Angelo Brocato — Restaurant in New Orleans

What a joke of a place. I read the reviews about how amazing this place is. So my mum and I decided to check out what all the hype is about. Firstly, no parking, but fine, its the city, what do you expect. Secondly, you walk in and a large line of maybe 7-10 groups in front (so i expect maybe up to 20 min wait time). Wrong. First impressions, the place is super expensive, but ok, maybe worth the hype so we wait. I look over at the workers and there are 3 girls standing behind the counter in a group doing seemingly nothing. One lady walking around like a headless chicken sticking her entire head in the gelato area (with long hair and absolutely no hair net) and then later she comes in moving and touching the gelato with her fingers (no gloves), and one girl behind the counter actually taking care of a customer (the one with twintails) and then about 3 guys standing by the entrance to the back doing nothing.

30 minutes. THIRTY MINUTES of waiting in line. 3 people were served. (1 group out of the 7ish). ONE GROUP in 30 min. the workers are doing nothing. absolutely nothing. And i would wait extra to eat potentially some ladys disgusting hair and finger germs?? We walked out and went to Chez Pierre Bakery a little closer to the lake on 141 Harrison (i think?). The food actually looked better there, we were serviced very very quickly, and the staff is LOVELY and amazing. Nothing liek the nasty slow people here. Dont bother, overexpensive, youll be in line for hours, horrible service, and probably not even worth it in my opinion (unless maybe the ladys hair and fingers...

A legitimate New Orleans institution for over 115 years. Famous for their gelato, Italian ice, Sicilian baked goods and cookies. Their cannolis and Napoleons are a must. I can’t stop buy without grabbing at least a dozen mini cannolis and a couple large chocolate dipped cannolis with candied orange peels on the end. It’s fall so their Satsuma Ice is in stock, as well as their Pumpkin Gelato for Thanksgiving. I could list 20 more items that I regularly get, but you’re going to have to go in yourself and do some tasting to really discover the greatness of this place. Dine in and have a coffee and dessert after dinner, or just pick up a whole lotta goodness to bring home to share with family and friends. Their staff is like family, as would be expected with a family run institution.

Don’t forget to tip, because their staff is always slammed and never do you get served without a smile from a gracious server. I hope this spot stays forever. They were hit bad during Katrina but reopened without changing a thing. To go to somewhere like Whole Foods to get anything trying to replicate what they serve here would be blasphemy. I mean it when I say this place is the truth.

Do yourself a favor and check it out. The line moves quickly so you better come in and take the minimal wait time to carefully look over all the options and be ready to make some hefty decisions when you’re on the clock.

Thank you Brocato’s staff....

The first time I stepped into Angelo Brocato store I knew I was entering in a very special place. I was thrilled about having discovered an Italian dolci & gelateria hub in the U.S where I could indulge in a real deal of flavors. Every sweet, pastry, cookie, ice cream, looks and smells fresh in this New Orleans’ Vintage room. Happiness seems to be stamped in the visitor’s faces of all ages coming in the front door and despite the occasional lines, servers are consistently ready and gentle. Angelo Brocato treats are known for their freshly filled cannolis (sensible sized) and lemon gelato, which can be found in a size as small as a kiddie cup. I’ve been having everything they make for three years and I still didn’t exhaust my list. Every new treat becomes a new addiction until I get ready to move on. I recently discovered gellatoccino, a long glass coffee cup filled with the gelato, I chose stracciatella, topped with their special fresh brewed espresso, which I take with a side of melt away cookies :)

Besides the traditional deserts like Napolean and Tiramisu, Spinoni, Rum and Raisin and Pistachio Almond ice-creams, they will make seasonal sweets that I wait the whole year for, like Peach gelato and my husband for eggnog cheesecake and Christmas Italian...