Time to Start Screaming for Gelato
It may still be arctic outside in Chicago, but that doesn’t dissipate our screams for ice cream. And ice cream’s cousin, gelato. With spring on the (hopeful) horizon, you’ll scream louder than ever, especially when red velvet gelato is involved. The gelato program at Siena Tavern is a treasure to behold. While bowling ball-sized meatballs and decadent pastas often take the spotlight at Fabio Viviani’s River North stunner, the intricate, whimsical, and luscious library of gelati steals the saccharine show.
The gelato program at Siena Tavern is the handiwork of pastry chef Amy Arnold, who instated her scratch-made gamut of gelati after rifling through her late mother’s recipe box. Sure enough, a recipe for gelato guided Arnold on the path to icy, creamy supremacy, which she achieved after years of toiling to concoct the ideal formula. Since Siena Tavern’s inception, Arnold has implemented an impressive array of offbeat gelato flavors, from red velvet and krispy caramel fudge to birthday cake, chocolate malt, brown butter peanut, cinnamon mascarpone, and tiramisu. And in case your dessert desires skew towards cloyingly nostalgic ice cream cakes, Arnold has something for you as well: a chocolate caramel cake with that krispy caramel fudge gelato inspired by Baskin Robbins’ ice cream cakes of childhood lore.
Siena Tavern
51 W. Kinzie Street, Chicago
(312) 595-1322
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