October 17, 2011
You’re young, smart, and single… ish. Seriously though, you love having a boyfriend (especially when there’s a spider on the wall) but as of late you have been re-thinking your one flavor arrangement.
Most of the time you like your usual vanilla with nuts. But once and while you’d like to dabble with fresh ingredients.
You work up the nerve and head to Devine Gelateria & Café.
Made fresh each morning, owners Elizabeth and Brian McCleary handcraft
a variety of gelatos, sorbettos and baked goods – made with local milk and cream (rBST free), fresh fruit from local farmers picked at the height of ripeness, and chocolates from a family owned business in Italy who have been making chocolates for over 60 years.
Studying recently with Gelato Maestros at the world famous Carpigiani Gelato University in Italy, Elizabeth deliciously blends her passion for dessert artistry and high standards of traditional Italian training, into unforgettable gelato flavors like: strawberry peach, banana foster, ricotta honey fig, cinnamon honey, mascarpone, pumpkin cheesecake, and recently added apple pie with shortbread topping.
And since Devine’s gelato is lower in fat content than regular ice cream (by about 50-60%) you won’t feel as guilty about doing it on a waffle cone.
Eat your heart out.
Devine Gelateria & Café; 1221 19th Street; Midtown; (916) 446.0600
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