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
GelatoD.C. Offering (left): Pitango Gelato on "P" street: Cardamon (cream colored) Cafe Espresso (brown) and the pistachio. 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. Score: 91.5 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. Score: 95 (Photos by Michael Williamson, left, and Tim Carman, right, The Washington Post)The Washington Post/THE WASHINGTON POST
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