Saturday, September 29, 2007

Affogato III--

--was, sadly, the worst gelato experience of my life. It contrasts so heavily with the greatest gelato experience of my life (the PB&J con Brioche), that it is scary. First of all, there was too much gelato. The Affogato is a careful balance between the bitter espresso and the sweet of gelato. Incorrectly made, you end up having an espresso with some crud floating in it or a gelato that is muddy. At 20th Street I got mud. It was so awful, I didn't even want to take a picture of it.

Now, the gelato had a few things working against it:

  • I had just had the most amazing gelato experience of my life.
  • I was in a bad mood because of some personal stuff in my life.
  • I have had such good Affogato experiences at 13th Street with a staff that is pretty frickin' awesome.

That admitted to, the gelato was on and over the rim of the cup so when I picked it up by the handle it got on my fingers. I wasn't given a saucer so the gelato that was spilling over my cup was dripping all over the table.

I could have ignored the presentation if the actual Affogato wasn't so piss poor. I couldn't taste the espresso at all unless I specifically scooped out the espresso avoiding the gelato entirely. I wish I was paying more attention when it was being made because the espresso didn't even taste that good. I'm not sure if it's because of the bad ratio or the espresso was made badly to begin with.

My conclusions are as follows:

  • When it comes to specialty dishes such as Affogato and Gelato con Brioche, I'm only going to order from people I trust.
  • This was the first time I've left Capogiro feeling dissatisfied.
  • I'm only patronizing the 13th Street location from now on.

I want you to know that I don't need all my food to be crazy bougie. While I appreciate and love a restaurant like Morimoto's, I feel more relaxed in a diner. I'm currently obsessed with scrapple and eggs. I happily drink quarter water which tastes of sugar, a slight metal, and childhood. But when it comes to gelato, which costs so much, I expect it to be on the higher, more elevated end. When I want to have a dessert that I don't want to pay $$$ for and isn't about presentation or preparation, I'll buy a box of frozen ice pops, toss them in a freezer, and cut open the plastic when ready.

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