What started as an afterthought—a soft serve machine inherited with the lease at Le Violon—has turned into a thoughtful gelato counter: Dalmata Gelateria is the latest from the team behind that fames Plateau restaurants, which occupies a former barbershop at Bernard and Clark in the Mile End. It’s a tight space, reworked by Menard Dworkind into a stylized throwback with marble, chrome, and saturated pastels—and a courtyard out back that feels like a secret garden. The menu keeps it simple: two seasonal soft serves, barbotines, sundaes, and a brioche sandwich that nods to Sicilian seaside walks. Every mix is made in-house using Quebec-grown ingredients and a base developed by chefs Danny Smiles, Mitch Laughren, Laura Faria, and Sara Raspa. Just clean, seasonal gelato worth lingering over.
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