Morgenstern’s, an ice cream parlor with an expansive menu and inventive flavors, pairs boozy shakes with gourmet burgers for a playful treat.
"This spot originally gained popularity as a destination for highly creative ice cream flavors, and that’s still what they do best. It would be a waste to wait in line for their classic varieties, which are good but not exceptional. Instead, come to Morgenstern’s if the idea of raw milk or yuzu strawberry ripple ice cream sounds up your alley." - bryan kim, willa moore, sonal shah, molly fitzpatrick, kenny yang
"With its vast range of flavors, Morgenstern’s provides picky kids with more choices than they know what to do with, including entire rosters of vanillas and chocolates, and flavors featuring candy and nuts implanted in the ice cream. As of late there are also great smash burgers and fries, so that it’s possible to eat your entire family meal here at mainly outdoor tables." - Eater Staff
"Opened in 2014, this wildly popular parlor makes small-batch variations of classic flavors. Vanilla, for example, is offered as Madagascar, Burnt Honey, Bourbon, French, or Rum Raisin, while strawberry can be Balsamic, Smooth and Delicious, or Pistachio Pesto. The creativity also extends to Morgenstern’s menu of untraditional flavors, including Raw Milk, Durian, or the Insta-famous Black Coconut Ash." - Alina Polishuk
"Morgenstern’s is a destination-worthy ice cream shop, with straight-ahead as well as novel flavors such as chocolate with Sichuan peppercorn, burnt honey vanilla, and durian banana. If you’re interested in burgers and fries beforehand, you won’t be disappointed by those, either. Should you crave something more unusual than scoops, you can take the road less traveled with an ice cream “burger,” a Neapolitan scoop on a burger bun." - Eater Staff
"This weekend at the 88 W. Houston location near West Broadway, Morganstern’s will offer a sundae flight menu: a flan sundae, Moroccan mint affogato, and the most intriguing option, a Trinidadian doubles sundae with coconut ice cream, mango chutney, and coconut mint chutney topped with fried chickpeas. It’s part of the This Is How We Roll event at the flagship store, a collab between the shop and Noah Rubin, author of How We Roll: The Art and Culture of Joints, Blunts, and Spliffs released last month. There will be rolling demos from “rolling artists.” The flight is available Friday from 7 to 7:45 p.m., Saturday from 8 to 8:45 p.m., and Sunday from 7 to 7:45 p.m." - Melissa McCart
