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Aglamesis Brothers Restaurant Review: From the antique tin ceiling to the marble-topped fountain and pink pinstripes, everything about this turn-of-the-century ice cream parlor in Oakley is nostalgic, even its sugary smell. The Aglamesis Brothers began making candies and ice cream in Cincinnati in 1908. Master confectioners still pride themselves in creating only small batches using pure cane sugar, fresh cream, vanilla extract and other ingredients that have stood the test of time. The French style comes from the high yolk content, making for a dense, rich flavor. Favorites include the sweet-and-salty pistachio and the black cherry. Seasonal offerings are available, too, such as pumpkin, cinnamon, butterscotch and rum-raisin ice creams. Aglamesis also produces its own sorbet (or Italian ice). Off-season, Aglamesis Bros. is known for its beautifully packaged, made-from-scratch chocolates, like cranberry-walnut bark and molasses chips.