From Our Editors
Caffe Gelato quenches appetites with Northern Italian, as well as French- and Mediterranean-inspired fare, house-made gelato, and vino from a 1,500-bottle cellar, all of which has amassed the restaurant an impressive collection of praise and awards from the likes of Delaware Today and Wine Spectator. Meats such as filet mignon and prosciutto-wrapped veal appear alongside a rotating collection of seafood entrees, such as pan-seared scallops, truffle maple-roasted salmon, and local line-caught rockfish. House-made pappardelle and linguini pastas entangle ingredients ranging from littleneck clams to lump crab to roasted organic chicken. Twenty-four rotating flavors of gelato are crafted on the restaurant’s premises, delighting tongues with flavors like chocolate-hazelnut, creme brulee toffee, and carmel cashew crunch. Sommeliers strap on their headlamps and crampons to belay into the caverns of the restaurant’s opulent wine cellar, where more than 150 varietals nestle in bottles.
Half-moon booths welcome companionable groups among sunny yellow-and-red-orange walls in the dining room, and the gleam of a granite bar lets tipplers imbibe in style.