Capogiro Gelato

[philadining]

That Passyunk Ave one is odd, isn't it? Beyond having fewer flavors, I find having them in covered containers to be surprisingly distancing. I'm not sure why I want to look at each flavor, but I do... And I'm a little surprised they laid it out like they did, seems like the line to order would be blocking the door if they are even a little busy.

The West Philly one is pretty nice though, and I'm curious about the addition of a bar. I think I want to go with Katie Loeb and let her come up with some boozy gelato floats, and see if they'll make them for us.

Edited June 30, 2009 by philadining (log)

[KatieLoeb]

It's funny you mention that. At one point someone that worked at 12th Street came in to Chick's and told me I should call and leave a message for one of the managers to see if they could use a consultant for the West Philly store to help them come up with some gelato based cocktails. I suspect my message got lost, because I never heard from anyone either way. But I'd still be interested in helping out with that task if anyone from Capogiro is reading this....

[Buckethead]

That Passyunk Ave one is odd, isn't it?  Beyond having fewer flavors, I find having them in covered containers to be surprisingly distancing.  I'm not sure why I want to look at each flavor, but I do...  And I'm a little surprised they laid it out like they did, seems like the line to order would be blocking the door if they are even a little busy.

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Don't get me started on that stupid layout.. I live about 5 minutes away from there on foot, and I don't go very often because of the ridiculous floorplan. The first time I went I was so stupefied by it that I just left without even getting any gelato. It has exactly the problem you describe, and more: the line to order is also the line to taste, pay, and enter/exit the building. And it's a space about 30 inches wide by 10 feet long. If there are 4 people in line you are waiting outside. There are also apartments upstairs, and the residents use the store as their way in and out as well.

I was told by someone working there that the gelato is in those covered containers because they don't make it there, they bring it in from another store. I think it needs to be in those containers to survive the journey with its texture intact. And they don't have one of those nice gelato cases like they do at the Sansom St. locations.

[philadining]

The first time I went I was so stupefied by it that I just left without even getting any gelato.

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Ha! we did the exact same thing!

[jm chen]

Haven't verified it visually but since the sign yesterday said they were hoping to be open today, and the website has a flavor list, I'd say 13th Street is probably back up and running.

[I_call_the_duck]

Just passed by it about an hour ago, and they were up and running--and packed.

ETA: No, I didn't stop in. Blueberry ice cream awaits in my freezer.

Edited July 2, 2009 by I_call_the_duck (log)

[sockii]

To be honest I haven't been back to Capogiro since the SO splurged on one of these to feed our gelato habit last summer...it was enough of a budget-breaker but worth it:

Lussino Dessert Maker by Musso

She's a thing of beauty...now if I could just perfect a rosemary and goat's milk gelato...

[Bluehensfan]

Just passed by it about an hour ago, and they were up and running--and packed.

ETA:  No, I didn't stop in.  Blueberry ice cream awaits in my freezer.

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Actually the gelato case at 13th St. is a temporary one (it's one big straight one where two curved ones used to be). The bad news is this results in about six fewer flavors to choose from...

[lancastermike]

We just got back to the hotel from Capagiro. I had the apricot with blueberry and Maggie the peach. Peach was lovely and I like the apricot as well. Pretty busy on this warm summer night

[LizD518]

I was perusing the Philly boards and came upon this thread, so I decided to check out the Capogiro site for today's flavors...

13th Street has a "Dark & Stormy" flavor! This is my all-time favorite cocktail. For those not familiar with it, is is Black Seal dark rum, Ginger Beer, and Lime (I like a couple large wedges). Soooo good. I live in Wilmington, DE, but I may have to head into Philly this evening just or a gelato fix!

[KatieLoeb]

Liz:

Stop by Oyster House bar for a Dark 'n Stormy. We make our ginger beer in house and always have the Gosling's Black Seal on hand. Either I or one my cohorts can definitely take care of that for you...

[LizD518]

I'll definitely have to do that Katie. I actually was at the University Place location of Capogiro today and tried the Dark & Stormy flavor. Pretty good, even though they make it with lemon instead of lime. I paired it with champagne mango for ginger/lemon/mango goodness.

[philadining]

It's been a little while since I came across a new flavor at Capogiro that really knocked me out. Don't get me wrong, there's always something very delicious there, but I'd been feeling a little jaded: had that, tried that, oh yeah, that one...

But I just had a concoction that reminded me of why these guys are so awesome.

Vieux Carré Absinthe and Canteloupe Sorbetto (on the left).

The Peach and Southern Comfort on the right was delicious, but mostly tasted like a very ripe peach, which is a good thing, but it was the melon-licorice flavors of the first one that really grabbed my attention. Extra points for using the locally-distilled Vieux Carré absinthe.

Both flavors were true and intense, and in perfect balance, but more importantly it was one of those combinations that was greater than the sum of its parts.

It's going to be another insanely hot weekend, I really hope they still have some of that flavor left...

Edited July 24, 2010 by philadining (log)

[rather be travelin']

Meredith from Philadelphia Distilling will be behind Capo's bar at 40th and Walnut on September 24th mixing cocktails using their liquors and our gelato! We're doing flavors for as long as the fruit's available - blueberry & Bluecoat Gin as well as the cantaloupe & Vieux Carre, and a cucumber sorbetto with Penn 1681 vodka. Gelato! And booze! Oh my!!

[KatieLoeb]

There's soon to be yet more gelato/sorbetto and booze combos to be had. Wait for it, people....

[Chris Hennes]

Seriously, that's all you're going to give us?! Come on, a hint, at least!

[rather be travelin']

All I'm gonna say is that it's really, really good stuff.

[philadining]

I can confirm that opinion!

[KatieLoeb]

Hint: A menu of gelato/sorbetto cocktails is in the works. I might have had a hand in it. Roll out some time in the next few weeks, date as yet to be determined...

[BeeZee]

have a sales meeting for a couple of days in October, staying in Hotel Palomar - a short walk away...when I'm not trapped in endless droning meetings...I'm already gathering co-conspirators for a gelato run (or two).

[KatieLoeb]

Excellent - you can come eat some oysters too! I'm right down the street as well.

Meanwhile - when last we left the discussion everyone wanted to know about the cocktails. Here's a sneak peek:

This is a photo (courtesy of our favorite food and beverage pornographer, Philadining) of Ice on the Wings, a frozen Aviation. Gin, Luxardo Maraschino, lemon sorbetto and a dash of Creme de Violette. Tastes just like it ought to. The menu should be fully operational in just a couple of weeks. Staff is accustoming themselves to the recipes and equipment is ordered and on the way for mixing. Drink sales are up, I'm told, and should only improve once the actual menu is introduced. Very excited to see the reaction to the full menu...

Edited September 13, 2010 by KatieLoeb (log)

[KatieLoeb]

Review in this week's City Paper of the new cocktail menu at CapoPenn. Sales are up and it seems everyone likes the drinks. YAY! And I've been called far worse things than a "zealot". Actually, I kind of like how that fits...