Spumone @ Angelo Brocato
The most consistent dish served in New Orleans, Brocato's spumone (they prefer that spelling to "spumoni," which is how it's spelled elsewhere) is exactly the same in appearance and flavor to the first wedge of it I had in my teens. Like spumone the world over, it's made by layering different flavors and colors of ice cream. (Neapolitan ice cream is its first cousin.) What makes Brocato's version special are the flavors (pistachio, lemon, strawberry, and torroncino) and the texture (the ice cream is whipped halfway to soufflee stage). It's just marvelous. Which is why numerous restaurants around town buy and serve it: Bosco's, Impastato's, Charlie's Steak House, Vincent's, and Tony Angello's, to name just a few. Of course, it's also served at Angelo Brocato's own shop in Mid-City.
