"By no means is this Italian restaurant a gelateria, but the gelato that the chef does put out is intriguing enough to go just for the gelato. The restaurant debuted with a dill gelato, made with real dill, paired with apple pie for a refreshing and comforting dessert, plus a rose-chocolate-pistachio flavor that was good enough to stand alone. Though these small-batch gelatos are usually limited to just a few, the chef rotates flavors, so catch them while you can." - Brittany Britto Garley
CKO Digital
