The General Greene's Nicholas Morgenstern brings the homemade ice cream he started at his Fort Greene restaurant to Nolita, where small batches of "texture-driven" ice cream is served in a classic setting. The menu is full of options that speak to Morgenstern's assiduous taste for his individually created recipes, with five different vanillas and chocolates each: bourbon vanilla and burnt honey vanilla, for example, and bitter chocolate and Szechuan peppercorn chocolate. There's salted pretzel caramel, "black ass licorice," a green tea pistachio... the list of "Philly style" ice cream is deep and compelling and augmented by a selection of sorbets, sweet drinks, and toppings. Combined that dedication to flavor with classic sundaes, you get the King Kong banana split, the New God Flow, the Butta Pecan Rican, and a mess of other scintillating options. Rounding out the creamy collection is an espresso and coffee bar and fresh-baked pastries daily.
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