Owners Robb and Violeta Edelman Duncan spent two years in Buenos Aires learning to make the Argentinean-style gelato (lots of cream, no eggs) for their mod Georgetown and Bethesda cafes. As you'd expect, there's plenty of dulce de leche in the case (try it swirled with coconut). But the most addictive flavors are pistachio, Italian coffee chocolate chip, and croccantino, a delightful melange of nuts, honey, and rum. The couple is forever experimenting with sorbet flavors (grapefruit/Campari; lime/cilantro), often with terrific results.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
