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Dessert Alert: Talenti Gelato Stand in Bryant Park


(Talenti Gelato e Sorbetto is located in Bryant Park on 40th bet. 5th & 6th, open from 11:30 AM – 8 PM, only open through summer)

Fellow desk rats!  Short update since New York weather has been blessedly gorgeous as of late (not hot enough to plaster you in sweat, enough of a breeze to blow the smell of Wall Street back).  The stand previously occupied by Magnum Ice Cream Bars last summer has been replaced by Talenti Gelato e Sorbetto (bonus points: they’re from Minneapolis!).  I was initially disappointed seeing as the decadent and guilt-inducing Magnum bars were a solid pick-me-up on days I stared longingly outside between marathon Excel runs.  However, a quick look-see on the brand (which doesn’t seem to have a backstory on their website leading me to think they’re secretly owned by Nestle or some other conglomerate) shows plenty of ecstatic customers, enticing flavors, and a focus on proper ingredients and methods.


The server said they rotate flavors every week and a half or so.  Great!  Since the flavors currently on sale skewed more towards the “warm” and “hearty” (think caramel, dark chocolate, peanut butter) vs. light, summery ones (the Alphonso Mango on their website sounds bomb!), I bookmarked the place for a 2nd or 3rd try.  Yes…I’m unabashedly using an excuse to go back multiple times.

A single scoop goes for $4.5 and a double goes for $6 (I think…the sight of frozen desserts usually short-circuits my capacity to remember important details).  The scoops are generous, they’re open till 8 PM, and they’re an official sponsor of the movie nights in the park!  The only downside is that some of the flavors had visible ice crystals on it, causing a slightly unpleasant “freezer-burn” feel to the Southern Butter Pecan scoop I got.

A second try perhaps?  Anyone in the New York area want to test all their flavors with me?!

Filed under: Wander

About the Author

Posted by

Paolo Española is a wandering diner in search of a good meal and an ever-elusive identity. He started this blog during a soul-crushing stint as an Accountant and later co-founded Hidden Apron, his side project that’s dabbled in everything from private catering, hosting pop-up dinners, podcasting, and everywhere in between. He is a contributing author to the best-selling cookbook, “The New Filipino Kitchen” and believes that food is a universal language that can solve the world's most challenging problems, help people believe in their own potential, create communities to shared stories, and realize that in Breaking Bread, we Break Boundaries.


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