Food & Drink
Read More ›
Seattle’s Sexiest Dessert is Evolving in Delicious Ways
Seattle's Best Restaurant Trends: The local gelato landscape has grown well beyond Gelatiamo.
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: $5 Happy Hour Deals and TikTok Tacos
Here’s what was served up recently in the Emerald City.
When the summertime fishing boats head out to Alaska’s Bristol Bay—the largest source of sockeye salmon in the world—many of the folks hauling in the nets actually spend their time on land in Seattle. From Nov. 14 to 21, nearly 40 restaurants across Puget Sound will celebrate that Northwest connection during Bristol Bay Salmon Week,…
The Sisters Behind Seattle’s Phở Bac Are Bringing Dinner Parties to the Page
Their new cookbook, Phởnomenal Nights, reveals what Yenvy and Quynh-Vy Pham really cook at home, with unexpected twists on Vietnamese favorites.
If you’ve ever wanted an invite to one of Seattle’s best home dinner parties, Yenvy and Quynh-Vy Pham are delivering the next best thing. Their parents opened what would become Phở Bạc in Seattle’s Little Saigon neighborhood in 1982, and the sisters are now the force behind the iconic Seattle restaurant and other family ventures,…
Opening Night: Bar Dojo Gives Seattle Art Museum a Dining Upgrade
The Edmonds favorite brings poke tacos, cocktails, and a much-needed makeover to SAM.
If you ate a meal at the Seattle Art Museum in the last few years, it probably wasn’t all that memorable. Market, a seafood-focused restaurant from the FeedMe Hospitality group, had been in the downstairs space since 2021. While Market at SAM had its charms (the lobster roll was its big hit), even FeedMe owner…
The Salmon Connection: Don’t Miss Bristol Bay Salmon Week
Seattle-area chefs put wild Alaska sockeye in the spotlight Nov. 14-21, with special dishes that celebrate the fish and the people who bring it to our tables.
Every June, Toby Bloom heads to Alaska for a summer that involves very little time on land. By midmonth, he’s aboard a commercial fishing boat in Bristol Bay with three crewmen, catching wild sockeye salmon. They’ll spend the next several weeks working on the water, heading into town only when they need something that can’t…