Lupo Restaurant + Vinoteca – Desserts

Restaurant: Lupo Restaurant + Vinoteca – Dessert Review

Cuisine: Italian/Pacific Northwest/Casual fine dining
Last visited: January 16, 2010
Area: Vancouver, BC (Yaletown/Downtown)
869 Hamilton Street
Price Range: $20-30 (for entrée)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3.5 Dessert: 4
Service: 5

Ambiance: 4

Overall: 4

Additional comments:

• Located in historical Victorian house
• Executive chef Julio Gonzalez Perini
• Italian chef
• Specializes in Italian
• Italian with West Coast influence
• Extensive wine list
• Casual fine dining
• Clean menu, nice selection
• Home made desserts
• Great presentation on the whole
• Very friendly service
• Cozy, intimate atmosphere
• Great for parties, private rooms available
• Dinner from 5pm
• 5-6:15pm 3 course set menus $28/$38 available

**Recommendation: Braised Beef Short Ribs, Lamb Ossobucco, Panettone Bread Pudding, Tiramisu

I came to Lupo Restaurant + Vinoteca for dinner and obviously I had to order dessert. I rarely skip dessert – it’s too important to my daily diet.

This review focuses just on the dessert; I posted the dinner review here. The dessert was either really good or really not so good. Everything was made in house and the presentation was really nice. They have seasonal dessert specials, but I know the tiramisu is permanent. The only dessert I didn’t try was the crème brulee.

On the table:

**Tiramisu 4.5/6

• About $7
• This is a pretty good tiramisu, but also not the best I’ve had. I think I need to do a hunt for the best Tiramisu in Vancouver one day.
• Anyways the mascarpone cream was right on. Not too sweet, rich, creamy, and I could taste the mascarpone without it being overpowering.
• The “cake” layer was lady fingers and they were soaked perfectly. They still kept their sponge cake like texture and I tasted more espresso than Rum flavour.
• The top layer of mascarpone was fine, but the bottom layer of mascarpone was looking a bit thin. It started to taste a bit dry because it was more cake than cream.
• Overall it was a quality Tiramisu, and even though it was very good, I also don’t think I will remember it in a week.
  
• I wanted more cocoa powder on top too.

**Panettone Bread Pudding 6/6

• About $7
• The best of the 3 desserts. This was very creative and smart. An Italian style bread pudding.
• Very moist and baked perfectly. It was a dome of Panettone bread pudding and it was soft in texture. The raisins were plump and plentiful and the dried fruits like candied orange and lemon and they weren’t too hard or fake tasting.
• The ice cream was very rich and ultra creamy…it almost tasted like a quadruple whipped cream ice cream. Very decadent. I think they should serve it with a mascarpone ice cream, which would be over the top good with the Panettone!
• Don’t let that wafer curl fool you. When you break it it’s very crispy, but then you bite it and it’s not crispy. It’s almost stale and chewy – I would much rather have a crispy wafer and it was quite deceiving. It tastes almost like a soft thin fortune cookie wafer, with a slight almond taste.

Toasted Pound Cake with Pears 1.5/6

• About $7
• This was not impressive and way too simple. It was a very small slice of regular pound cake that was toasted – it wasn’t dry, but the edges were crispy. I’m not sure how they did that actually. But the taste still wasn’t impressive although I’m curious about the method.
• The pears were very hard and not tender at all. I think they may have been poached in red wine, but the crunchiness was so distracting I couldn’t tell. They definitely were not caramelized enough.
• The ice cream was the best part – it was very tangy and light and I think it could have been a sour cream or crème fraiche gelato or sorbet.
• I didn't get a picture of the chocolate souffle, but it's the one in the back behind the Panettone bread pudding.

Chocolate Souffle 1.5/6

• About $7
• Soufflé is French not Italian.
• The soufflé should have been served in a soufflé dish and not on a plate and not with hazelnut gelato either. It was too heavy for a soufflé and they needed something like a cream l’anglaise. I love ice cream too, so for me to say this…it’s a big deal.
• They compared it to a molten lava cake, but I wouldn’t. It’s not a rich dense brownie that’s half cooked with a melted chocolate centre.
• It’s a soufflé, but it came across as an undercooked sponge cake. The problem with this one was that it was very soggy and a bit mushy and the chocolate taste was very light.

CinCin Ristorante & Bar – Dessert Review

Restaurant: CinCin Ristorante & Bar – Review on dessert only

Cuisine: Italian/Mediterranean/Fine dining
Last visited: November 24, 09
Area: Vancouver, BC (Robson Street/West End/Downtown)
1154 Robson Street

Price Range: $50+

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Dessert: 5.5
Service: n/a
Ambiance: 6
Overall: n/a (just came for desserts)
Additional comments:

• Fine dining in Vancouver
• Restaurant + Bar: 5pm-midnight
• Late menu: 11pm-midnight
• Extensive wine bar
• Gourmet dessert menu: Chef Thierry Busset from France
• Beautiful Mediterranean/Italian décor and feel
• Brightly lit, great lighting
• View of Robson Street
• Coat check service
• Open kitchen
• Will soon open bakery near Coast on Alberni & Burrard

**Recommendation: n/a – didn’t try enough of the menu

CinCin Ristorante & Bar is one of Vancouver’s fine dining Italian restaurants. It attracts locals and celebrities and often hosts parties for high profile events like Vancouver International Film Festival.

I only came for the dessert and it was under special circumstances, so I don’t feel it would be fair to rate the service and overall experience I received. As usual I will focus on the food, specifically the dessert. I will mention that I did get to talk to the pastry chef, so that’s why I can give an even more detailed review that I usually do…and you thought it was impossible! ;)

The pastry chef Thierry Busset is from France and his experience and training comes from working in places such as France and London. His desserts were made with care, and a few of the ingredients were imported to guarantee a gourmet experience. The execution and style of the desserts is very European - but also much more French than it was Italian. From ingredients to presentation it is well worth it to come again...for dessert at least.

Now I'll let you in on a secret - CinCin is actually planning to open a bakery near Alberni & Burrard where the new COAST Restaurant is located. I can't wait until that happens.

On the table:

• Caramelized Apple Tart 5.5/6
• Tahitian Vanilla Gelato and Caramel Sauce $14.50
• Dessert wine pairing: Chateau Dereszla Tokaji Aszu 2000 $18.00

• I had it with the wine pairing (for those who ‘know’ me I rarely drink), but in this case I’m glad I had the pairing because it really made a difference. It really brought out the caramel taste in the tart. It was amazing.
• This tart reminded me exactly of the ones I had in Paris from gourmet/best bakeries (such as Poilane) or even the apple strudels I had in Vienna. It was light, flaky and very delicate. It was a pretty big tart, which I wasn’t expecting especially for a fine dining restaurant. The presentation was clean and simple and it was served warm or even a bit room temperature. The caramel was warm though.

• The apples were baked until they were so soft and tender. I was wondering how they got so soft, but the secret was in the apple used (Elstar apple), the paper thin slices he used (hand cut), and the way it was layered (one even layer). Everything was baked really evenly.
• The apples are sliced into very thin wedges and he actually hand slices the apples, which blew me away…because I was almost 98% sure it was done with a mandolin. Talk about handle with care.The apple slice was almost as thin as the phyllo pastry.
• The caramel sauce was the freshest caramel I think I’ll ever try. It was warm and actually not thick. It was more syrupy and tasted like melted soft caramel chew candies. It had a real roasted sugar texture and flavour and it’s quite sweet. You used it to pour over the tart. I’m not even a big fan of caramel, but this one went hand in hand with the tart.
• The vanilla gelato is the best vanilla gelato I’ve had to date. It’s unlike any gelato you’ve ever tried before. It was really ice and very intense with vanilla flavour.
• In American apple desserts we’re always used to the Granny Smith apple because it’s tart. However the apple the chef used was an Elstar apple from the Okanagan. It actually originates in The Netherlands though. It’s in the same family as the Golden Delicious apple, which totally makes sense because it has a similar flavour. The chef actually brought one out for me to see. It actually tastes like an old apple, it’s a bit soft and powdery in texture. It's crunchy on the outside and soft inside, it' not crunchy-crispy and refreshing though. I was really caught off guard. It’s not that juicy or tart, but more sweet and honey-like. I think he uses it more for the texture it brings rather than the flavour…because for me it definitely made a difference in the texture of the tart.
• The reason why I didn’t give this a 6/6 is because I wanted a bit more contrast in this dish. The phyllo pastry was light, flaky and crispy, but it was so light and the apples were so soft I couldn’t really taste the difference between them. It tasted like layers of melt in your mouth ingredients and I think I just wanted a little bit more of a difference in texture. I felt as though the phyllo and apples blended together a little too well. I wanted another component, even if it was something crunchy on the side.
  
• 

• Amarena Cherry Creme Brulee 5.5/6
• Chocolate Gelato $12
• Dessert wine pairing: Chateau Partarrieu, Sauternes 2006 $16.00

• I had this one with the dessert wine as well and again it made everything taste like caramel. It was a great match.

• 

• This is probably going to make some readers/foodies mad, but I’m actually not a big fan of crème brulee either. I wouldn’t go as far to order it, but I’ll always try it and still eat it if it’s there. It’s slowly growing on me. Even for me not liking crème brulee that much, this one still ranked a 5/6.
• He used about 4 Amarena cherries, a couple whole and a couple cut in half. (They’re quite expensive)
• The custard was actually more jelly like than expected. It was still creamy, but the custard was firmer than I though it would be. It had a jelly like start and then turned creamy in your mouth. It’s served cold, but not out of the fridge cold.
• The toasted brown sugar topping was great, and I think this is the party I usually don’t like about cream brulee. This one was great though. It was a light layer and toasted until it was caramelized and not burnt.
• I loved the Amarena cherries they used in it. The cherries are imported from Italy – they’re not fresh but come in a syrup. I was lucky enough to sample these alone as well. They’re very sour and yet very sweet at the same time. Definitely a cherry made for desserts...actually it could make a good reduction for a thick steak or lamb as well. When you bite into these plump cherries the juice stimulates your saliva glands immediately. It was the texture of an olive or a rehydrated prune.
• It came with a tiny donut which I can best describe as an Amarena cherry and marzipan fritter. (Marzipan is almond paste). It’s an Amarena cherry rolled in a layer of marzipan and then crusted with an almond donut batter. This was a 6/6!
• It was crunchy from the almonds and then chewy from the marzipan and juicy from the cherry. It was rich, decadent, sweet and tart. I started off with the dry donut texture and then you got the juicy bite of cherry. Great textures.
• It was served with a rich chocolate gelato that wasn’t as amazing as the vanilla gelato, but it was still really good. After the vanilla gelato though, no other gelato can compete.

Tuttimelon - Premium Frozen Yogurt - Review 2

Original Tart: Small $2.98 Medium $3.98 Large $4.98
Other flavours: Small $3.28 Medium $4.48 Large $5.48
Toppings: One $0.98 Two $1.48 Three $1.88 Extra $0.38
Parfait $5.98

Restaurant: Tuttimelon - Premium Frozen Yogurt
Cuisine: Frozen Yogurt/Gelato/Desserts
Last visited: November 10, 09

Area: Multiple
#2110 - 8391 Alexandra Road, Richmond
Price Range: $10 or less

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4.5
Service: 4
Ambiance: 4
Overall: 4
Additional comments:

• Frozen yogurt franchise originating from San Francisco
• Healthy frozen yogurt, with a tang
• Non-fat (0% fat) yogurt
• Gluten free
• Yogurt cultures exceeds 8X's the National Yogurt Association requirement
• "Tutti" means "all together" in Italian and "Melon" resembles "freshness from fruits."
• Also serves crepes, gelato & smoothies
• Sampling available
• Amazing gelato!

**Recommendation: Green Tea, Taro, the gelato is great as well

The 2 constant flavours are original and green tea. This month they're featuring Rose and Taro! Very unique flavours - they change flavours quite often so you might want to call in first if you're desperate to try a certain flavour. If you can't decide, like me, they allow you to do a combination of flavours - I love that and didn't know they had that option until my recent visit there.

I increased the food rating to a 4.5, whereas the 1st review I wrote I gave it a 3. The reason is because I'm a regular there now and see how often they change their flavours. The have unique flavours that other places don't offer, so I think they deserve a 4.5. They still don't recognize me or anything, so the review is still as neutral as I can make it.

To see my review #1

On the table:

• Rose 3/6
• It really depends on what you like. The rose doesn't necessarily taste better than the other flavours, but it's something different.
  
• It's very aromatic and tastes like rose flavoured tea, without the bitterness tea naturally has. It's a very floral flavour.
• **Green Tea &Taro 4.5/6
  
• Toppings: Coconut
• I did save taro as my last bite, which could mean it tastes better than the green tea. It's sweeter than the green tea so maybe that's why. It tastes like taro ice cream or a taro bubble tea - so it's not real taro - which is fine with me, I like the powdered taro in bubble teas better than real taro anyways.
  
• I wish their coconut flakes were softer, I feel like they've been exposed to air for a while and they're a bit crunchy or just harder.
• Rose & Taro 4/6
• Toppings: Coffee Crisp & Almonds
• Yummy! This was good too. Very girly I admit.
  
• The taro is sweet than the rose so it almost overpowers any flavour it's matched with.
  
• The chocolate was actually good with the taro, but a little off putting (not necessarily in a bad way) with the rose. The coffee and rose flavour did have some sort of match though.
  
• 
• The almonds went great with both flavours. I like it with the rose better. So actually I wish she had put the Coffee Crisp on the taro side and the almonds on the rose side. I'll ask them to do that next time.
  

Kingyo

Freshly grated wasabi

Restaurant: Kingyo
Cuisine: Japanese/Izakaya/Fusion
Last visited: October 23, 09

Area: Vancouver, BC
871 Denman Street
Price Range: $20-30 (average bill per person)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5.5
Service: 4
Ambiance: 5
Overall: 5
Additional comments:

• Izakaya/Tapas style Japanese food
• Trendy, creative/funky fusion dishes
• Small selection of sashimi specialties
• Fresh ingredients/homemade sauces
• Menu includes description of sauces
  
• Seasonal menus
• Japanese owned/operated
• Home made desserts
• Home made ginger ale, and lychee liquor
• Extensive drink menu
• Winner of tons of awards
• Busy/Lively
• Attracts ages 20-35, large groups/couples
• Reservations recommended
• Complimentary frozen grapes at the end
• Recently opened for lunch now (different menu)
  

**Recommendation: Ahi Tuna Carpaccio, any of their daily Sashimi specials, Sockeye Salmon Carpaccio, Pressed Mackerel Sushi

Kingyo is one of my favourite Izakaya places in Vancouver - and we have a lot to chose from. The quality of food is up there and the service is lively with the staff greeting you from the moment you walk in. It has a contemporary Japanese atmosphere, young staff, and funky menu. Kingyo is great because they offer homemade sauces, pay attention to detail and presentation.

I've been here a bunch of times and have tried pretty much every item on the standard menu. However there's always something new to feature on their daily fresh sheet that includes chef's recommendations and daily/seasonal specials. I have yet to be disappointed and it's a solid choice for Izakaya.

What impresses me is the quality of sashimi and the proper techniques they use to cut it. That and the fact that they give you freshly grated wasabi, the best way to eat sashimi.


On the table:

• **Ahi Tuna Carpaccio 6/6
• Thinly sliced ahi-tuna and avocado over Japanese radish topped with garlic chips, kaiware radish wasabi mayo and soy based dressing.

• Take your taste buds on a journey! This dish is amazing and one of my favourites. The texture is perfect and it's so finely executed and delicate to eat with beautiful colours too. Everything is finely sliced - the avocado and tuna the same size, and the "decorations" the same size.
• Nothing is overwhelming because the ratio of all the ingredients is spot on. It's a very refreshing dish from all the fresh veggies and you still get a little creaminess from the avocado and tuna.
• There's different levels of crunchiness, from the veggies, garlic chips (way better than croutons), and masago so it's almost like a salad. The dressing aids to the freshness - it's served with a tangy and citrusy vinaigrette and a wasabi mayo that gives the dish a slight kick...the Japanese radish sprouts also give it a slight spiciness.
• **5 kinds of Sashimi 6/6
• Scallop, local shrimp, local sockeye salmon, hamachi (Yellowtail tuna), ahi tuna
  
• The 5 kinds of sashimi are chef's choice and it changes seasonally according to what is available.

• You can't go wrong with ordering sashimi at Kingyo. They have a small selection of sashimi so you can guarantee it's fresh and very high in quality. Just look at it! It's beautiful pieces!
• They serve it the authentic Japanese way where each slice is cut perfectly with a real sashimi knife. It's bite-size, how it should be, and each fish is cut differently to bring out maximum flavour. He uses proper technique to cut the fish so that you get to taste not only the flavour but the texture of it too. The salmon just melts in your mouth.
• The shrimp is kind of sweet and really slimy.
• The scallops are served with a dollop of mixed caviar which gives it a salty bite bringing out the scallops natural flavour; as well as for presentation.
• **Yellowtail "Japan" sashimi and Ahi-Tuna "Hawaii" sashimi

• Ahi-Tuna Hawaii 6/6
• It's cut in cubes and on a slight diagonal like it should be. The flavour is outstanding and all it needs is a little wasabi. It's firm, hearty, and almost meaty in texture and flavour.
  
• The only thing is I can tell they don't sell much of it (at $13.80) - so it's not as fresh as it should be. Don't get me wrong - you won't get sick from it or anything, but it's not day-of fresh.

• Yellowtail "Japan" 6/6 versus Hamachi (Yellowtail) 4.5/6
• I took a photo so you can see the difference between Yellowtail "Japan" (the lighter coloured one which we ordered separately), and Hamachi, also Yellowtail, but not from Japan (came on the 5 kinds of sashimi boat).
• The Yellowtail "Japan" wins hands down, and at $13.50 it should. It's firmer and has this rich buttery flavour. It has a higher fat content and has more flavour, it's delicious!
  
• 
• Sizzling Stone Sea Urchin Bibimbap 3/6
• Sea urchin, salmon caviar, prawn, squid, & mixed seasonal veggies on premium Koshi Hikari rice served in a stone bowl.

• This is a Japanese spin on a very popular Korean rice bowl the "bibimbap".
  
• They serve it in a very hot stone bowl and the server does the mixing for you at the table. He shows you what you're getting and then does the mixing. They press the rice to the sides of the bowl so it can crisp up. The longer you wait to eat it the crispier it gets and the better it is.
• The texture is a little gummy and slimy from the sea urchin and the saltiness is a fishy saltiness (from the sea urchin and salmon caviar). They used green onions, Enoki mushrooms, celery and water chestnuts to give it crunch which it really needed. None of these ingredients really have flavour though so I found it a bit bland. I understand if they want to show off the natural flavour of the sea urchin, but it was a big bowl of rice and it needed something extra.
• Still good, but compared to the other dishes there's better. I would also prefer the Korean bibimbap to this.
• Tako-Wasabi (Raw or cooked) 4/6
  
• Chopped octopus and pickles marinated in wasabi flavoured sauce. Your choice of raw, cooked, or half and half.

• I ordered it raw, but be prepared for a super slimy dish! This is perhaps the slimiest, gooiest and gummiest dish ever...but it's supposed to be. It's really fresh and it's marinated in its own juices. The pickles and wasabi cut through the sliminess a bit. They use freshly grated wasabi in the sauce and that makes the world of difference.
• I wouldn't mind trying it half and half, but I hesitate because octopus can be easy to overcook and it becomes really tough and chewy.
  
• Raw octopus is also a delicacy so it seems like a waste to cook it.
  

• 
• It's served with strips of nori. Eat it like a taco: add a spoonful of chopped octopus and pickles to a sheet of nori and eat.
• Grilled Black Cod 3/6
• Grilled "saikyo miso" marinated black cod.

• This was good, but also nothing really special or creative.
  
• The saikyo miso is made of fermented soy beans. The one they used for this fish is a sweet miso gravy. The sauce was a bit chalky - which miso naturally is, almost like a sweet peanut butter, but not as thick. It didn't really absorb into the black cod, but was more of a condiment. The fish was really tender and smooth with a nice crispy skin.
• Personally I think the Chinese do a better cod.
• Chestnut & Yuzu Gelato 2/6
• Made in house, but it's not that good.
  
• They definitely use the real thing in creating the flavours. The two together were a good balance because the yuzu was light and the chestnut was thicker and creamier.
• Simply put it tastes like an Asian dessert - not like the gelato you're used to.
  
• Yuzu: a slight licorice taste and you get a hint of lemon peel too. It's sorbet like.
• Chestnut: very potent chestnut flavour. It almost tastes like red bean, which I don't like. A little chalky tasting.
• Chocolate Brownie-cake thing: ew, no. This was really bad. It tasted like it was made with Splenda sugar, it was really fake and there was no chocolate taste. Just look at the texture, you can tell it was dry and dense.
  
• Sake-Kasu Tiramisu 1.5/6
  
• I didn't order it on this visit, but I've tried it before.
  
• It's really boozey! You can really taste the sake and I think they went overboard. It was overpowering. It's also really rich and creamy and it's hard to finish the whole thing by yourself.
• Complimentary frozen grapes served at the end.

Tuttimelon - Premium Frozen Yogurt

Original Tart: Small $2.98 Medium $3.98 Large $4.98
Other flavours: Small $3.28 Medium $4.48 Large $5.48
Toppings: One $0.98 Two $1.48 Three $1.88 Extra $0.38
Parfait $5.98

Restaurant: Tuttimelon - Premium Frozen Yogurt
Cuisine: Frozen Yogurt/Gelato/Desserts
Last visited: August 19, 09

Area: Multiple
#2110 - 8391 Alexandra Road, Richmond
Price Range: $10 or less

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3
Service: 4
Ambiance: 3
Overall: 3
Additional comments:

• Frozen yogurt franchise originating from San Francisco
• Healthy frozen yogurt, with a tang
• Non-fat (0% fat) yogurt
• Gluten free
• Generally more tart than Qoola
  
• Yogurt cultures exceeds 8X's the National Yogurt Association requirement
• "Tutti" means "all together" in Italian and "Melon" resembles "freshness from fruits."
• Also serves crepes, gelato & smoothies
• Sampling available
• Amazing gelato!
  

**Recommendation: I like the green tea or blueberry frozen yogurt and the gelato is pretty amazing. Really strong flavours that you can taste just from the sample. The no sugar added coconut is great (I didn't even know it was no sugar added), the Mandorla Tostata (almond gelato with almond slivers) is fabulous, and the maple walnut is the best I've tried!

The original is way too sour and tart. Blueberry is most popular, it's the sweetest (least tangy). I also really enjoyed the green tea. The mango is okay, but the mango flavour is a bit too subtle. I would go back only for the green tea, blueberry, or gelato. It really depends on what you like though. Overall the yogurt here is not bad, it's the tangy yogurt, not the TCBY kind. There are better places, like Pinkberry, it's comparable to Qoola, but 21 Choices is still the best. Qoola has better tasting frozen yogurt, but Tuttimelon does a better job with toppings (if you get the right person) - you do get quite a bit. The inside is trendy/cutsie - just like all the other frozen yogurt places that have popped up in the last little while. They also offer crepes, smoothies, gelato, and sorbet on the menu. Don't miss out on the gelato, it really is gourmet.

On the table:

• Green Tea 3/6
• Toppings: Mochi, Digestive cookies
• I like the chewiness of the mochi with the crunch of digestive cookies. Go during downtime and you get big pieces of cookie, when you go during busy times you get the crumbs. For me green tea and mochi go hand in hand.
• Green Tea 2/6
• Toppings: Mochi, Crunchie
• Together, not so great, but separate it was fine.
• Blueberry 4/6
  
• Toppings: Mochi, Dragonfruit
  
• Looks pretty, but dragonfruit doesn't have much flavour so it was more for the texture I added it. Mochi and blueberry is really good though. I'll try it with coconut and mochi next time.
• Green Tea 2.5/6
  
• Toppings: Almonds, Mochi
• I like the crunchy and chewy combination of almonds and mochi. But the person loading the toppings for this one didn't do a good job.
  
  
  
• Crepe w/gelato 2/6 (The gelato itself is 5/6)
  
• This is impossible to eat! They make the crepes upon order and you choose up to 3 toppings to put in it. They fold the toppings into the crepe and roll it up and serve it in a paper cone. Then they put a scoop of gelato (your choice) on top of the crepe. The way it's served it pretty dumb. It means you have to eat the gelato first before you can even get to the crepe and toppings - which defeats the purpose I think. I want to eat them together! It should really be served on a plate. It's so hard to eat.
  The crepe is soft and flimsy so how is it supposed to hold the gelato? It barely does! The gelato just melts and it gets really messy.
• The good: the gelato is really good. We had no sugar added coconut gelato and it was fantastic! You could never tell it was "no sugar added" - I actually didn't even know there was no sugar until the second time I went back and saw the label.
• The crepe is flavourless, but at least it's made upon order. It doesn't stay warm because the gelato makes it cold and crispy.