Seattle’s Sexiest Dessert is Evolving in Delicious Ways
Seattle's Best Restaurant Trends: The local gelato landscape has grown well beyond Gelatiamo.
By Seattle Magazine Staff October 6, 2017
This article originally appeared in the September 2017 issue of Seattle magazine.
Check out the rest of our Best Restaurants package here.
What could cause us to waiver in our sworn allegiance to ice cream? Its sexier European cousin: gelato. Gelato is denser than ice cream, yielding a more concentrated flavor and made with milk rather than cream, so it’s actually lower in fat without any weird additives. No premade bases here. The trend has moved beyond the standard bearer, Gelatiamo, with the following three gelato shops making big changes recently.
D’Ambrosio Gelato
Rebecca and Jordan Barrows (a longtime local chef) quietly took over this Ballard darling last year, but it hasn’t been closed a day as they’ve been doing upgrades in an effort to make the vibe of the shop match its hip ’hood. The gelato speaks for itself with chef-driven flavors such as grapefruit Campari sorbetto and Theo chocolate chunk joining staples like pistachio and hazelnut. Ballard, 5339 Ballard Ave. NW; 206.327.9175
Nutty Squirrel Gelato
The Magnolia flagship is the third, but largest, location of this gelateria owned by Alev and Tolga Seymen. If it’s on the rotating menu, get the Magic Carpet Ride (black sesame gelato with dark chocolate swirls and a pomegranate reduction), which just won Nutty Squirrel an impressive finalist position in the Gelato World Tour. Magnolia, 2425 33rd Ave. W
Fainting Goat
Building on the success of their Wallingford location, Fainting Goat owners Yalcin and Sevim Ataman (who are helped in the shop by their three daughters) opened a second location in early 2016. Flavors change regularly; seek out the mastic, a spice from the resin of a Mediterranean tree, used here in a goat milk gelato in a nod to the owners’ Turkish heritage and the shop’s name. Fremont, 3415 Fremont Ave. N; 206.257.5267
Follow Us
Restaurant Roundup: “Pho-potle” and Yemeni Cuisine
Here’s what was served up recently in the Emerald City.
This is it. The week (or two) that you, as a food and drink aficionado, wait for every year. A double whammy of epic portions. Seattle Cocktail Week (April 19-26) and Seattle Restaurant Week (April 19-May 2) are finally here. Let’s start with a beverage Seattle Cocktail Week is your chance to get out and…
Seattle Restaurant Week Is Back
Go out with friends and support local restaurants while you’re at it.
The name still undersells it a little. It lasts two weeks, not one, but it’s a pretty great opportunity to try somewhere new or go back to an old favorite. This spring’s run, April 19-May 2, brings curated menus priced at $20, $35, $50, and $65 to restaurants, bars, cafes, food trucks, and pop-ups across…
Magical Mollusks
Oysters are one the Northwest’s favorite harvests. The hardworking farmers behind this bounty share a deep appreciation for its source and a personal connection to the processes that yield our food.
It’s hard to describe people who are undeniably connected to the land—often, it’s about a feeling they transmit. Grounded, knowledgeable about their work, and passionate in their care for nature’s resources. Oyster farmers along Hood Canal, like Matthew Macias, give off a certain vibe, as though they have some secret to life that I don’t…
Restaurant Roundup: National Attention and a Sweet Detour
Here’s what was served up recently in the Emerald City.
Just south of Bellingham, the northbound lanes of I-5 have been closed for weeks following a massive landslide, pushing travelers onto Chuckanut Drive (SR 11). If you’ve got the time, we’re here to encourage you to embrace the detour and take the sugary scenic route, so to speak. Along the way, you’ll find plenty of…