By Lindsey Mather, Architectural Digest.
Thoughtful design makes these ice cream parlors--from New York to Tokyo--all the sweeter
(photo: courtesy of Morgenstern's)
Morgenstern's Finest Ice Cream in Manhattan, designed by owner Nicholas Morgenstern, is just 600 square feet, so every detail counts. Clean white Caesarstone counters cover the freezers, the cash register is an original from 1964, and customers can enjoy one of the 40 flavors, from cardamom lemon jam to salted chocolate, at bench seats fitted with school desks. 2 Rivington Street, New York; morgensternsnyc.com.
(photo: courtesy of Coohaus)
In Culver City, California, the Coolhaus flagship celebrates the company's roots as a food truck. Architecture firm Design, Bitches lined the stainless-steel kiosk in corrugated rubber, just like truck tires, and hung yellow garage lamps from pipes. 8588 West Washington Boulevard, Culver City; eatcoolhaus.com.
(photo: Eisdieler)
A closer look at the patterned walls of Eisdieler in downtown Linz, Austria, reveals a stylized interpretation of the store's signature black ice cream cones. March Gut Design Studio modified shipping pallets for the shop, creating modular, rearrangeable seating for customers. Promenade 9, Linz; eisdieler.at.
(photo: Salt & Straw)
For Portland, Oregon-based Salt & Straw's shop, interiors firm Osmose Design devised a modern-day general store with the help of local creatives, such as designers Pattern People, who created the abstract waffle cone tiles, and sign artist Justin Reide, who crafted lights that resemble antique candies. 3345 SE Division Street, Portland; saltandstraw.com.
(photo: Village Ice Cream)
McKinley Burkart Architects found surprising inspiration for its elegant, no-frills design of Village Ice Cream's latest location in Calgary, Alberta: a classic 1970s road bike. Minimalist painted shiplap pine covers the walls and ceiling, punctuated by a chalkboard menu and mint-green pendants. A cutout in the space--and the smell of fresh waffle cones--invites visitors to see their dessert in the making. 820 49th Avenue SW, Calgary; villageicecream.com.
(photo: Rocambolesc Gelateria)
The fantastical Rocambolesc Gelateria in Girona, Spain, was designed to bring to mind the world of Charlie and the Chocolate Factory. Candy-striped pipes, spirals, and lights built by Tarruella Trenchs Studio resemble the mechanics of an enchanted ice cream machine--one that actually helps serve up orders. Carrer de Santa Clara 50, Girona; rocambolesc.com.
(photo: Snow Picnic)
Snow Picnic in Tokyo is more scientist's lab than ice cream shop. At the black counter, gelato is made on the spot with the help of smoking liquid nitrogen. Customers can watch the magic happen from one of three greenery-filled seating areas. 1 Chome-15-12 Arai, Nakano-ku, Tokyo.
(photo: OddFellows Ice Cream)
Many of the quirky elements at OddFellows Ice Cream Co. in Brooklyn--the handiwork of chef Sam Mason and co-owner Mohan Kumar's wife, Holiday--have an all-American story: The vintage schoolhouse lights hail from Virginia, the red stools come from Oregon, and the flag was found in a Florida antiques shop. The same goes for the ice cream, which is made entirely with local dairy and produce. 175 Kent Avenue, Brooklyn; oddfellowsnyc.com.
(photo: Peddler's Creamery)
Peddler's Creamery in Los Angeles serves up ice cream guilt-free--customers and employees peddle on a bike to churn a batch under the glow of a bicycle-chain chandelier. Oonagh Ryan Architects warmed up the mostly concrete store with a multicolor shingled box made of repurposed painted-wood pallets, which conveniently houses the dairy. 458 South Main Street, Los Angeles; peddlerscreamery.com.
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