In Transit Blog: At Hotels, Hearing the Scream for Ice Cream

Written By wartini cantika on Selasa, 26 Agustus 2014 | 17.36

Photo The restaurant Asellina's gelato cart at the Gansevoort Park Avenue in Manhattan.Credit Homer Parkes/The One Group

Travelers in the mood for grab-and-go ice cream scoops can't usually find them at their hotels, but that is changing this summer with properties setting up stands serving house-made versions of the frozen treat. At the Gansevoort Park Avenue in New York City, the Italian restaurant Asellina has an outdoor gelato cart most days until mid-September selling $5 scoops of flavors like pistachio and Nutella (they are free on Wednesdays from noon to 2 p.m.).

Also in New York City are the gelato stand at the rooftop bar at the Mondrian SoHo with $7 scoops, the gelato cart with $4 servings outside the Sant Ambroeus Coffee Bar at the Loews Regency Hotel, and the weekly free shaved ices in renditions such as lemon and watermelon at the Renaissance New York Times Square.

Elsewhere, the Four Seasons Hotel Boston has a pop-up ice cream shop in its lobby with 10 varieties like Campfire S'mores for $7 each; the James Chicago has a Friday afternoon ice cream shop at David Burke's Primehouse with $5 scoops of two changing options like pineapple-caramel-brownie sundae; and the Ritz-Carlton, Dove Mountain in Marana, Ariz., has a food truck navigating the grounds on some weekends with $4 ice cream bars.

International hotels are also getting in on the trend: UXUA Casa Hotel & Spa in Trancoso, Brazil, has a year-round shop in one of the village's restored fisherman's houses selling two scoops of sorbets and ice creams for $8; Rosewood Mayakoba, on the Riviera Maya, Mexico, has a complimentary shaved ice and slushy poolside cart with choices like tamarind and hibiscus; and La Mamounia in Marrakesh, Morocco, distributes free ice cream to its guests from a tricycle in such flavors as almond milk and mint.

Portable ice cream is a fun way for hotels to embrace summer, said Andrea Montobbio, Asellina's executive chef. "A lot of properties offer ice cream at their restaurants," he said in a telephone interview, "but obviously it's not just meant to be eaten as part of a sit-down meal."

A version of this article appears in print on 08/24/2014, on page TR3 of the NewYork edition with the headline: At Hotels, Hearing the Scream for Ice Cream.


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