Food We Love: Gelato
By Allison Austin Scheff
December 31, 1969
D’Ambrosio Gelato is making small-batch gelato so good that the lines are out the door, even on not-
In the last few years, myriad frozen-treat shops have come onto the scene, so D’Ambrosio Gelato’s opening (5339 Ballard Ave. NW; 206.327.9175; dambrosiogelato.com) registered only a tiny ripple on my radar. That was before I got my first lick of the thick, dense, velvety stuff. Owners Marco and Enzo D’Ambrosio—Enzo is a university-certified master gelataio—are making small-batch gelato so good that the lines are out the door, even on not-so-sunny evenings. I don’t think you can actually pick a bad flavor here, but for my money, the nutella (chocolate hazelnut) and the pistachio (made with Sicilian pistachios) are tops. Seems it’s true what Ballardites keep saying: There really is no good reason to leave the neighborhood. Scoops and cups come in three sizes: $3.50, $4.75 and $5.75.