L'Albero Dei Gelati

"There are cut-out hearts hanging from the awning above L’Albero dei Gelati, with words like “All Natural” and “No Artificial Flavors” painted on them. Naturally, Park Slope parents flock to this spot, but it’s also serving some of the best gelato in the city. On a sticky summer night you might have to stand in line behind a PTA president and a child who’s smarter than you, but the PTA gossip is hot, and the tall cone of gianduia and stracciatella at the other end will be better than whatever you had for dinner. " - bryan kim, willa moore, sonal shah, molly fitzpatrick, kenny yang

"For all slow food movement fans, L’albero del Gelati offers top quality organic, seasonal and local ingredients, and a long menu with an extensive description of product origins - yes, there will be organic radicchio from PA, goat cheese from VT, rod-fished tuna (approved by Green Peace), and homemade pesto, plus a number of delicious imported Italian products. The list doesn’t end with salads and panini, as there are baked goods - delicious pastries created by the owners themselves. Oh wait, there is more! To top if off with a twist, there is an amazing selection of housemate Italian style gelato! It’s in fact so true to Italian quality, it simply transports you all the way to Italy. The list of flavors is extensive, starting from Pistachio and ending with Olive Oil, making L’albero del Gelato fit for a variety of tastes. The crowd is often Italian speaking, and yes there are plenty of families brunching around on summer afternoons." - Anna Griniuk

"There are cut-out hearts hanging from the awning above L’Albero dei Gelati with words like “All Natural” and “No Artificial Flavors” painted on them. Naturally, Park Slope parents flock to this spot, but its all natural gelato is truly some of the city's best ice cream. On a sticky summer night you may stand in line behind a PTA president and a child who’s smarter than you, but the PTA gossip is hot, and the tall cone of gianduia and stracciatella at the other end will be better than whatever you had for dinner. Keep an eye out for their seasonal flavors—we once had a ricotta, tomato, and basil flavor here that reminded us that tomatoes are indeed a fruit and should start acting more like it. photo credit: Kate Previte" - Willa Moore