Comments on: Dreamy deliciousness at Gelato Bar

By: MaxMillion

MaxMillion — Thu, 29 May 2008 06:29:31 +0000

^ Well, Bish, you may be pleased to learn (as I just heard, only this week) that sometime in the near future the owners are planning to send all their staff off to ‘barista’ school to learn how to serve consistently good espresso.

As Gail mentioned, “I think our Gelati is an A+ and our coffee is only a B+ — I want them both to be A+.”

You gotta admire that level of perfectionism.

Also, they just started selling panini sandwiches that they press and serve hot to order. They are excellent. (From Press Panini across the road, also on Tujunga.)

By: Stephen Bishop

Stephen Bishop — Thu, 29 May 2008 04:26:46 +0000

Gelato is OKAY..all the pastries are frozen than defrosted and sold..they are hard and tasteless…I was actually sold one that was still cold & hard …coffee is good sometimes… depends who making it..I suppose the pretty decor is to distract from overpriced items.

By: MaxMillion

MaxMillion — Mon, 18 Feb 2008 22:17:07 +0000

^ No, I’m almost certain they do not make their gelati on site.

I believe they get it directly from the ‘gelati artiste’ (I just made that term up…) named Alessandro, who concocts it at his lab - I mean kitchen according to some traditional family recipe.

I keep going back to Gelato Bar because they have new flavours all the time.

Cursed temptation!

By: Aromi Gelato

Aromi Gelato — Mon, 18 Feb 2008 14:18:06 +0000

I wonder if they make their gelato on site? It’s always exciting to see these kinds of places popping up. I think it is an upward trend [gelato bars] in the U.S. because, like you mentioned, gelato being more healthy than ice cream.

By: Clau

Clau — Sat, 05 Jan 2008 06:23:33 +0000

I went there is really good!, I loved it!
But is true is very expensive, then you eat this very slowly thinking how much is each bite, hahaha!
You should try a new place in Pasadena check my blog!
:P

By: kenster

kenster — Sat, 02 Jun 2007 16:38:50 +0000

love gelato!!!!!! can’t find anything good in the san gabreil valley( arcadia, monrovia , glendora) area can you HELP!!!!!!

By: MaxMillion

MaxMillion — Fri, 09 Mar 2007 19:49:42 +0000

So, I emailed Gail asking if she’d consider using paper cups. Here’s her reply:

“I wish everyone would use a cone, even though they are the most expensive of all! The plastic cups are recyclable and I use a lot of them in my nursery school, too. My favorite thing is when families have us wash them and take them home! Thanks for the feedback.” Gail.

By: MaxMillion

MaxMillion — Thu, 08 Mar 2007 19:02:25 +0000

^ You make an excellent point. I think it is worth proposing this suggestion in a letter to Gail Silverton. I know I will. This is one of the reasons I eat my gelato in a cone.

By: Sarah

Sarah — Thu, 08 Mar 2007 18:18:39 +0000

Yes it’s great but one disappointment I have is that they use a solid plastic cup (probably a quality that could be reused over and over) as a disposable. In this day & age, and given the kind of neighborhood, I would’ve have expected some environmental condsideration. Just think about how many people are buying gelato in a cup everyday! We don’t need hard plastic cups for that. What happened to using paper cups?!!! Perhaps the price would then be slightly cheaper too.

By: MaxMillion

MaxMillion — Fri, 03 Nov 2006 18:18:49 +0000

Thank you for your comment, Anna. I wish you could spill what you know!

I had written that someone on Colleen Cuisine’s site had commented that the yoghurt is made from powder that is sent over from Korea. Thus, no live cultures are present in the final product, which is too bad.

When I see the word ‘yoghurt’ I think ‘live cultures’ and ‘relatively healthy’. But Pinkberry is probably almost as full of sugar as icecream. Perhaps less buttermilk, cream or milk solids… But a sugary, frozen confection nonetheless.