In Delray Beach, Food Network’s ‘Chopped’ champ will truck blowtorched ice cream to you

Nick Di Bona was a young chef, not yet 30, a winner on the Food Network’s “Chopped” running his first restaurant in an exclusive New York suburb, when the final sentence of an exceptional New York Times review of his work inspired him to rethink his whole career. In her appraisal of the Larchmont restaurant, Madison Kitchen — essentially a four-out-of-five rating — the reviewer spent paragraphs extolling the virtues of Di Bona’s foie gras brûlée and beef Wellington before revealing how particularly smitten she was with his house-made ice cream “which Mr. Di Bona should consider packing in pints to go.” 

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