1089 Marinaside Crescent, Vancouver
Advice: Table service, takeout available.
Known for their award winning gelato, Maestro James Coleridge is the driving force behind this popular gelateria which strives for perfection. The Yaletown location elevates the experience up a notch from their original downtown location which only featured gelato. Here they feature a full line-up of Italian Napoletana pizzas, paninis and salads, unique Italian desserts married with gelato and a full coffee bar serving Milano Coffee. There is also a breakfast and weekend brunch menu serving up other Italian breakfast dishes. Of course you can always order their gelato as well as their new Gelatinis that marry gelato with liquor.
The stunning 80 seat restaurant features beautiful light fixtures are from the Netherlands. The gelato bar is all marble, the handmade stone pizza oven is from Naples, Italy. A custom hand-painted Italian wall mural comprised of 75, 690 carefully arranged mosaic tiles was made in Italy and installed in Vancouver greeting you at the entrance. The restaurant also features a see-through glass gelato laboratory where customers can experience the entire gelato process from start to finish.
I have indulged in several of their savoury and sweet creations including their unique beverages. For lunch I had the Caprese Panini ($12) Fior di latte, parmigiano-reggiano, house made pesto, & roasted roma tomatoes that is served with a small side salad; I have also had the delicious Quattro Formaggi Pizza ($18) fior di latte, ricotta, parmigiano-reggiano, & gorgonzola; as well as the Marinara Pizza ($10) San Marzano (D.O.P.*) tomatoes, fresh oregano, fresh garlic, & EVOO.
For dessert, I have had The Naughty Pear ($8) a delicious Tahitian vanilla gelato smothered in dark chocolate sauce & topped with port poached pear. I have also had a Coconut Gelato cup topped with chocolate which hardened after pouring. The Gelatini which was created by James, marries their gelato with a martini, I had the delicious Wild Evita Gelatini ($14) made with their salted caramel, a touch of sea salt, with Auchentoshan scotch & just a pinch of powdered espresso beans.
On the beverage side of things, the selections also vast, I had one of their natural fruit sodas on the first fist along with an Espresso Macchiato which is made with award winning Milano Coffee. The combinations of gelato are endless as are all the treats you could custom create, if you are looking for ease, then go with one of their spectacular dessert creations from the menu.
Review by: Richard Wolak