Froyo, we hardly knew ye. Truth is, we’ve yet to find a bad gelato in town, but Terri-Ann Nicholls’ exquisite little Edgehill Village shop is as much a treat for the eye as the tongue, all marbled surfaces and pearline colors. But the gelato’s why we keep coming back — a delectably bittersweet dark chocolate, a strachiatella shot through with brittle chocolate strands, an all-too-infrequent basil that cuts through the cream with herb-garden earthiness. Bonus points for the sorbettos, the TruBee honey and local ingredients, and those amazing chipotle dark-chocolate almonds encased in English toffee.
Best Gelato
Legato Gelato
Photo: Michael W. Bunch
