IN&OUTTONIGHT A new breed of dessert bar has hit the capital, offering top-notch ice cream and first-rate frozen yogurt (ice creams more vir tuous cousin) in a wealth of new and exciting flavours. These design- conscious parlours have fully modernised everyones favourite summer dessert, putting it firmly centre stage. Heres where to find the best scoop in town. Freggo THe Gaucho steakhouse group has opened the UKs first Argentinian ice cream parlour next door to its Piccadilly restaurant. Freggo lies in a smart alley- way in Swallow Street, home to lots of alfresco dining. This is ice cream made the traditional Argentinian way and many of the ingre- dients are flown in especially -- the milk is from cows that freely roam the Pampas and the walnuts are picked in the wine- growing region of Mendoza. Top-selling flavours include Malbec & Berries and the seriously rich Dulce de Leche (a caramel of sweetened milk). Prices start at 3.95 for two scoops. In Argentina clubbers often head home with ice cream in hand and Freggo wants to introduce the same concept here -- its open until 2am. 27-29 Swallow Street, W1 (020 7287 9506; freggo.co.uk) Snog For ice cream fiends who are watching the waistline, Snog in Soho opened in March and offers high-quality frozen yogurt in funky surroundings. with a sister establish- ment in South Kensington, Snog has also just launched in westfield and a fourth shop, in Covent Garden, will open in november. Inside youll find a riot of pinks and cool light fittings, resembling a futuristic diner. The yogurt comes in three flavours -- natural, green tea and chocolate -- and its all natural, made from live, fresh yogurt (no powdered milk here), sweet- ened with agave nectar, an extract of Mexican cactus. As no sugar is involved, a small pot contains no more than 100 calories, so youll still be able to fit into your swimsuit after a few scoops. while the yogurt itself isnt all that sweet, the toppings are there to add a sugary hit: healthy options include raspberries, kiwi fruit and slices of banana, while the not-so- healthy include brownies and chocolate buttons. Prices start at 3.55 for a small pot with one topping, and go up to 6.15 for the biggest pot with three toppings. 9 Brewer Street, W1 (020 7494 3301; ifancyasnog.com) Frae DeDICATeD to frozen yogurt made from organic ingredients, this little shop has just opened in Angels Camden Passage. The yogurt comes in two flavours -- original or green 14 Wednesday, 19 August 2009 London Lite Quo Vadis 26-29 dean street, W1, 020 7437 9585 FOLLOWING a brief closure to repair the damage caused by the Soho fire, Quo Vadis is back in business. Restaurateur brothers Sam and Eddie Hart, of Fino and Barrafina fame, worked their Anglo-European magic when they took over last year. WHo Lily Allens a fan of both QVs artistic affiliations and its cuisine -- she had dinner here last week. WHo ELsE Jude Law, Suggs, food writer Tom Parker Bowles and Rhys Ifans. aMBiENCE Clubbable without being stuffy. Its all stained-glass windows, antique mirrors and parquet floors, and Damien Hirsts famous Spot painting is on show in the restaurant. BLENdiNG iN Have a healthy appetite for debate -- back in the day, revolutionary Karl Marx used the upstairs as a work room. WHaT To oRdER Food is fresh and faultlessly executed, whether its the roast turbot with salsa verde, 26, or fish and chips, 14.80. The Harts summer pudding, 7.50, is delicious. WHaT To dRiNK An Earl Grey Martini on the terrace, 9. BEsT TaBLE 23 and 24 -- intimate yet affording a good view of the restaurant. LilyAllenatQuoVadis,Soho Friend of mine: Lily Allen, left, is a fan of the arty Soho restaurant Coolest Scoopupsomestylish icesthissummeratthe newbreedofparlours by jessie hewitson PEaCH, MiNT, PRosCiuTTo aNd MozzaRELLa sKEWERs 30 skewers l 2 peaches l 125g buffalo mozzarella l 5 slices prosciutto l bunch mint (30 leaves) l 30 small bamboo skewers CuT up peaches and mozzarella so you end up with 30 chunks of each. Cut each slice of ham into 6 pieces by slicing in half horizontally, then cut each half vertically into 3 strips, so you end up with 30 strips. Thread each skewer, starting with the mozzarella, followed by the prosciutto, a mint leaf and the peach. ToMaTo aNd MozzaRELLa saLad WiTH PRosCiuTTo l 24 vine-ripened cherry tomatoes l 8 slices prosciutto l 2 balls buffalo mozzarella l 200g rocket and 20 mint leaves l Drizzle of extra virgin olive oil l Drizzle of aged balsamic vinegar l Sea salt and black pepper BAKE prosciutto in low oven until dry. Place on cooling rack to crisp. Slice mozzarella and tomatoes. Build salad in layers of tomato, mozzarella, rocket and mint. Dress and season as you build. Top with prosciutto. From Will Gould at Absolute Taste (absolutetaste.com) l mozzarella1ingredient2ways Fruity: choose from 18 toppings for your frozen yogurt at Frae STAR RESTAURANTH index.html2.html3.html4.html5.html6.html7.html8.html9.html10.html11.html12.html13.html14.html15.html16.html17.html18.html19.html20.html21.html22.html23.html24.html25.html26.html27.html28.html29.html30.html31.html32.html33.html34.html35.html