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Monday, April 28, 2008 

Spoon Gelato is now open

The Gelateria next to the Granada Theatre is now open and serving up some terrific tasting gelato from Gelato Bar in Studio City.
The artisanal product is custom made by Allessandro Fontana, an expert gelato maker from Venice, who taught Gail and Joel the nuances of the best Italian gelato. Gelato Bar’s frozen confections are made daily in small batches; each flavor contains 65-70% pure product (i.e. pistachio, chocolate, fruits) as compared to most other varieties, which often contain only 30% product. Gelato deceivingly has a much lower fat content than conventional American ice creams and due to its lower temperature, richer flavors can be achieved.
The Fig Marscapone gelato is delish. There's nothing "plain" about their Vanilla, it is really "beany" and terrific tasting. The Arancia Rossa (Blood Orange) and Tutto Bosco (Mixed Berry) sorbettos are really refreshing especially on these hot days.

The only downside to my experience to Spoon, was the young girl who rang up my order. The stench of cigarette smoke on her clothes and the fresh taste of gelato really didn't go together.

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So Spoon Gelato doesn't make it's gelato in house?

No...they don't make their gelato in house. The owners of Gelato Bar were up here in Spoon on opening day, Friday, and they were plying me with samples and describing their gelato and where they get it and where they met the owner of Spoon and how their gelato was chosen.

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