The culprit: a new form of popsicle-ized gelato/sorbet/frozen yogurt called the PopBar, sold at a new shop dedicated to popsicles (5 Carmine Street, at Sixth Ave). Eat them plain or dipped in nuts, biscotti, brownies or chocolate.
All of this will be familiar to anyone who’s been to Italy’s various Stick House locations, but owners Reuben BenJehuda (an Italian who has worked in fashion for the past decade or so) and Daniel Yaghoubi (a German record producer) are making it a point to use hormone-free milk, real fruit (lemon, blood orange, mango, berries, peach, etc.), and no additives. And one last thing may help them stick it to the competition: Their coffee is Stumptown.
Even if you don't eat them at all, be prepared to buy them for friends in sundresses.
