When I asked my friend, Pete, if he wanted to go to Pop-Bar with me he said, “YES!” I then clarified that it’s not a “bar” with alcohol, but with popsicles. We were chatting on gchat when we made our plans, he was probably laughing and thinking that I am the only friend of his that would ever ask him to go to a bar that makes such kid-like desserts.
Located at 5 Carmine Street, right near the A, C, E, B, D, F, and V subway stop next to Washington Square Park — I turned the corner looking for the place and blew right by it. It was a very tiny shop with no spots to sit at; if it was a sunny day, the small triangular “square” (does that make sense?) with benches across the street would be the perfect place to enjoy a treat from Pop-Bar. But this evening was not one of those nights. By the time Pete and I both arrived it was pouring-down rain, but we were both ready for a popsicle.
First, customers pick a sorbet or gelato popsicle and for 50 cents extra can choose however many different chocolate dips (milk, dark, or white are the options) they would like. And in addition to that, for 50 cents more (of course) one can pick however many toppings to be sprinkled on, choices include: almonds, hazelnuts, pistachios, shredded coconut, granola, coffee grains, biscotti crumbles, and brownie chunks. If you are one of those people who can’t seem to make up their mind (I think those who eat “everything bagels” can be labeled as someone who can pick a flavor) then you can have everything put on your popsicle.
milk-chocolate covered pineapple pop-bar popsicle
Flavors for the pops change on a daily basis but both fruity and chocolate options are available every day. These pops are not available any where else in the United States — the next closest Pop-Bar is in Italy!
Popsicles take about three hours to make in the special machine that was sent over from Italy. Manager Aly Mazzatta said the shop makes about 600 fresh pops a day and they are usually all sold and eaten too.
I ordered a pineapple pop and had it dipped in milk chocolate. It satisfied my chocolate-tooth and when I bit into it it was clear how much real fruit was used to create the cold dessert. popSorbettos are actually made with loads of real fruit and there isn’t any sugar added.
It was hard to pick which popsicle I wanted to experience brain-freeze with, my guess is that I will find myself back there some time this summer to cool off with another treat that I enjoyed so much growing up with (except this time, it isn’t my Italian family taking store-bought popsicles out of the freezer for me).