American made Artisan Gelato

Grateful Spoon
American made Artisan Gelato
Press
girl meets fork
Highlights of the Meal:
The Spring Restaurant Week menu is truly a culinary trip into
comfort land. I started out with their LGO Caesar Salad and
Chicken Posole. Both were flavorful and hearty portions. The
posole is enhanced by adding a fried egg (at no additional
charge) and be sure to squeeze the lime into the soup, it will
brighten the flavors and make this dish crave-worthy. I sampled the wood-fired rotisserie Jidori chicken with cannellini
beans and gigantic asparagus spears. The chicken skin was
nicely crisped and the chicken was juicy. Chelsea’s Kitchen
has really mastered the rotisserie so it’s hard to go wrong with
this choice. If you’re feeling a bit more adventurous, try the
short rib entree and again, be sure to add a fried egg to the
top. Perfectly seasoned with loads of rich flavors and creamy
mashers, this dish is literally mouth-watering. For dessert locally made Grateful Spoon Gelato is all natural and quite tasty.
Order different flavors and share with your dinner date.
oven & apron
Several weeks back, Local First Arizona hosted their 4th annual
Fall Fest in downtown Phoenix. It was a wonderful day filled with
local food vendors and craftspeople from around the valley.
My friend Dusty joined me, and together we got to sample lots
of great local food and check out plenty of other awesomeness
(like some amazing handmade, vegan and organic soap from
Strawberry Hedgehog. One of the food samples that stood out
to me was the pistachio gelato from Grateful Spoon. Up until
then, the only pistachio ice cream of any type I’d ever had
was the passable version from Ben & Jerry’s. Grateful Spoon’s
gelato was thick and rich, with none of the overabundance of
almond flavoring so often added to pistachio products. It was
chock full of little bits of roasted pistachios, so their flavor was
front and center. I knew after I tasted it that I wanted to make
my own at home!
lit fest
magazine
Yum! Grateful Spoon Gelato is one of my favorite things about
Phoenix, AZ. The first delicious cone which met my mouth just
happened to be a very tough, frustrating day for me. My mood
was solemn and nothing was going to turn it around. I’m a girl
with a giant sweet tooth and after spotting this shop I figured it
was something that could at least drown my sorrows.
The mint chocolate chip gelato served up in their homemade
waffle cones did more than drown my sorrows. The creamy deliciousness hit my lips and went into overdrive. It slipped into my
mouth, refreshing my soul. The freshness of the mint, the crunch
of the cone and the rich chocolatey goodness took over my
spirit. It all oozed into my body and changed my day.
I’ve been back to the Grateful Spoon multiple times sense that
day (more times than this girl wants to admit to eating a rich
dessert in the middle of the afternoon). I was worried that this
yummy spot may have been a fluke, simply a highlight in a terrible afternoon and not really the awesomeness I had remembered. But thankfully....Grateful Spoon is the real thing. It is a
small little shop with the best gelato I’ve ever tasted and combined with their homemade waffle cones (do not skip these
outstanding hand wrapped cones for a plastic cup) you will
find yourself with a sudden addiction!!!
Arizona republic
19 places for gelato in Greater Phoenix
[Scooping] inside La Grande Orange, this little gelato vendor serves such flavors as Belgian chocolate, dolce de leche,
strawberry, coconut, Nutella and white mint ($3, $4 and $5;
$5.75 for a pint).
Details: 4410 N. 40th St., Phoenix. 602-955-2448
gratefulspoon.com.
chow bella
Devoured definitely gives new meaning -- in a good way -to the all-you-can-eat-buffet. We weren’t blown away by the
beverage choices yesterday during the food festival’s first day
at the Phoenix Art Museum -- but who has room for booze with
food like this?
Simple reigned supreme as far as desserts went. The Grateful
Spoon’s blood orange gelato was a crowd pleaser.
nicki a la noche
We went elsewhere to finish the meal, though, to the gelato
spot next to La Grande Orange, called Grateful Spoon Gelato.
The place had several vegan flavors, but I was naughty and
got Dulce de Leche ($4 for two scoops.) I do appreciate that
the place uses all-natural, all-local ingredients, and it was very
affordable.
desert living
today
Signed, Sealed, Delivered
What local treats pair well with red velvet?
Lux Coffeebar’s Soy Cappaccino, Sweet Republic’s Belgium
Chocolate Ice Cream, Grateful Spoon’s Pistachio Gelato or
Smeeks’ Homemade Salted Caramels
phoenix magazine
Best Reinvention - “Elements” serving Grateful Spoon Gelato
arizona foothills
magazine
Stop by by Grateful Spoon Gelato, formerly Arlecchino Gelateria, for authentic Italian gelato. New shop [owners have] retained Moreno Spangaro’s 25 year­old gelato recipe and 18
homemade flavors.
az Central
Arlecchino Gelateria sold, name changed to Grateful Spoon
by Howard Seftel
The new signage isn’t up yet, but the change has already taken place: Arlecchino Gelateria is now Grateful Spoon Gelato.
Gelato-makers Moreno and Marina Spangaro have moved
back to Italy. Now the gelato is in the hands of 22-year-old
Jordan Lynn.
Lynn has been in the kitchens since the age of 15, working at
both La Grande Orange and Chelsea’s Kitchen. He “fell in
love” with Italy in 2005, when he spent a summer in Bologna.
He recently spent two weeks with Moreno, learning the gelato
craft.
He foresees “as little change as possible” with the gelato itself,
sticking to the Spangaros Old World artisanal methods as well
as their commitment to premium ingredients, like Sicilian pistachios and blood oranges. But he’ll also be looking into new
gelato platforms, like cakes and pastries.
Arlecchino Gelateria was a critic’s pick for Best Ice Cream
Spot in the 2009 Azcentral. com’s Best awards, mostly because
of the made-from-scratch taste created by the authentic ingredients.
phoenix woman
magazine
Phaves of Phoenix
chow bella
​Arlecchino Gelateria Becoming Grateful Spoon Gelato
This is, by far, the best gelato I have had in Phoenix. The owners are down to earth and good people who aren’t afraid to
experiment.
Gelato master Moreno Spangaro, whom I profiled in a 2007
cover story, sold his business as of January 1 -- something he
once considered unthinkable.
After years of being solicited for his recipes and potential business partnerships -- and after someone even broke into the
store to try to steal Spangaro’s secrets -- the owner of Arlecchino Gelateria, along with his wife Marina, have sold their uberpopular artisanal gelato shop. Jordan Lynn, former sous chef
of Chelsea’s Kitchen, is taking over operations at the shop and
has renamed it Grateful Spoon Gelato.
“I want to stay as true to his vision and quality as possible,”
says Jordan Lynn, who trained with Spangaro for the past two
weeks before the gelato maker returned to Italy. (Spangaro
has actually been living in Italy for awhile now, checking in on
the shop during sporadic visits to the States.)
Indeed, Spangaro’s standards are as high as they come; his
frozen creations only utilize fresh organic fruits, custom blended
chocolate, and pure pistachios. When gelato shops boasting
dozens of artificial flavors were suddenly in vogue, Spangaro
took pride in offering a small selection of made-from-scratch
creations.
Lynn says he’ll be using Spangaro’s recipes and changing
nothing besides the name -- as longtime Arlecchino fans will
be quick to notice.
“Customers love the product,” he says, adding that he plans to
visit Spangaro in Italy for ongoing guidance.