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  • Update 5/13/08 In response to Carly's delightful little remark (WTF?) ...they "import" a lot of their chefs and staff from Italy where their cuisine originates. Gelato certainly isn't something that everyone knows how to do. It isn't like washing dishes. I have had a lot of bad gelato in this city. This place has great gelato. This is a charming Italian restaurant with daily specials and fresh pasta. Everything is made in house. They brought over a man from Italy who makes fresh gelato. A wide assortment of baked goods including traditional Italian cookies and pastries are made here as well. Half of the shop is bakery, gelato, and prepared foods counters. The first time I went there they had a whole boars head in the case. It still had the eyes, teeth and hair on it. This almost warranted an extra star for the sheer wow factor. The down side is I am not a huge fan of the texture of the pasta here. I think it is too coarse but not like improperly cooked pasta. My guess is that they are using a strange blend of flour. Maybe it is cut with garbanzo bean flour or something obscure like that. I prefer the meat and fish dishes instead. Terrific servers. On the ball. Prosciutto e melone is on the menu but they don't serve the melon in balls; they just give you disproportionate chunks.
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