We are in the new April, 2011 issue of Boston Magazine with a wonderful and flattering note from Brittany Jasnoff.
We shall endeavor to keep things on a steady course.

Toscanini’s :: Ice Cream, $5.50
I’ve been the victim of brain freeze at just about every ice cream shop in town. So when a craving for frozen custard strikes (which it does almost every Friday night), I forgo the half-gallon of Hood and can of Reddi-wip for two unadorned scoops from my all-time favorite spot: Toscanini’s. Why is this place a deal? Owner Gus Rancatore’s confections aren’t merely ice creams. They’re works of art. This shop’s flavor variety is unrivaled, from the famous burnt caramel and the refreshing khulfee — nuts, cardamom, and oftentimes saffron — to the mind-altering brown butter/brown sugar/brownie (a.k.a. B3), a confluence of dominating dessert forces. Then there’s the texture — thick, silky, delectably creamy. Rancatore produces them all on site, with impeccable ingredients — chocolate by Callebaut and Cacao Barry, leaves of fresh mint and tarragon grown in Dartmouth by Eva’s Garden, and locally sourced honey. He even whips his own cream to boot. Add it all up, and I’m happy to part with $5 and change. One scoop, $4.25; two scoops, $5.50; 899 Main St., Cambridge, 617-491-5877, tosci.com. — Brittany Jasnoff