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SugarCube NYC
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Menu
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10-16 50Th Ave
Long Island City, NY 11101
Uber
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Menu
Chocolate, Pastry, and Gelato: Flavors may vary daily
3D Chocolates
3D Chocolates
Pastries
Gelatos
Bread
Chocolate Pieces
Flavors - Whisky Crunch, Widow Jane Whisky, Brooklyn Pistachio (Aegina Island), Almond, Dark Ganache, Grand Marnier, Sour Cherry, Vodka Blueberry, Salted Caramel, Coconut Mint, Mint
One For
$2.00
Six For
$10.00
3D Chocolate Bars
$12.00
Created by the 3D printers
Pastries
3D Chocolates
Pastries
Gelatos
Bread
Fruit Tart
$6.50
Lemon Kataifi
$6.50
Lemon Meringue
$6.50
Greek Coffee Chocolate Tart
$6.50
Tiramisu
$6.50
Ekmek Kataifi
$6.50
Chocolate Mousse Cube
$6.50
Pistachio Choux
$6.50
Gelatos
3D Chocolates
Pastries
Gelatos
Bread
Small (2 Flavors) - $5; Medium (3 Flavors) - $6.50; Large (4 Flavors) - $7.50
Vanilla & Mastiha
$7.50
Ancient tree gum from Chios
Pistachio
$7.50
Nociola
$7.50
Dark Chocolate & Nociola
$7.50
Inti Chocolate Black Cocoa
$7.50
Black Currant Elderflower & Mint
$7.50
Raspberry Grand Marnier
$7.50
Cucumber Lime Basil
$7.50
Greek Yogurt
$7.50
Strawberry & Greek Honey
Salted Caramel
$7.50
Passionfruit Mandarin
$7.50
Strawberry Basil
$7.50
Rosewater Vanilla & Greek Honey
$7.50
Orange Blossom with Almond & Apricot
$7.50
Expresso Amaretto
$7.50
Bread
3D Chocolates
Pastries
Gelatos
Bread
Flavors may vary daily
Butter Croissant
$3.00
Almond Croissant
$3.50
Chocolate Croissant
$3.50
Banana Muffin
$2.75
Blueberry Muffin
$2.75
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General Info
10-16 50Th Ave
Long Island City, NY 11101
Claim this business
929-424-5616
https://www.sugarcubenyc.com/
Payment Types
All Major Cards
Cuisine
Coffee Shop
Dessert
Hours
Monday:
2:00pm - 10:00pm
Tuesday:
9:30am - 10:00pm
Wednesday:
9:30am - 10:00pm
Thursday:
9:30am - 10:00pm
Friday:
9:30am - 10:00pm
Saturday:
9:00am - 10:00pm
Sunday:
9:00am - 10:00pm
About Us
SugarCube creates each desserts with the finest imported ingredients from Italy and France. Get the taste of traditional Italian gelato and pastries with a modern twist. All desserts at SugarCube are made fresh daily in our store.
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