The hazelnut gelato is my favorite flavor. It’s perfectly toasted and perfectly seasoned. It’s almost salty, with a beautiful balance of both flavor and texture. I love it. I’m addicted.
Pinolo is great—oh my gosh, so great. It’s a classic Tuscan gelateria. The guy who runs it, Sandro Paolini, is from Tuscany. He’s really devoted to authentic Italian gelato and very much doesn’t stray from that technique. The texture of his gelato is sublimely creamy.
Olympia Provisions is really special and unique for charcuterie, because everything on the plate is made in-house. They sell in grocery stores nationally, but the restaurants are beautiful. I usually go to the one in southeastern Portland; once you walk in there, it’s a really cool space.
All the meats are good, but the mortadella is my favorite. The texture is very, very soft compared with something like Boar’s Head brand. They slice it very thin, and it’s just really good flavor. I highly recommend it. I think it’s a nice place to bring people who aren’t from here.
Editor’s Note: The chefs’ responses have been edited and condensed for clarity.
