Dolcezza Gelato: So Hot Right Now
Georgetown's Dolcezza Gelato took top honors as the area's "Best Frozen Treat" at the inaugural DC Scoop competition on Saturday, impressing a panel of judges that included heralded chefs Scott Drewno of The Source by Wolfgang Puck and Richard Brandenburg, formerly of America Eats Tavern and Cafe Atlantico, among others.
The award for regional icy sweets supremacy came on the same day as a rather flattering Wall Street Journal profile of Dolcezza honcho Robb Duncan, titled "The Self-Taught Mad Genius of Gelato." The Journal places Duncan "among the country's top artisanal ice cream makers," noting that his "exotic flavors like lemon ricotta cardamom, avocado honey orange, lemon with purple basil and lime cilantro" are served in some 90 D.C.-area restaurants, six Whole Foods Markets, four local farmers' markets, as well as the U.S. Senate cafeteria. Oh, and Duncan runs three of his own shops, too. Last year, the Journal reports, Dolcezza racked up some $1.8 million in sales.
Not a bad day's work for Duncan, whom Y&H correspondent Alison Baitz recently profiled for this very blog. The guy also recently appeared on The View, with his frosty flavors eliciting squeals of delight from the show's co-host Sherri Shepherd.
The dude is on fire, which is sort of weird to say, given how much time he obviously spends in the freezer.