Did you know that you can do Dine Out at Bella Gelateria? I sure didn’t, until I spent half a day clicking through the restaurant list casually (casually meaning that I was no longer, like past years, frothing at the mouth desperate to make reservations at twenty restaurants all at once).
I was doing the ol’ scroll and skim (not a euphemism), when I happened upon Bella Gelateria (I was going in reverse alphabetical order).
“Gelato? Dine Out? For dinner? …I’m a fully grown adult. I can have gelato for dinner, right?”
Don’t be silly. Of course I had a proper dinner (Dine Out at Coal Harbor Hapa Izakaya) beforehand. What kind of senseless heathen do you take me for!
Here’s a menu of the four different varieties of taster menus they had, each taster menu for $18.
BEST OF THE BEST
Sumac Ridge White Wine Gewurtzaminer Sorbetto
Single Plantation Chocolate gelato
Salted Caramel gelato
WARM AND HOT
Chocolate & Single Malt Scotch gelato
Bailey’s Irish Coffee gelato
Meyer Lemon Sorbetto
Italian Honey Nougat gelato
Stracciatella - Chocolate Chip gelato
Toasted Pecan with Salt gelato (Double Gold winner)
Salted Chocolate gelato
Tahitian Vanilla gelato
The only one we didn’t try was the World Winner. But as you see from the annotated infographic above, we tried everything else.
I’ve been to Bella a few times already and am familiar with their salted caramel (oh my gaaaahhhh) and the hazelnut, both beautiful and strong classics in their own right.
My personal favorite was the Gewurtzaminer sorbetto, because its lovely boozy fruit flavor was complemented nicely by the silkiness of the sorbetto. It’s a nice change from normally gritty, icy sorbettos, and it tastes like wine. Seriously, so delicious it would make Mother Theresa weep.
Not to rub it in too much, since Dine Out is now already over, but it was all fantastic with the top notch quality you can expect from Bella Gelateria.
Word of caution, though, if you ever attempt trying to eat a lot of different gelato all at once - they all melt fairly quickly, so to end your “meal” you’ll be left with sticky, sweet shots of what used to be gelato.
A veritable aperitif to round off a triple three-course gelato tasting menu, if you ask me.