Best Gelato

This is gelato at its finest: soft, smooth as velvet and reeking of casual indulgence. Grom, a much loved Italian chain, prides itself on using superlative ingredients and the dossiers that come with them: pistachios from Syria, nougat from Piedmont, chocolate from Colombia, almond chips from Sicily. "Exquisite" is probably among the top Words That Food Writers Should Not Use, but there's no other way to describe Grom's melon gelato, replete with the essence of cantaloupe. The apricot sorbet is as colorful as a California poppy and twice as flavorful. Every fruit sorbet tastes like it was plucked from the earth and rushed straight to the mixer. Among the 20 or so flavors, which change seasonally, are gelato standards like baccio, stracciatella and tiramisu as well as less common flavors (at least in the United States) like liquirizia (licorice) and torroncino (nougat). Grom's dark chocolate gelato, called cioccolato extranoir, is an unstoppable exultation of cacao, so dark that if it was a movie, it would make Lars von Trier's ouevre look like slapstick comedy.

Source: LA Weekly

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