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Home > Restaurants > La Newyorkina

La Newyorkina

240 Sullivan St., New York, NY 10012 40.730012 -73.999553
nr. W. 3rd St.  See Map | Subway Directions Hopstop Popup
646-8f61-0727 Send to Phone

  • Cuisine: Cafes, Dessert / Ice Cream Shop, Mexican
  • Critics' Rating: *****

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Official Website

lanewyorkina.com

Hours

Sun-Weds, 10am-9pm; Thurs-Sat, 10am-10pm

Nearby Subway Stops

A, B, C, D, E, F, M at W. 4th St.-Washington Sq.

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Good for Groups
  • Great Desserts
  • Kid-Friendly
  • Notable Chef
  • Take-Out
  • Design Standout
  • Reservations Not Required
  • Catering

Alcohol

  • No Alcohol

Reservations

Not Accepted

Profile

Mexican dessert authority Fany Gerson (also known for her work at Dough) is behind this ice-cream-and-sweets shop, the La Newyorkina brand’s first true brick-and-mortar shop. For the past six years, Gerson has sold traditional Mexican sweets like palets and polvorones through an online store, carts at the High Line, and a small shop in her production facility. The space itself will channel a modern and sophisticated side of Mexico, with one section of the counter made with tiles from Mérida, Yucatán; a mural painted by a Mexican artist; and bar stools from a design company in Guadalajara. She’s also using the space to expand on her rosters of treats. The most exciting addition is something brand new to New York’s robust ice-cream scene: nieve de garrafa. It’s not churned like traditional ice cream but made with an oversize wooden paddle. When made with dairy, the result, Gerson says, is “custard in its purest form,” and she’ll offer it in flavors like coffee with pecans and requesón cheese with fruit. There is also traditional ice cream and sorbet, with flavors like mole, horchata, tres leches, and tropical margarita to start. You’ll be able to go full sundae with chipotle or Oaxacan chocolate hot fudge, and confections will also be available as toppings. Candy freaks will also want to take note of the spicy pumpkin-seed brittle, chocolate-coated amaranth puffs, and galletas, a.k.a. butter cookies sandwiched with a dark chocolate filling. Offerings will shift with the season, so summer will mean more sorbet and water-based paletas and winter will mean hot beverages like cafe de olla and marquesitas, a crispy waferlike treat made from cone batter and stuffed with fillings like gouda, cajeta, and jam.

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