106 MARCH 27-APRIL 2, 2025 westword.com WESTWORD | MUSIC & VENUES | FOOD & DRINK | ARTS & ENTERTAINMENT | SPORTS & RECREATION | SHOPPING & SERVICES | CONTENTS | Best Sicilian Bakery Gallo Supper Club and Bakery 3470 South Broadway, Englewood 303-353-9917 gallosupperclub.com There’s a lot to love about Gallo, which recently reopened after a refresh, but our favorite part is its pastry program, which is straight out of Nonna’s kitchen. You’ll fi nd the expected Italian treats here — cannoli, tiramisu, Napoleon cakes — but those in the know will notice a far greater variety of tra- ditional Italian classics, including pignoli, pizzicati, occhi di bue and sfogliatelle (aka lobster tails), as well as holiday classics like St. Joseph’s zeppoli and struffoli, all made by chef Gaspare Licata, a master baker from Sicily who has traveled the world perfect- ing his craft. Best Crème Brûlée Barolo Grill 3030 East 6th Avenue 303-393-1040 barologrilldenver.com Barolo Grill has been serving northern Italian cuisine for over thirty years and has been steadily overseen by former em- ployee-turned-owner Ryan Fletter for the past decade. There are a lot of reasons to celebrate its longevity, from the impressive wine collection to the consistently tasty fare, but one thing you should always do here is save room for dessert, particularly if you’re a fan of crème brûlée. Barolo’s ver- sion, which has been on the menu since day one, isn’t some modern twist, but rather a traditional take: It’s made with rich custard fl ecked with fresh vanilla beans and sugar carmelized with an iron — never gas — for a clean taste that will renew your apprecia- tion for the classic sweet treat. Best Let’s-Pretend-It’s- Healthy Treat Chupacabra Multiple metro locations chupacabra303.com Run by Michel Alexander Polania and his mother, Chupacabra gets its name from the Spanish words “chupa” (“to suck”) and “ca- bra” (“goat”), because Polania proudly calls his popsicles the G.O.A.T. One bite of Chu- pacabra’s mixed yogurt and fruit paleta, and you’ll see why. It’s so packed with real strawberries, kiwis and pineapple that you could almost justify eating it for breakfast… almost. The creamy ice cream yogurt base keeps it indulgent, while the natural cane sugar lets the fruit shine without overload- ing on sweetness. It’s basically a breakfast smoothie on a stick — just colder, tastier, and way more fun to eat. Best Rolled Ice Cream Milkit 9625 East Arapahoe Road, Greenwood Village 720-484-5297 milkitcolorado.com There’s just something about rolled ice cream that makes it taste better — maybe it’s the smooth, airy texture, or the satisfy- ing curls that hold toppings in every bite. Milkit in Greenwood Village has been serv- ing the Thai-inspired treat for six years and stands out for its bold flavors and high-quality ingredients. The Halo-Halo, a vibrant taro mix topped with whipped cream, red bean, nata de coco and fresh mango, all drizzled with sweetened con- densed milk, is a must-try. It’s a playful, frozen twist on the classic Filipino dessert, packed with chewy, fruity and creamy tex- tures in every bite. Watching it being made fresh is half the fun — but eating it is even better. Best New Gelato Spot Thick’s Gelato and Chocolate 3339 Downing Street 303-881-9873 thickschocolate.com Tucked into the triangle formed by the con- vergence of Downing and Curtis streets on the edge of Curtis Park is Thick’s, a sweet addition to Five Points that opened in Feb- ruary. It’s still testing out new fl avors of its handmade gelato and letting the neighbor- hood fi nd it organically — and that’s by de- sign. Owners John Hayden and Keith Pryor want to offer those in the area an option for great desserts while using Thick’s as a stalk- ing horse for another place soon to open farther down on Food & Drink continued from page 104 continued on page 108
