosts collagen. Available at local New York Clinique counters and at www.clinique.com for just under $30.
In this gift set from Maille, Black Truffle and Chablis Mustard is packaged in an exclusive stoneware jar from La Maison Maille, as packed in an elegant black and gold gift box. The rare upscale mustard meant for a foodie. Now sold at both www.maille.com and the Maille Flatiron Retail Store located at 927 Broadway.
A picnic in not ideal this time of year in New York, but this gift box from La Tienda may have you reconsidering that. This Spanish-themed tapas box for two includes La Riojja dry-cured chorizo sausage, Peregrino anchovy stuffed olives, Torres truffled potato chips, and Marcona almonds. It is available for order via www.latienda.com.
This Sonoma County wine has the color of a champagne diamond and is lively and racy with hints of pomegranate, golden delicious apples and wildflowers. It’s perfect for sipping alone, or works well with a large range of foods, including roast chicken, salmon, seared tuna, crab cakes, and ceviche. Or, of course, a Valentine’s favorite: strawberries and chocolate. This treat can be ordered from www.gothamwines.com.
Chocolate is synonymous with Valentine’s Day, but perhaps you will be craving some saltiness with the sweet. In that case, the Jacobsen Salt Co. has the Salty Candy Duo box, in which Black Licorice and Caramels are both wrapped up. Williams Sonoma sells these sweets, as does the company via www.jacobsensaltco.com. The brand also offers unique gift sets including Salt Of The Month Club and The Ultimate Pantry.
For those seeking a heavy metal-themed Valentine’s Day, well, Judas Priest has just re-issued its classic 1986 album Turbo as a three-disc set. In addition to the remastered original studio album, the set includes a full show from 1986’s Fuel For Life Tour, as recorded at Kansas City’s Kemper Arena. All the Priest hits are played and all the expected stage banter of Rob Halford is included. A wonderful rock time capsule featuring one of rock’s greatest bands.
Established in New York City in 1987, L.A. Burdick Chocolate was largely-inspired by travel to France and Switzerland by founder Larry Burdick. He and wife Paula — a graduate of the Fashion Institute Of Technology — co-founded the company, as known for both its pure chocolate and its hand-made delicacies. Beyond its online and mail-order offerings, L.A. Burdick now has stores in New York, Boston, nearby Cambridge, and Walpole, New Hampshire; its New York operations are now run out of SoHo on 156 Prince Street.
Beyond the quality of its ingredients, one of Burdick’s trademarks is its seasonal and limited-edition items. Not only does L.A. Burdick have specialty chocolates available for Christmas, Hanukkah, New Year’s Eve and Valentine’s Day, but such is also made special for St. Patrick’s Day, Halloween, Thanksgiving and the birthday of Robert Burns each year. More about this was uncovered via Q&A with Michael Klug, Burdick’s Head Chocolatier, and Cathy Watson, the brand’s Chief Operating Officer.
How does your new store in SoHo compare to other L.A. Burdick locations?
Cathy Watson: The new location is set up with the same structure as our other locations. It is a bit more compact as it is the smallest square foot store, but it gives us the opportunity to focus on the chocolates. After all, that is who we are.
Michael Klug: All of our store locations have the same flair of old-world Europe, with warm wooden tones on our displays and a welcoming feeling that I would best describe as “ cozy comfort.” However, our Boston location is our largest store with a very generous display of chocolate products and extensive seating capacity. Our Cambridge location is a favorite institution among college students around Harvard Square. The seating and display is more limited.
The SoHo location is our smallest store location, but reflects the same style as all our other stores. Walpole, where we are headquartered, is similar in size than our Cambridge store, with a little larger display option for products. We also have in Walpole our largest loose bonbon display. The café in Walpole shares its store with a local restaurant/bistro that is similar in furnishing style, but does not belong to our company.
To you, what makes L.A. Burdick different from other chocolatiers?
CW: Integrity. Love. Passion. All the ingredients necessary to stay true to who we are and the commitment to continue to give the customers the freshest, highest-quality product consistently for 30 years.
MK: This is a very wide question, and all other chocolatiers are so different from each other in the first place. We stand out by having an extremely strict commitment to freshness; we give our fresh bonbon assortments a shelf life of two weeks. We don’t use any preservatives, artificial ingredients, food colorings or molds. All of our chocolates are very detailed, garnished, are truly handmade and we use only highest-quality ingredients. Our signature chocolate mouse is present in each bonbon assortment and gives our exquisite elegant look a unique charming touch, that separates us easy from all other chocolatiers.
In addition, we focus on the chocolate flavors in our creations and have them being paired with their individual seasonings but not dominated. You will always be able to taste the finesse of the chocolate that is used in our Fig, Raspberry and Ginger bonbons, for example. At last, our hot drinking chocolate stands out as one of the most decadent, rich, complex hot beverages that can be found.
Where are your chocolates sourced from? Or is that a secret?
MK: We source our chocolate from Central and South America, the Caribbean Islands and Madagascar. We only source chocolate that meets our highest criteria, where we want to taste the quality of the cocoa upfront and not the sugar profile that is added to the cocoa. This is a wide problem with mediocre chocolate, that even in a high cocoa percentage chocolate the sugar flavor can be upfront the cocoa flavor. It is due, in these cases .to the large particle size of the sugar crystals.
Do you have a favorite product from L.A. Burdick?
CW: That is difficult, I don’t believe I do. I have many favorites, and depending on how I am feeling will depend on what I may choose.
MK: I personally love the single-source chocolate bars and our chocolate assortment boxes the most. The variety of different creations in the boxes offer me a quick satisfaction for every type of chocolate mood I am currently in.
Are there any holiday-specific products being offered by L.A. Burdick?
CW: Yes, we make handmade chocolate snowmen. They come in a wood box of nine, tied with ice blue French-wired ribbon and handstamped with a silver wax seal.
MK: We have for every holiday a large selection of chocolates. Right now we offer chocolate snowmen, German Christmas Stollen, tuxedo penguins for New Year’s, Hanukkah decorated wood boxes for chocolate assortments and chocolate mice assortments. January, we celebrate Robert Burns’ birthday with a wonderful single scotch whisky assortment. We have a special Asian-inspired chocolate assortment for Lunar New Year. Valentine’s-themed chocolate boxes, which included handcut chocolate heart bonbons. Easter chocolates in a very large variety…Mother’s Day features our chocolate bees and a 10-flavored fruity, floral spring bonbon assortment. Hand-dipped chocolate Elephants from April to August to support the David Sheldrick Wildlife Trust. Halloween-based chocolates with chocolate ghosts, bats and chocolate assortments presented in a coffin box. Thanksgiving, we do handmade chocolate turkeys.
How do the current offerings of L.A. Burdick compare to what the store sold decades ago?
CW: The offerings are still to this day made the same way, and we have many of the same offerings, chocolate mice included. Michael has created other bonbons over the years to add to the collection, as well as creating specialty assortments for holidays…Other whimsicals have been added throughout the years. Snowmen, bunnies, ghosts…
MK: We always create new chocolate bonbons and products, but our style of how they are made and what characteristics dominate them is unchanged. We always look for very thin-shelled handmade chocolate products but our variety is more than doubled of what we did 20 years ago. Some products are still the same, like our classic mice and some of our bonbon like the Baton Framboise, Brazilia and Richelieu. But the variety offers so many options that were still not available back then like, turkeys, snowmen, special seasonal assortments, pate de fruit plain and chocolate covered and many many more.
New store aside, what is coming up for L.A. Burdick?
CW: We will continue to grow the company by putting in new stores in strategic locations, also continue to grow our mail-order business. In this business, when you talk about what is coming up, it’s really about continuing to source and making sure you are always getting the best ingredients. From the use of local farms for our cream and butter, to knowing where the beans come from that create the couverture used for our bonbons. There are so many companies that begin taking shortcuts to show a better profit, and we have to continually be certain that the products and ingredients that we purchase are always the best and will not allow ourselves to purchase anything but. This would mean, changing vendors if the vendor cuts corners.
MK: We will be expanding our retail program to Chicago this coming year, celebrating our 30th anniversary with the presentation of some special bonbons and drinks. Probably adding some more single-source options if we find cocoa sources that meet our standards.
Have you always been passionate about chocolate? Where did you work before L.A. Burdick?
CW: I have always had a sweet tooth — it is my downfall — and I have always loved business. So for me, this was a match made in heaven. I was in the restaurant business for many years before coming to Burdick’s. In fact, I bought a restaurant when I turned 21 instead of going to school. I taught myself how to be successful with a lot of hard work early on.
MK: I was passionate about food since my teens and so fascinated with it that in my early 20s gave up law school in Germany and did a formal education in the German cooking apprentice program. I was fortunate to learn 3 years in two-star Michelin restaurant in Cologne. From there I worked as a cook and pastry assistant under Eckart Witzigmann in Munich — if you Google him that will easy tell how special that experience was for me — and then was the pastry chef for Dieter Mueller’s restaurant in Bergisch Gladbach, which also achieved 3-star Michelin.
I moved to New York in 1993 and was pastry chef of Lespinasse under Gray Kunz and pastry Chef of Chanterelle under David Waltuck in 1997. After working for two years at The Mark Hotel in New York, I became Head Chocolatier at L.A. Burdick Handmade Chocolates in 2002. So my passion for food and chocolate goes hand in hand, but my base from savory food in my early years in the gastronomic world I consider my strongest asset as a Chocolatier. I always see our product as a delicacy and food product, and not as candy .
When not busy with work, how do you like to spend your free time?
CW: Hmm…This can sometimes be a problem because I am tied so closely with my position. But I love to travel, go antiquing, and just sit and look out at the ocean. Something low-key and calming.
MK: I always like to travel and taste the food of the world. Sadly that doesn’t happen too often, but cooking at home, enjoying fantastic wines especially reds from Bordeaux, Burgundy, Rhone, Piedmont and whites from Germany, Loire, Alsace and Austria. I also enjoy fly fishing and classical music. But most of my time is occupied with my family life — my wife Ann-Michele and son Valentin.
Any upcoming concerts or events for you?
CW: Personally? Unfortunately this time of year comes with no plans except a huge family gathering at my house Christmas Eve. I have had it for the past 15 years ever since my dad passed. I don’t have any concerts or events scheduled, I begin thinking of those things in the spring.
Do you have a favorite restaurant in New York?
CW: I personally don’t. When I am there, it is all business and I step out to grab a bite. But I love it when I go with Michael, because he is such a foodie that he always has a great place to go.
MK: I have to say since living in Walpole, New Hampshire since 2002, my exposure to the New York restaurant scene is limited. But I do love my dear friend Anita Lo’s Annisa very much. Also for casual great Germanic/Austrian fare, Erwin Schroettner’s Café Katja, the only place were you get great white asparagus when in season.
Finally, any last words for the kids?
CW: Children that are introduced to our chocolate at a young age learn about “real” chocolate. I know a few that have grown to become chocolate snobs and will not eat any other chocolate. It gives them a taste of a high quality product. They love the mice, penguins and snowmen!
MK: Good chocolate is not about cocoa percentage, only about great cocoa.
With Christmas and Hanukkah just a bit over two weeks away, there is still time to do some gift-planning for this holiday season. Below are 10 recommendations to keep a friend or loved one warm, cozy and/or clean:
Recently launched in the New York market, Wine & Whiskey carries an annual subscription fee of $175. In turn, members are invited to secret, exclusive pop-up events with quality-oriented food and rinks. Wine & Whiskey NYC promises that no two of its events are ever the same, and attendees can partake in an interactive system to earn future rewards.
Ragstock is a Minneapolis-based clothing chain, but fortunately, it sells its goods online and will ship internationally. Ugly Christmas sweaters are one of Ragstock’s specialties, and the company has over 25,000 vintage sweaters in-stock; some are priced near the $200 mark. Ragstock also sells Hawaiian shirts, Hanukkah wares — see above — and all sorts of throwback fashion.
Allen Brothers meat is a staple of Halls Chophouse, Gallagher’s Steakhouse, Bohanan’s Prime Steaks and Seafood, and the Hillstone Restaurant Group. In turn, it is surprising that Allen Brothers meat and seafood can simply be purchased over the web. The company, which started in 1893, is currently running 12 days of exclusive offers; day 8 was 20% off on 4 x 9 oz. bacon wrapped filets. Surprisingly affordable when considering how top-notch Allen Brothers is known to be; subscription gift plans, including the Burger Of The Month plan, are now available.
Known as Mr. Chocolate, Jacques Torres Chocolate first opened in the DUMBO neighborhood in 2000; Jacques had spent more than a decade honing his craft with Le Cirque and the Ritz Carlton. Beyond Jacques’ nine New York City locations, his website offers timely holiday-themed chocolates; gelt is only one of the Hanukkah offerings. The “Gifts and Favors” section includes sets of all flavors and themes; the Chocolate All Year set, priced at $585, truly has something for everyone. Gluten-free and kosher options are also available from Jacques Torres.
I have never seen a cheese board this beautiful, and I have never seen a cheese board this practical. Part wood and part marble, it also acts as a serving tray. On top of that, it was handcrafted and produced sustainably.
In a New York City winter, you need to keep your head warm, but odds are that also want to listen some music while outside. Instead of wearing earbuds under a wool cap, this bass-heavy item from Free People kills two birds with one stone, as headphones are built into earmuffs. Compatible with most smartphones — it has a standard headphone jack — and one size fits all. The earmuffs come in black and grey and, for those concerned, the fur is faux.
Another winner available via Free People, the To Go Tea Steeping Mug is handmade in the U.S., as produced by Victoria Smith Ceramics. It features a tea strainer and lid, making it easy for tea on-the-go. Beyond its functionality, its design is also commendable, both handpainted and glazed.
For those looking for the experience of a trend-setting lounge within the comfort of their own home, Cocktail Courier is both upscale and economical. A monthly subscription service, Cocktail Courier brings you a kit full of the ingredients needed — between 4 and 12 — to prepare a specialty craft drink helmed by a top bartender. This month’s cocktail is The Code, which includes both D’USSE and Disaronno, and is available through Jan. 1; DJ Khaled recently posted about the drink on social media. Priced at $63.92, that comes out to $7.99 per cocktail.
Since launching in 2000, REN Clean Skincare is known to follow the three P’s: performance, purity, and pleasure. Its ingredients are 100% plant and mineral-derived, whether you are talking about one of their body washes, shampoos or hand creams. REN’s Wake Wonderful Night-Time Facial is a three-phase product, serving as a exfoliator, then a revitalizing massager, and finally a hydrating mask. It is safe to use up to five nights a week and can be applied under a serum or moisturizer or on its own.
Adidas’ Jaysor aD20 sunglasses are not only fashionable and sporty, but also functional and lightweight. It has a rectangular shape with a single bridge, and features a full rim frame, as made of plastic. The aD20 sunglasses are unisex and come in five color varieties: black/grey, grey matte, blue matte, grey/chrome, and transparent/blue.
During the summer, ice cream transcends the barriers of dessert and becomes an everyday essential. The guilt that often accompanies the consumption of ice cream seems to lessen in the summer. High temperatures and a general loosening of rules during July and August make ice cream feel more like a necessity and less like a splurge.
To celebrate National Ice Cream Day on Jul. 17, I was lucky enough to visit the Neuhaus Flagship store on Madison Avenue. As you enter, the noise and chaos of Madison Avenue quickly dissipate. Dazzling and whimsical arrays of the finest Belgian chocolates lie atop dark mahogany tables and fill floor to ceiling shelves. There is chocolate in all shapes and sizes. My favorite sugary creations were tiny roses made entirely from rich Belgian chocolate, each petal representative of the attention to detail and presentation evident in every aspect of Neuhaus. The company is dedicated to quality, and all of the chocolate in Neuhaus is created in Belgian, from original recipes aging as far back as 1857.
However, I visited Neuhaus not for the chocolate, but to taste their ice cream, in honor of the national holiday. The Madison Ave. location only recently began to serve ice cream, and is actually the only Neuhaus in America to serve ice cream at all. The store’s ice cream is made with milk from a local dairy and created in a creamery in Brooklyn. Neuhaus also hand rolls their waffle cones and creates personalized cones, half dipped in Belgian chocolate and covered with chopped nuts. The store also offers to drizzle your cone under a dark or milk chocolate fountain behind the counter as well as sprinkle an assortment of artisan toppings a top your creation.
As well as a hand made waffle, Neuhaus also offers a special flavor of the month, July’s is matcha green tea. I spoke to Jason Wu, a Neuhaus employee, who said currently the top selling flavor is salted caramel drizzled with milk chocolate.
I tried the strawberry and matcha green tea and our Downtown photographer tried the cookies and cream as well as chocolate. The ice cream is rich and flavorful and entirely beautiful in its own way. The staff at Neuhaus were warm, friendly, and extremely knowledgeable about the company.
I highly recommend stopping by Neuhaus the next time you feel the need for ice cream.
Milk & Cream Cereal Bar’s menu allows you to customize your own dessert, from cereal bowls to ice cream swirls and milkshakes. We highly recommend the ice cream swirl, mixing in one cereal with ice cream. Vanilla or cookie dough ice cream? Let’s be honest, that’s hardly a question: cookie dough ALWAYS wins. The hardest part is choosing between all the cereals and toppings.
If all of this is a little overwhelming, Milk & Cream Cereal Bar also offers specials. Each special involves cereals and toppings that go together perfectly, taking away the stress of deciding between all those options. You can’t go wrong with the big apple pie or peanut jelly crumble!
Photography by Siobhan Gunner
