Great Gelato. Not Ice Cream. In the U.S. Where? Whose?
Ed's 12/27/07 citation of the Bent Spoon in Princeton (and well deserved) leads me to inquire if there are other quality sources of gelato in the US.
I'm talking about real gelato, made from fresh eggs, not emulsified bases.
Gelato Lab. Otto. Grom (imported from Italy). All in NYC. (I don't like Ciao Bello, sorry.) CapoGiro in Philadelphia. Any other contenders in the US?
And don't cite some restaurant that serves it as dessert (like Otto). I'm inquiring about true gelaterie that specialize in that divine concoction, as found at San Crispino (in Rome), Neri (Florence), Berthillon (okay, glace, in Paris).
We can now get pretty good coffee in America. It's time to start encouraging locally made gelato (and sorbets) as well.
[ Who knows, maybe after that we can aim for great cornetto or croissant, everywhere!]
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