Into the Glace: Meet Sugar Impresario Sasha Zabar
“It was important to me,” Sasha Zabar says, “to have something that felt like mine.” Despite hailing from the first family of New York food, and having held jobs at his father Eli’s eateries, Zabar went out on his own to launch Glace, an ice cream parlor that has become a sensation thanks to inventive sundaes and photogenic hot chocolate. While internet ubiquity is nice, it isn’t the raison d’être for Zabar, whose next project will be a Manhattan candy store. “It’s an amazing feeling when it happens,” he says, “but that’s when you need to focus on quality and execution. It can be easy to say, ‘I don’t like this but other people will,’ and you can get really lost doing that.”
This story appears in the February 2025 issue of Town & Country. SUBSCRIBE NOW
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