Tango Gelato
Leila A
above MacArthur.
I had two hours free without the babies. Went to the library, checked
out some books, then slipped into TG to indulge in something chocolate.
This place has been getting fabulous write-ups, and I was very happy the
two times I went there last year whilst horrifically pregnant. Today
since I've been dropping weight nicely I thought I'd indulge myself with
a scoop. Thinking of you all, I felt a little sheepish that I only
tasted three chocolate possibilities: plain choc. (darkly good, you can
tell it's not as high butterfat as an American premium ice cream but the
chocolate taste is so delicious that you don't care), choc. chip
(wonderful vanilla flavor with dark chocolate bits all ground up in
irregular chunks) and mint choc. chip (not their strong suit - too
minty). I didn't even try the Hazelnut Chocolate, gianduia, because I
have this prejudice that it's too sweet for my taste. I'm also a little
intimidated by the intensely correct gentleman behind the counter. I put
the tasting spoons in the wrong place - a no no. So I got too shy to ask
for one more taste...
This place is not stylish looking but it's for real.
Other flavors (from the takeout flyer)
Almond Delight
Cafe
Cherries and Cream
Coconut
Dulce de Leche
Hazelnut Chocolate
Kiwi
Mango
Peaches in Port
Pineapple
Pistachio
Raspberry
Sabayon
Strawberry
Vanilla Bean
I havent' looked at their site but it's
They are Argentinians. If you are interested in a St. Paddy's day
expedition, they're having a tango party in the store on 3/17. Just
don't order the mint chip, even if it is Patrician green.
I understand that they sell this gelato on contract to restaurants in
the area - a good thing, since I don't see how they can do enough
business to warrant all that fresh gelato...
(580 to Fruitvale exit. If you're on 880 and get out at Fruitvale, it's
a long trip through the 'hood but you will get there.) You could also go
Highway 13 to Joaquin MIller/Lincoln, come down Lincoln to MacArthur,
right onto MacArthur, then right onto Fruitvale and it's in that block
on your right, across from the library.
Leila
Note to South Bay folks: 880 to 238 to 580 to 13 is a much prettier
drive, and easier on the nerves, than getting out at any 880 exit and
wending your way through Oakland's 'hood to locations above MacARthur.
rbl
defunct Rory's used to be.
Margarita Lacabe
> The new hand-made gelato place in Oakland. 3540 Fruitvale Avenue, just
> above MacArthur.
<snip>
I love Tango Gelato, though of course, I'm prejudiced as it reminds me of
home. Mike likes it too, though :)
Next time you go, try the chantilli (sp?), basically a cream flavor ice
cream. It's very subtle, of course, but I love it. Also don't miss the
Russian cream - one of my favorites.
My big complaint is that they don't have "dulce de leche granizado" - dulce
de leche with chocolate chips, which has always been my great favorite.
They said that being how small the store is they couldn't justify two dulce
de leche flavors :(
Oh, and also try the sorbets (water ice creams) - they are sooo full in
flavor (just like at home).
I was also worried about the store not doing very well, being in Fruitvale
and all, but the owner (the older gentleman) said that they're doing pretty
well and are about to open a branch in San Francisco. They're written up
quite often (they were just in the Friday section of the Chronicle) so at
least they have publicity to help them.
A word of caution: Argentine ice cream is made with milk and is much less
estable than cream-based ice cream; it crystalizes pretty quickly. So
while take out is good, a cone at the store is much better.
notbob
Leila A wrote:
>
> The new hand-made gelato place in Oakland. 3540 Fruitvale Avenue, just
> above MacArthur.
>
> I had two hours free without the babies. Went to the library, checked
> out some books, then slipped into TG to indulge.......
Being seriously addicted to ice cream, I had to give TG a try. I'd
never experienced real gelato and wanted to try this old world treat.
The place was completely deserted when I walked in at about 1:30. When
the proprietor finally emerged from the back, I ordered a mango, which I
ate in the shop. The mango is a sorbet. While the texture was perfect,
I found the flavor just a bit thin for my tastes. Next, I ordered an
Almond Delight in a cone, to go. Almond delight is Vanilla with almond
bits. Not being a big chocolate fan, I always judge ice creams by their
vanilla. This first experience with TG's vanilla was a disappointment.
It had a slight chemical after-taste like vanilla extract. They do
offer a flavor named Vanilla Bean, which I assume does not contain
extract. But, I let my love of almonds win out on this day.
Though I was not impressed with the flavor of the two examples I chose,
I do not want to judge TG just yet. I was very impressed with the
gelato, itself. Their web site says high butterfat dulls the taste. I
don't know if I agree with that, yet, but I've definitely reached my
limits with some of the high fat premium ice creams and kulfis available
today. Some have so much butterfat, its like eating Chapstick. Gelato
tastes clean and unencumbered. Maybe that is why I could taste the
vanilla extract. Despite gelatos low butterfat, it still has good
mouthfeel, no doubt due to the low overrun (amount of air
incorporated). Gelato is very dense, so even the small appearing
portions are quite filling. All these pluses make me want to try TG
again before I cast my final vote. Next time I'll try the Vanilla Bean
and a fruit flavor like strawberry. I must admit I was impressed enough
that there will be a next time.
Can anyone recommend another Gelato place so I can compare?
nb
Margarita Lacabe
news:3C92278E...@NOThotmail.com:
> Can anyone recommend another Gelato place so I can compare?
You can't, really. This is Argentine Gelato (really, helado) which is made
differently than Italian gelato. I also love Italian gelato, but it's a
different animal.
da...@schweisguth.org
La Furia Chalaca, a Peruvian restaurant on Broadway near Jack London, has or
had "helado de lucuma". It's interesting, but as it's their only flavor it's
probably not much use for comparison with Tango Gelato.
--
| Dave Schweisguth http://www.schweisguth.org/~dave/ |
| Home: da...@schweisguth.org Work: schw...@appliedbiosystems.com |
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Pete Fraser
"Margarita Lacabe" <ma...@lacabe.com> wrote in message
news:Xns91D261D3BAD5...@64.164.98.7...
For Italian gelato I like the place in the Venezian in Las Vegas.
John Eisenman
Cones, in NY, if you find yourself there; it's very nice: