Hours: Mon-Thu 2-10 PM, Fri-Sun noon-11 PM
Gelateria from pastry chef Jessie Oloroso.
Onetime Scylla pastry chef Jessie Oloroso's long awaited fuschia-colored ice cream parlor was preceded by gallons of goodwill engendered by her gelato's placement on restaurant dessert menus and in select retail freezer cases. Texturally her execution is flawless, and her flavor combinations are for the most part fascinating—avocado-cinnamon, lemon-ginger, goat-cheese-cashew-caramel and the perpetually out-of-stock sesame-fig-chocolate-chip, to name a few. Occasionally, however, they're almost too aggressive or unbalanced; my tongue remained shriveled the morning after a few spoons of salted peanut, and rich Mexican chocolate packs enough chile heat to seem like an unfriendly dare. House-made sodas and novelties such as the chocolate-and-bacon-dipped whiskey gelato bar and build-your-own ice cream sandwiches add a minimum of variety.
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