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Capogiro Restaurant Review: Herbs and liqueurs sometimes find their way into this artisan, small-batch gelato and sorbetto, processed fresh every day with natural seasonal ingredients. Count on off-the-beaten-path flavors like lemon-opal basil sorbetto in the summer, or pistachio, mascarpone and fig, and honey-cumin in other months. If you don’t want to eat dessert first, start with a panino, such as fresh mozzarella with homemade pesto, or one of a quartet of fresh salads. Other locations.