My first experience at Quality Italian, Fourth Wall’s newest restaurant, met all of my expectations. I can’t even deal with the delicious bread! My favorite desserts at it’s sister joint, Quality Meats, are their “dressed up scoops.” They seem to have carried this to QI. I tried their Roasted Pistachio, Coffee Crumb Bun, and Ferrero Rocher. The Pistachio was my favorite with olive oil cake and pizelles. The gelato (by Executive Pastry Chef Cory Colton from QM) was creamy and smooth. I loved the waffle cone decor. The Coffee Crumb Bun had Brooklyn Roasting Coffee gelato, cinnamon crumb bun, and candied walnuts. The Ferrero Rocher was a tribute to the candy with milk chocolate and hazelnut cream, crispy wafer, and candied hazelnuts.
My second favorite dessert was their Zeppole Workshop. Zeppoles are mini fried donut holes and they are to-die-for. I churned some confectioners sugar on top of them and dipped them in Gran Gala chocolate with honey infusion. Let’s not forget about the gelato to go along with the donuts! I’m a huge fan of a make-your-own stations, especially when it comes to fried goodness. The final dessert I tried was the chocolate and olive oil cake. Served with nougat semifreddo and balsamic strawberries, this cake was a mini bundt with a pool of chocolate sauce. It was beautiful to look and the flavor was mild. I’m more of a dense cake gal but the lightness might suite others. I’m glad the semifreddo was there to give it some weight. Overall, Quality Italian is serving up some Quality sweets, epecilly the gelato.
