Capogiro Restaurant Review: Herbs and liqueurs sometimes find their way into this artisan, small-batch gelato and sorbetto, processed fresh every day with natural ingredients. Count on off-the-beaten-path flavors like lemon-opal basil sorbetto in the summer, and pistachio, mascarpone and fig, and honey-cumin. 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. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
