Crèmerie Dalla Rose

Dalla Rose is the clearest example found of chef pedigree (two Nora Gray alumni) applied directly to a neighbourhood ice-cream counter, with a founder willing to describe on the record exactly how the business survives Montreal's short season rather than treating it as incidental.

What to order
Caramel and fleur de sel, described by La Presse critic Ève Dumas as 'd'une décadence sans nom' ('indecent decadence')

What we know

Founders Michael Dalla Libera and Nick Rosati both came from Nora Gray before opening 'une petite crémerie de quartier' in Saint-Henri (La Presse, 2018); Rosati: 'issu de la restauration haut de gamme, il voulait faire de la glace artisanale de qualité. J'ai trouvé un petit trou dans le marché comme ça' (La Presse, 2025)
Distinctive, chef-register flavours from the start: tournesol (sunflower), cerise de terre et maïs (ground cherry and corn); caramel and fleur de sel called 'd'une décadence sans nom' by La Presse critic Ève Dumas (2018)
Own site confirms the shop is open year-round with posted summer hours, unusual for a Montreal crèmerie
Offers at least two vegan (dairy-free) options at all times alongside the dairy menu (La Presse, 2018)
Co-founder Nicholas Rosati, on staying viable through the short season: 'Il faut vendre beaucoup, beaucoup de crème glacée durant la saison estivale', and describes selling ice cream and 'bombes Alaska' online and through other retailers to stay active off-season (La Presse, 2025)

Status: open
Address: 4609, rue Notre-Dame Ouest, Montréal, QC (Saint-Henri)
Maker: Michael Dalla Libera and Nicholas Rosati, co-founders; both previously worked together at the restaurant Nora Gray (Dalla Libera in the kitchen, Rosati in the dining room); Dalla Libera also worked at Manitoba
Opened: 2016
Website: www.dallarose.ca/
Last checked: 2026-08-21

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