Where the Locals Eat Rating
Best Ice Cream/Confections
Top 100 Restaurant, New Orleans
"A century ago, 12-year-old Angelo Brocato began an apprenticeship in one of Palermo, Italy's elegant ice cream parlors where he learned the special recipes for the world's finest desserts . . . [which] have been handed down from son to son and generation to generation. . . . For the true connoisseur, Brocato's offers a complete selection of ‘gelato' (Italian for ice cream) featuring all natural imported Sicilian flavorings from chestnut to moka to amaretto."
–Angelo Brocato website
"Even if you've never stepped foot in Angelo Brocato's Mid-City sweet shop, chances are you've still tasted the impossibly creamy house gelato, which is featured on numerous dessert menus at restaurants all over town."
–Gambit Weekly
"The chocolate ice cream is one of our all-time favorites, but the fresh lemon ice, and pana cotta custard have brought us to our knees. The fresh cannolis are also inspired. Right on the Canal streetcar line, it's not just nostalgia -- it's still vibrant, a local tradition worthy of continuing another 100 years."
–Frommer's
"It is a scientific fact that New Orleans needs a diet of Brocato's lemon ice for survival.
–New Orleans magazine
Open during lunch and dinner hours Tue–Sun. Closed Mon.
How Others Rate Angelo Brocato
Zagat 2009
28 Food Quality (extraordinary to perfection)
Where Y'at
Best Ice Cream/Gelato, 2000 readers' poll
Best Desserts, 2009 critics' poll
The New Orleans Menu by Tom Fitzmorris
*** (good enough to go out of your way to try)
Gambit Weekly
Best Place to Get Gelato, 2008 Readers' Survey