|I know, Open Hands. I too wish there was more.|
• • •
"Taste it. I think you'll find it's a bit of a revelation."
I took the sample spoon of Lime-Basil Sorbetto from the friendly poet behind the counter. Indeed, the flavor seemed to reveal new taste buds and revive dormant ones, as if my mouth had been transformed from a studio apartment into a high-ceilinged cathedral. I wanted more. I needed more. He continued, "It's like a mojito with basil instead of mint." I don't want to drink it, I thought. I want to eat it by the shovel-full.
|Italian 101: The "ce" in dolcetti is|
pronounced "cheh", like "Chet."
In addition to offering a fantastic product that mixed the contemporary with the classic, the place also featured a mishmash of contemporary decor. I wasn't sure whether it was a sleek café lovingly adorned with hipster flair or the other way around. My favorite parts were the showcase tables full of trinkets and an enormous metal bird's nest chandelier. This would be a great place to sit for an evening, playing Bananagrams with friends between bowls of gelato.
They also offered little sweets--dolcetti--like pastries and imported chocolate, all of which made me wish my stomach joined my mouth in suddenly feeling bigger. Much bigger. One shovel-full of Lime-Basil Sorbetto was not enough.
|After I tried Jalapeño Chocolate, I was offered a palate cleanser.|
Just another reason to love Dolcetti Gelato.
Dolcetti Gelato was easily the stand-out among frozen desserts downtown. I also tried the old fashioned Leatherby's Family Creamery and the island-themed Tropical Dreams Hawaiian Creamery. For dinner in Salt Lake City, I'd point you to Cucina Toscana where I received truly memorable service to go with an exquisite special: Halibut Umido, halibut in tomato-basil sauce with scallops, shrimp, squid and clams. Be warned, though: when SLC restaurants advertise that they closes at 10, it means the kitchen closes at 9. Take note.