Tuesday, July 31, 2007

Oko is Oh-So-Good!

The Dish team trekked out to Park Slope a few weeks ago to get the scoop—actually a swirl—on Öko, the latest frozen yogurt joint to pop up in New York this season.

The Öko difference is that everything—from spoon to wall to counter—is green, as in environmentally friendly. The walls are compressed sunflower seeds; the spoons are potato starch; and the plates are composed of processed corn. The other difference is that this fro-yo is made from Greek yogurt, which makes it low in fat and high in flavor.

We mixed the original flavor and the wildberry, and topped the blend with kiwi, mango, and blueberry. Other toppers included dried cranberries, coconut, and almonds. The yogurt is superb; it has a tangy, rich taste that lingers even after you’ve finished your bowl. It’s a little less damage to your wallet than Pinkberry, but don’t forget to take into account the $4 metro trip.

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