Garnish

M aestro’s lends

a spe cia l hint

o f inter natio n a l

g o ur met flavo r. modern style. Although the café has some outdoor seating, the cobblestone floor of the indoor dining area also creates the sensation of dining alfresco—an effect that is especially pleasant during the harsher seasons of Utah’s climate.

Although the gelateria continues to be the focus of the café, Maestro’s also offers a variety of crêpes, with toppings such as Nutella, strawberries, whipped cream, lemon, sugar, bananas, powdered sugar, and cinnamon. To take the sting from winter’s chill, Maestro’s also sells a rich, creamy “sipping chocolate” with the velvety smooth texture of melted chocolate. In the future, Stefanciw also hopes to expand the scope of his little café by including Europeanstyle pastries and other baked goods on the menu.

Maestro’s maintains a selection of about twenty regular gelato flavors, which are supplemented by specialty flavors that rotate each month. Each flavor is produced daily in the café, using fresh ingredients as well as fine imported ingredients, like chocolates from Italy. Patrons are welcome to make flavor requests, and while there’s no guarantee, a particular flavor may be added to the menu if enough requests are made. The café’s clientele includes couples, families, and singles, with a comfortable mix of old and young that is indicative of Maestro’s universal appeal. At $3.00 for the first scoop and another dollar for each additional scoop, the prices for Maestro’s gelato are steep in comparison to other ice cream, but both regular and occasional patrons of the café agree: it’s worth it. As one patron expresses it, “How can you count the cost when otherwise you’d have to travel to Europe to indulge your fondness for the sweet side of European gourmet taste?”

Maestro’s Gelato Café 22 West Center Street Provo, Utah (801) 691–5550 Hours: Monday–Thursday, 11a.m.–11p.m.

Friday–Saturday, 11a.m.–12 p.m.

Prices: $3.00–$8.00 December 2008 | Garnish 23