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Restaurants & Bars

Cosetta's Gelato & more

JimGrinsfelder | Jun 13, 2013 02:38 PM

I thought the flavor was dead on. As in just right. I am not a Gelato chemist, but the Giandujia (nutella?) I had the other night seemed a bit rubbery or tough compared to what I remember from Italy a decade ago. Is it simply too cold? Or perhaps my memory is gilding the Italian gelato...

The pastries looked impressive.

The staff was really helpful and nice, from the parking attendants to the woman at the door who answered befuddled customers questions.

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