REVIEW

If you spend a significant amount of time in Buffalo, it doesn’t take long to notice the large number of candy and ice cream shops scattered about the region. Buffalonians evidently have a penchant for eating sweets, and that’s good news for LAFers.

The whipped cream and toasted nuts are impeccable.

The sundaes we tried at Condrell’s were among the best we’ve had. We tend to think of the finest ice cream shops as those that make great ice cream, but Condrell’s turns that idea inside out. They use Perry’s, a very good regional brand made in nearby Akron (NY), but what stands out are the top-quality homemade toppings, and their sundae-construction imagination.

This is one of the many pre-designed menu items – two scoops, French chocolate sauce, marshmallow sauce, whipped cream. Sue did not take the offered nuts, a mistake on her part.

We haven’t had whipped cream so thick and luxurious since the last time we indulged in the schlag at Peter Luger’s in Brooklyn. The cream is unsweetened, and is applied to the sundaes in great billowing clouds that texturally resemble the ice cream itself. The impeccably fresh nuts are toasted and salted. They still make warm French chocolate sauce, the chocolate pudding/hot fudge hybrid they’re famous for (as well as, of course, hot fudge itself), along with many other sauce possibilities including a wonderful homemade marshmallow topping.

Against one wall are the chocolate cases holding every kind of truffle imaginable.

Condrell’s (also inexplicably called King Condrell’s – take your pick) has an understated, not retro, ’50s look. As you enter, the candy cases are to your right, and contain a wide selection of newfangled truffle flavors in addition to old Buffalo classics like Charlie Chaplins and sponge candy. A counter is located up front for takeout, and most of the space is dedicated to waitress-serviced tables for sitting and enjoying your ice cream.

A Nutritious Dairy Food!

LAF TRAK: 

FOOD: 

BEST THING TO EAT: Sundaes with French chocolate sauce