Category: Openings

Going Gaga For the Good Stuff at GELATOLOGY

Great gelato is harder to find than an oenophile with a healthy liver, or a gambler with a solvent bank account.

Finding mediocre gelato is easy. It’s everywhere you see the word “gelato.” It’s in malls, it’s in shopping centers, it’s in restaurants. Gelato is everywhere these days, and everywhere you see gelato you can bet dollars to doughnuts it came from a box, a mix, or a factory.

How can you spot industrial gelato? Easy. Just look for wild and exotic flavoring gee gaws:

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….and/or swirling syrups:

GelatoA

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ANDIRON and the Travels of Joe Zanelli

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We were going to do a post about our recent meal at Andiron, replete with tasty snaps and phabulous phood photos, and then found out, less than a week ago, that Executive Chef Joe Zanelli (the fellow who was brought in to oversee the kitchen and help design the menu) was leaving to go back to the Wynn, where he will be returning to run Botero.

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