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Doodleboomer | Jan 22, 200710:29 PM     5

So, Pizzaiolo got a new pastry chef...and she is fantastic. I have written about her before, but 3 friends and I ate there tonight and it was the most amazing finish to a meal that was unbelievably great, too.

But this post is about her, so I will just say that the pastas were fantastic, esp. the house made tagliatelle, and the meatball pizza is still warm in my belly. The salads were wonderful, and service efficient and informative.

For dessert we decided to give it our all and had 4 of them. The rosemary icemilk with blood orange granita was my favorite. The ice milk was infused with rosemary flavor but still smooth and understated enough that the rosemary was an accent. it came came with delicately made cocoa nib shortbread cookies. We also had the amarretti and apple galette that tastes like apple pie but is lite and flaky and served with lemongrass gelato. So subtle and smooth that you get the lemongrass at the end and compiments the warm galette perfectly. We had a bittersweet chocolate tart with salted caramel sauce and rum whipped cream-decadence. The last dessert we had was profiteroles with olive oil gelato and lime gelato. So, so wonderfully good. If you haven't had olive oil gelato go to Pizzaiolo now and get some. To die for.

I keep on loving this place no matter the wait (there was none!)

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