Just tried it and you know what it wasn't great but was not bad. a little on the sweet side, but had the right consisency for gelato. also, over here you can try out a lot of samples (no "one sample per person" signs over here).
i had the magdagascar vanilla bean gelato and the almond fig gelato, both are pretty good. though the fig didn't have enough fig-y flavor for me, and I could barely discern any almond bits or flavor in it. The vanilla was a tad less sweet and had a creamier, smoother finish to the whole enterprise.
I think it also was mentioned in a Blurb about milkshakes in the LA times.
And for silverlakers who don't want to make the drive to boule on la cienega they have boule chocolate truffles here in green tea flavors and other tea flavors, and other boule flavors. And it's interesting to note that over here, the truffles are 2 bucks a piece (which is still expensive) but considerably cheaper than the $2.50 a piece they charge at Boule on La Cienega. One possibility for the cheaper pricing may be that over here they don't wrap up the chocolates in the precious (read: pretentious) packagin with a bow and ribbion that they do at boule.
Coffee drinks and milkshakes, and some sodas, and pieces of already packaged fudge round out the bill of fare over here.
Pazzo Gelato on Sunset in Silverlake, diagonally across from the Sunset Junction complex.
Great gelato. Chris one of the owners is very knowledgeable about gelato. Their machine and ingredients are top of the line. They shop the farmers markets for organic fruits for their gelato...had some fantastic blueberry gelato last week. Different selections everyday depending on what they find or their mood?
Last Thursday late afternoon they had a "firesale" on the gelato because the electricity in the area was out and they were selling all the gelato they had at $2 for a large gelato.
Hmmm...faint praise, "not great but not bad"...you could at least give props for the exotic flavors! I was there on Saturday, had the cinnamon and the chocolate hazelnut (not that exotic, but good for comparison purposes). I noticed that the texture was very light, and if the recipe in the L.A. Times article was correct, it's probably because they don't use eggs. I personally like the density that the egg yolk provides, but I can appreciate the lighter style if the flavor is there...and it was. I particularly like the setup--very Italian with the "in" door and the "out" door--and that tastes are given ungrudgingly. Also, none of that "you can't have more than one flavor in a small cup" nonsense that I got at the Whole Foods at 3rd & Fairfax. They (Pazzo) use cute little two-tone plastic cups...I can see saving them and re-using for those casual summer parties....