Has Washington's food culture evolved enough to compete with New York, the country's gastronomic gold standard? Serious Eats founder Ed Levine and I decided to find out. See the score chart for full results. - Tim Carman
Gelato D.C. Offering (left): Pitango Gelato on "P" street: Cardamon (cream colored) Cafe Espresso (brown) and the pistachio. Buy Photo
Comments: Dense but not in-your-face intense, the flavors never dominate the inherent milkiness of the gelato. Levine loved the richness of the caffe espresso, while I still daydream about the cardamom.
NYC Offering (right): Olive oil and salty peanut gelato at Otto. Comments: Because she works for Mario Batali, pastry chef Meredith Kurtzman focuses more on presentation, with drizzles and garnishes, as opposed to, say, ice cream in to-go cups. Levine calls it, flat out, “gelato as the ice cream gods meant it to be.” I bow before the gods.
(Photos by Michael Williamson, left, and Tim Carman, right, The Washington Post) The Washington Post/THE WASHINGTON POST