Best Gelato

Gelato di Riso

During a year when gelato finally found its way into the St. Louis mainstream, no business embraced the sweet Italian treat like Gelato di Riso. Owner Suzy Reis sources two kinds of cherries (one from Michigan, the other from Wisconsin) to make her two kinds of cherry-flavored gelato (one like a sorbet, the other cream-based). She concocts a balsamic glaze derived from Italy's trebbiano grapes and sells it for 50 cents a shot as a flavor enhancer for her house-made gelatos. She has traveled hither and yon to schools and seminars, honing her gelato-making skills. Her gelatos hit the palate with intense flavors and luscious textures. If gelato is like crack for sweet teeth, then Gelato di Riso is our crack house.
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