The line at Morgenstern’s Finest Ice Cream (2 Rivington Street, 212-209-7684) usually stretches onto the sidewalk, and it serves some of the most delicious and unusual ice cream in the city. On a hot summer day in this concrete jungle, few things are as satisfying as cooling down with a scoop of one of their frozen delights.
At Morgenstern’s, flavors abound — from durian banana to raw milk to burnt honey vanilla. The choices are complex, yet always compelling enough to prompt the urge for a second scoop. Of all the whimsical flavors, their salt and pepper pine nut might be their greatest creation.
The creamy concoction is seasoned perfectly, with just the right amount of salt and pepper in each lick. The pine nuts, scattered whole throughout the scoop, bring a roundness and texture not often found in desserts; it’s somehow crunchy and smooth simultaneously. Served on one of their fresh monster waffle cones, this flavor is well worth the out-the-door wait.
The Village Voice is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10.
Here’s our countdown up to now:
#100: Laminated Blueberry Brioche at Dominique Ansel Kitchen
#99: Egg Shop’s Golden Bucket Fried Chicken
#98: Ramen Lab’s Torigara Shoyu
#97: Cannoli at Ferdinando’s
#96: Breakfast Sandwich at Dimes
#95: Banana Royal at Eddie’s Sweet Shop
#94: Fletcher’s Burnt Ends
#93: Almayass’s Mante
#92: Empellon Taqueria’s Fish Taco
#91: El Rey’s Sardine Tostada
#90: General Tso’s Pig’s Head at the Cannibal
#89: The Vegetarian at Meat Hook Sandwich Shop
#88: The 21 Club’s Creamy Chicken Hash
#87: Deep-Fried Olives at Via Carota
#86: Pougi at Loi Estiatorio
#85: Shelsky’s Hot Pastrami Sandwich
#85: Pearl & Ash’s Smoked Bread with Chicken Butter
#84: Gluten-Free Pizza at Rossopomodoro
#83: Perry St’s Chocolate Pudding With Candied Violets
#82: Whit’s End’s ‘Fuckin’ Bluefish Dip’