When I asked readers to weigh in on one of my favorite Italian treats—gelato—your top picks led me straight to three local gems right here in Asbury Park: Lola’s European Café, River Street Sweets, and Amici Gelato and Caffe. I kept the flavor criteria simple: vanilla or stracciatella, just to give everyone a fair scoop. And with the heatwave rolling in, the timing couldn’t have been more perfect.
But first—what makes gelato so irresistible?
The Craft and Culture of Gelato
Gelato isn’t just dessert—it’s seduction by spoon. Luxuriously smooth and slow-churned to perfection, each scoop glides across the tongue like silk caught in a summer breeze.
Take stracciatella: sweet cream spun into a velvety canvas, then kissed with drizzled ribbons of warm chocolate that shatter on contact and swirl into crisp, delicate flakes. It’s soft and sharp. A whisper and a bite.
Historical Roots
- Gelato’s lineage dates back to Renaissance Italy, where early versions used snow from Mount Etna blended with fruit juices
- Bernardo Buontalenti, a 16th-century Florentine artist and engineer, is often credited with creating a creamy dessert for the Medici court using milk, honey, and fruit
Italian Technique
- More milk than cream, often without egg yolks, makes it silkier than ice cream
- Slow churning means less air (low overrun), delivering that ultra-smooth density
- Lower fat content brings forward punchier flavors that linger, not hide
Regional Flair
- Northern Italy: Rich dairy bases with flavors like hazelnut and tiramisu
- Southern Italy: Brighter, fruit-driven flavors such as lemon, fig, and almond
Gelatieri treat the craft like poetry. Each batch is about balance—between temperature and texture, boldness and restraint.
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I trained with a master gelatiero in Genoa, and that experience set a high bar. Until recently, I hadn’t found anything quite as transcendent. That changed when I walked into Lola’s European Café on Cookman Avenue in Asbury Park.
Lola’s isn’t just a gelateria—it’s a love story written in cream and brick. Owner Scott Mizrahi named the café in honor of his mother, Lola, who still helms the gelato-making herself. Her handcrafted lineup—over 20 flavors made in-house—has earned cult status along the Northern Jersey Shore, each scoop steeped in tradition and flair.
The Stracciatella Gelato at Lola’s feels like a study in sophistication. The sweet cream base is plush, barely sweetened, and light on its feet. Into it, warm artisan chocolate is drizzled and shattered into flakes that swirl through like edible lace. It’s the kind of contrast that elevates the classic—where every bite is a textural duet: smooth and crisp, subtle and rich.
The café’s ambiance matches the artistry: exposed brick, vintage metal chairs, flickering film reels, and a gentle glow that makes even a mid-day scoop feel like a twilight indulgence. Whether you’re perched at the intimate bar sipping smoked bourbon or relaxing on the sidewalk patio watching Cookman Avenue wander by, Lola’s invites you to linger.
The menu moves from scoop to sip with ease—think pressed paninis, crisp salads, curated cheese boards, and cocktail creations that mix nostalgia and novelty. From boozy milkshakes and dessert martinis to coffee and tea-infused cocktails, Lola’s drinks read like a liquid dessert cart.
Every detail—from the seasonal specials to the gender-neutral restrooms—feels handcrafted for comfort and connection.
And yes, this month’s top pick? Lola’s, without question.
