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More New Gelato Uptown

Gelato Pazzo (see review) isnÕt the only new place giving locals a crash course in Italian-style ice cream. In February, Carmelo Turillo opened La Divina Gelateria (3005 Magazine St., 342-2634; www.ladivinagelateria.com) in a former jewelry store in the Garden District. Turillo learned to make gelato while living in Italy and returned to New Orleans to open his own shop. He makes his gelato in house and flavors include the classics plus a few offbeat-but-delicious additions, such as one made from tangy goatÕs milk with crunchy bits of honey and sesame candy. Créme brulŽe is another distinctive flavor, and the strawberry gelato is made from local strawberries Turillo procures from the Crescent City Farmers Market. La Divina also serves a menu of paninis and salads and has an impressive espresso machine that looks like it could keep an entire Roman legion well caffeinated. The shop is open daily from 11 a.m. to 10 p.m.

Bean There

Across town, the new Mid-City coffee shop called the Bean Gallery (637 N. Carrollton Ave., 324-8176) will begin serving gelato this week. The space had been the coffee shop City Perk before the storm and has been extensively renovated by the new owner, Charlie Ergen, who was formerly the manager of FelliniÕs CafŽ two blocks away. The shop serves bagels and pastries and Ergen plans to add paninis and other Mediterranean-style foods to the menu soon. The Bean Gallery is open from 6:30 a.m. to 11 p.m. daily and has a large front deck overlooking the streetcar line on North Carrollton Avenue.

Stein's Mart

Dan Stein was a familiar face to regulars at the cheese counter at Martin Wine CellarÕs Baronne Street location before Hurricane Katrina. In February, he opened his own deli on the edge of the Garden District. Called SteinÕs Market and Deli (2207 Magazine St., 527-0771; www.steinsdeli.net), the shop specializes in Jewish deli fare as well as Italian meats and cheeses. A native of Philadelphia and a former attorney, Stein managed a cheese business in Pennsylvania before moving to New Orleans. SteinÕs Reuben sandwich is the real deal, made on rye bread baked at the shop with thick slabs of corned beef. The deli case holds an array of imported cheeses and cured meats, pickles and salads, and the shop also stocks such deli staples as knishes, H&H Bagels, Dr. BrownÕs brand sodas and rugalach pastries. There is a small selection of fresh produce and high-end groceries that Stein expects to expand soon. SteinÕs is now serving breakfast, lunch and dinner every day except Tuesday. Ñ McNulty

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