Skip to main content

Grom Gelato

Grom Gelato is finally in California. Is it fair that NYC gets all the European exports first (I hear Laduree is open now in NYC, and let's not forget all the fashion brands that go to NYC before hitting LA) while we wait out here in the sunny coast until it is deemed profitable for Americans? Also, what's up with the no marketing? I didn't hear about Grom being open in Malibu until a year later! That's so blasphemous when I think about all the times I could have been stuffing my face with pistachio... for a whole year... what a waste.

I first had Grom in NYC, then again in Paris, and every time, I couldn't resist coming back to the pistachio flavor over and over again. Grom started in Italy, of course, with over 33 locations in the motherland. Worldwide, you can find Grom in Malibu, Paris, Osaka, Tokyo, and New York. There is something comforting knowing that you can get the same flavor of gelato in so many different countries. Sure, there are negatives to globalization but when you taste Grom's pistachio flavor, you're going to need one closer to home like, right now.

Grom in Paris:

Check out the video blog and let me know what you think, what is missing, any questions or comments you may have. I want to make these videos as informative and fun as possible.

Grom Gelato
3886 Cross Creek Rd.
Malibu, CA 90265
(310) 456-9797

Grom Gelato on Urbanspoon
1 comment

Popular posts from this blog


"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Donut Friend & Town Pizza - York Blvd, Highland Park, CA

First, Donut Friend - a DIY donut house. They also have some on their list that are already made. I like ordering off their menu because well, they spent a lot of R&D money to make sure some of these ingredients work together. When left up to my demise, the donuts I create end up tasting off. 
My favorite off their menu is the Jets to Basil and Nutella Vision. This one below is neither of these. I don't even quite remember which one this was but it contained reese's pieces and it wasn't as good as the two aforementioned donuts.

You end up ordering at the cash register but the setup looks almost like you order it when you walk up to it and follow the donut maker to the cash register. That is not how it works here. You just order at the cash register and someone makes it for you (and you're allowed to watch this person make it for you). Yes, it is a confusing set up and I get annoyed as well. 
Another place we go to frequently just because it is convenient and becau…

Making Mocochinchi

I get really excited when I can think of a food or drink that is solely Bolivian. I admit there isn't too many Bolivian dishes that are not influenced by the many countries that it borders. Even the Saltena, Bolivia's most famous empanada looking pastry comes from a woman who came from Salta, Argentina, to Tarija, Bolivia. 
So when I'm researching Mocochinchi, my favorite childhood and now adulthood drink, made from dehydrated whole peaches, sugar, and cinnamon, and I find that it's a "Bolivian"drink, I get really really excited. Bolivia Bella goes on to describe regional favorites. 
In Santa Cruz, you can buy the dehydrated peaches in the open markets. I snag a pound of dehydrated peaches because you really can't find these in the U.S. except maybe in Miami or Virginia, where there is a huge population of Bolivians. Using sliced dehydrated peaches don't really work for this particular drink because the fun is eating the reconstituted peaches afterwa…