On a warm Saturday night, I wandered along the strip of the Downtown Mall with a couple hundred other people who unfortunately had the same plan for their evening. It had been a rather wearisome journey, and I was in dire need of a pick-me-up; I had already been jostled by children running wild and strolling couples taking notice of nothing but each other. As an angry customer bustled past me, complaining that he had been sitting in an outdoor seating area forever and still had not received service, I saw the welcoming sunshine-yellow façade of Splendora's Gelato Café.
The café was packed, and the line curved around the display case and continued through the propped open door. A monitor at the entrance announced the flavors of the day, some 24 to 36 handmade varieties. The display case proved more helpful, as I could not decipher from the screen what "gianduia" was and how it differed from "amaretto" -- I wasn't aware that I needed to know Italian to eat dessert.
I was also unsure exactly what gelato was; for some reason, I always pictured it as Jell-O with a shaving cream-esque texture. Luckily, I found a stack of informational pamphlets on the counter, and I perused one as I waited.
According to one of the pamphlets, gelato means "ice cream" in Italian, and although the main ingredients of milk, cream, sugar and milk powder are common to both gelato and ice cream, the similarities stop there. Gelato contains less fat, has a denser texture and derives its flavor from fruit purées, cocoa, grounded nuts or other natural ingredients.
At this point, the line had moved quickly forward, and I barely had time to view the revolving display of sundaes and miniature gelato cakes -- desserts that more resembled flowery works of art than food -- that precedes the larger display case of all of the daily flavors. At the opposite end of the cashier counter, another glass case exhibits plates of brownies, muffins, croissants and other baked goods.
I looked to the server for help and was told that the biggest vats of gelato are the most popular, although this was plain enough to see -- at least three-fourths of these containers (gianduia, pistachio, chocolate, Mexican coffee, cookies and cream, and hazelnut) were already gone.
I selected at random the Mexican coffee and hazelnut -- a small size ($3) comes with two heaping scoops -- and ordered a mini gelato cake and the renowned Lavazza Italian espresso, too.
Every bite of Splendora's gelato seems to melt in your mouth and envelop you in a creamy, cool bliss. Together, the rich coffee taste of the Mexican coffee gelato and the nutty but sweet flavor of the hazelnut gelato form a heavenly, tantalizing blend of intense flavor.
I also chose a cookies and cream mini gelato cake that, although a tad pricey ($8), serves one to two people. Garnished with bits of crushed chocolate graham crackers, the cake contains a slab of the gelateria's popular, velvety cookies and cream gelato that rests upon a bed of dark chocolate. The delectable combination puts a spin on your traditional Oreos and milk, resulting in a treat that turns any ordinary milk-and-cookie occasion into an extraordinary one.
My espresso arrived in a small cup no bigger than my fist, on a saucer about six inches in diameter. The pleasant aroma of freshly brewed coffee and its robust, sharp flavor very much provided the refreshment I was looking for.
From the moment I entered the café until my last sip of espresso, the one word that stayed in my mind was chic. Splendora's interior has a contemporary, urban design, which revolves around a cheery, bright orange dot motif. A cushy brown booth winds along the back wall and complements the warm yellow backdrop and dangling light fixtures.
Second-year College students Arthur Gennari and Jessye Aibel, who are Splendora's regulars, sat at the booth. Gennari explained that they like to visit the café after eating dinner on the Downtown Mall.
"It's really hip, and I like how it's really modern -- it's [a] nicer-quality product," Gennari said. "They really do everything well here, and there's a lot of attention to detail. It's hard to be disappointed."
Aibel, who studied abroad in Italy in the past, remarked that Splendora's gelato looks and tastes genuine.
"For instance, I know that presentation is really important -- like the caramel on top to make it look decorative," Aibel said.
Authentic and delicious, the gelato at Splendora is addictive. For my next visit, I'll be sure to come prepared with a few more words in Italian.
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