New York Post - April 20th, 2004
Here, coffee is served with cream - a lot of cream.

Stephanie and John Reitano, owners of this gelato joint know what they're doing in the basement lab.

They're business savvy, too, having opened their very alluring shop on a rapidly redeveloping block.

The shop features wood floors, blue lamps and a curvaceous display counter that gets right in your face as you enter the rectangular corner store.

The Reitanos' use La Colombe in a handful of their blends, and while the cappuccino is terrific, a combination of the banana and peanut butter gelato (made from peanuts roasted in-house) is unforgettable.

- David Landsel
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