THIS RESTAURANT IS CLOSED Chocolatier Blue Parlor

THIS RESTAURANT IS CLOSED Chocolatier Blue Parlor Restaurant Review:

Having studied and worked with Alain Ducasse, Daniel Boulud, Joël Robuchon and others at a series of fine dining restaurants, pastry chef Danyelle Forte brings a savvy blend of sophistication and adventure to this ice cream shop. Her ever-shifting array of ice creams and sorbets are made with quality local, seasonal and organic ingredients in flavors as familiar as dark Valrhona chocolate and as unique as red peppercorn and lemon-basil-eucalyptus. A range of experimental flavors changes every month or so, such as strawberry-ginger, salted caramel and mesquite honey. Lush shakes, floats (with house-made root beer) and sundaes transform old-fashioned ice cream in its classic American soda-shop format into something much more elevated. Among the sundaes, a Thai-coconut version is crunchy, sweet and sour, while the Montelimar merges nougat ice cream with smoked nuts and rich apricot topping. On request, scoops come with complimentary "pairings" --- from fudge to sesame brittle to extra-virgin olive oil.