"The hazelnut gelato here is creamy and nutty, or choose from dozens of other flavors, all made in the back. Loaded down with Victorian glitz, the bakery has been doing things right since 1892. The cannoli have a snappy shell, putting the neighbors’ soggy ones to shame, and the sweet ricotta filling has plenty of chocolate chips and candied citrus mixed in. Got room for more? Crackle through the flaky waves of pastry that wrap the Bavarian cream in the luxurious lobster tails, a spinoff of Neapolitan sfogliatelle, which are stuffed with semolina and ricotta and dotted with candied orange peel." - Robert Sietsema, Eater Staff
