Since opening his first ice cream parlor in September, David Yoo’s been serving the East Village homemade glacial goodness one scoop at a time.David Yoo is an ice-cream savant if ever there was one. He knows everything there is to know about crafting the frosty confection – from selecting the ideal pitcher of milk from Upstate New York’s Battenkill Creamery to crafting a flawless scoop. Since opening his first ice cream parlor in September, he’s been serving the East Village homemade glacial goodness one scoop at a time.
Davey’s specializes in fresh, local ingredients for all of its eats and we savor every mouthful. Perma-favorite flavors like Cookies’n’Cream, Mexican Vanilla and the Chocolate Chocolate are staples of the parlors menu (and of our ice cream-loving hearts), but their top-notch offerings go well beyond our single and double-scoop orders. Word is that the homemade brownies for their Brownie Sundae were so good that they started selling them separately, too. And seasonal favorites get their due in the form of fruity sorbets and ice creams made with whatever’s goin’ fast at the farmers market. Apple ginger sorbet on a brisk autumn day? Don't mind if we do. No wonder we're so frequently belly-up at the parlor counter with spoons in our hands and smiles on our faces.
Ice Cream or Seasonal Sorbet, $4.50 single, $6.00 double, $9.50 pint
Classic Brownie Sunday, $9.75
Homemade Waffle Cone, $1.25
Salted Caramel Sauce, $1
Fudge Brownies, $2.50
Tuesday - Thursday, 1 p.m. to 11 p.m.
Friday - Sunday, 1 p.m. to midnight