Gelato to the Rescue: Hell’s Kitchen Gets Sweet Relief as Heat Wave Looms

As we prepare to descend into the summer’s first heat wave later this week — a “heat dome” to be technical — Hell’s Kitchen’s new gelateria is ready just in time to keep the neighborhood chilled out.

Meteorologists predict New York City could see temperatures as high as the mid-90s by the end of the week, in what may prove to be a historically hot summer. Enter Gelatoville, which celebrated its grand opening on Saturday after a soft opening two weeks ago on 9th Avenue between W48 and W47th St.

The store is the creation of Ahmet Kuzey Demircioglu, an entrepreneur originally from Turkey who has called Hell’s Kitchen home for the past five years.

A former model who started his own modeling business in Turkey at 22 years old, he fell in love with gelato during the pandemic and decided to open up shop. The first Gelatoville opened in the East Village two years ago, but Ahmet is excited to bring it to his home turf.

Before opening up, Ahmet traveled to Italy and tried over 100 different gelatos from across the country, ultimately finding his favorite in Florence. He flew a chef halfway across the world to teach him and his crew in NYC how to make the most authentic gelato from scratch. Flavors include strawberry cheesecake, blueberry, and a Gelatoville signature.

In addition to a selection of whole milk flavors, including possibly the smoothest vanilla you have ever tasted, the shop features a substantial selection of dairy-free sorbets. Pistachio and hazelnut vegan flavors are made with almond milk.

“Gelatoville really makes me excited because I feel there is not enough gelato in the city,” Ahmet said. He plans on changing that, by opening at least 6 to 7 stores in NYC, as well as an outpost in London.

Neighbors have been very excited about the opening, said Ahmet Özdemir, Gelatoville’s store manager, who also lives in Hell’s Kitchen.

“They’re saying we really need this store here, because people are bored of the smoke shops on every corner,” he said.

The bright interior, painted light green and white, has a cool, summery feel to it, complete with high ceilings, creating a large third space perfect to connect with friends. In addition to gelato, they offer Austrian coffee and are planning to serve a selection of pastries and brunch items.

More than anything, Ahmet Kuzey said, the goal is to create a “friendly environment.”

“I’m telling all the people that I hire, just be generous,” he said. “Every employee has a right to give free samples. Be generous, be friendly.”

Here’s where else to stay cool in Hell’s Kitchen this week (and all summer):

• Ben & Jerry’s is on 401 W 51st St, close to 9th Avenue — although it’s a worldwide brand, it’s run by a couple of locals
• Head to Holey Cream at 791 9th Avenue (bw W52/53rd St) for a doughnut-ice cream sandwich experience
• Pinkberry serves frozen yogurt at 569 9th Ave (43rd St)
• Amorino Gelato Times Square is at 721 8th Ave (bw W45/46th St)
• Cubby’s is now offering ice cream by the scoop, milkshakes and floats (with rotating flavors) at 630 10th Ave (bw W44/45th St)
• Il Baretto To Go makes their own gelato and sorbets at 790 11th Avenue (bw W54/55th St)

If you need to take shelter from the heat while outside the house, NYC activates its map of cooling centers when it reaches 95 degrees for two days in a row or over 100 degrees in a single day.

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