|Blue cheese and chorizo empanadas.|
What's a writer to do when an interest piece has already been written and reviewed by a fellow blogger
? Try a different angle. Just from the name Gelato Nostro
, one can derive that Italian style ice-cream is the main attraction. Oscar, one of the partners of this establishment, recommended that the focus be on a lesser-known offer since the gelato was already the topic of a past story. Gourmet empanadas were that recommendation. The problem: there's nothing gourmet about them.
They weren't fresh. They had to be reheated from their room-temperature sitting state. When I asked Oscar what made his empanadas qualify for the title of "gourmet," he responded with a sure shrug of his shoulders, "the caramelized onions, of course." Sigh, there were no caramelized onions within my chorizo empanada; nor for my blue cheese one.
I was the lone patron in Gelato Nostro, located on a one-way street along SW First Avenue off Brickell, though a teenage girl came in panting and requesting some free tap water as a relief from the outside city heat. The stale empanadas left me unsatisfied. To revive my tastebuds I eagerly accepted samples of the main attraction -- the gelato, which is made fresh daily by Italian native Marco Marchi. He's the mastermind behind the refreshing various flavors of gelatos. My tounge was doing the "happy dance" once the cool savory bites invaded my mouth.More »