"One of the best cafés in the area, without a doubt. The coffee is truly excellent — easily one of the few places in the region where the quality really stands out. The cookies are great, and the focaccia is outstanding, always fresh and very well made. The gelato deserves special mention: the best in the area. It’s authentic, traditional Italian-style gelato. Anyone who knows real gelato understands that true gelato is not displayed in tall, flashy piles in the window — here, quality comes before appearance. A place that delivers flavor, authenticity, and always makes you want to come back."

"We arrived with my family and each one chose something. A banana cake with a very good flavor, coconut ice cream also good, a cappuccino nothing out of the ordinary and an affogato matcha without comments (don’t order please). I think they need more charisma, too serious. Atmosphere no to bad."

"The shop is quite spacious, mainly serving ice cream, cakes, and desserts. The large, medium, and small cups of Gelato cost $7.75, $6, and $5 respectively. They offer assorted tarts like strawberry, blueberry, and lemon. I ended up choosing the Napoleon pastry. The food was acceptable, and it’s a decent spot to sit and rest for a while. However, the elderly couple running the place didn’t seem friendly or welcoming—their expressions were quite off-putting. Nothing particularly special about the shop; likely a one-time visit"

"This new place offers a truly authentic family run Italian experience. One of the best things is that they make everything in-house, a testament to the talent of Simone (co-owner with her husband and cook/baker). In fact, you'll likely hear some Italian being spoken while you're there, which only adds to the charm. I particularly loved their shelled tiramisu and their other delicious tarts. It's a must-visit spot for anyone who appreciates real, handcrafted Italian treats. They were previously located in Greenwich but have now moved here, which is great news for New Haven residents."

"Espresso drinks are decent but nothing special. But I had one of the best Napoleon pastry, with the perfect temperature, perfect cream and perfect puff pastry. I finished it in a blink of eyes."