Park City’s newest dessert stop is a must-try.
Nearly 18 years ago, Mack Tilling of Mack’s Finest Gelato, ventured to Italy for culinary school. By chance, he learned of a gelato class led in English, hopped a train to Bologna, and the rest is history. Mack credits much of his expertise to the maestros he studied under during his time in Italy. He remains in touch with many. It was in Italy where he grew an appreciation for ingredient sourcing and its impact. Quality reigns supreme here, whether it’s pistachios from Bronte, almonds from Avola or mangos from Peru.
Mack’s, which opened this spring in Prospector, maintains a handful of sacred fan favorite gelato flavors each day, including their signature pistachio, stracciatella, coconut and yogurt cherry. For the most part, though, you can expect to be delighted by a revolving door of unique flavors that showcase seasonal ingredients both local and abroad. Unlike other gelato and ice cream parlors, Mack’s purposefully limits toppings to pure Italian olive oil, Maldon sea salt, key ingredients to their Tuscan Sundae, and rich Fior di latte gelato.
Each cone is made from scratch in house and customers have a front row seat to watch the magic of gelato being made behind a glass wall while perusing the flavors up front. Locals will appreciate the nod to the neighborhood with the banana, peanut butter and chocolate flavored Bananza gelato. The flavor was born after a frequent customer came in three nights in a row to enjoy their Alta Ski Bum, a chocolate and peanut butter fusion, and then suggested bananas be thrown into the mix. This isn’t uncommon at Mack’s; many of the daily flavors come from the suggestions of customers, feedback that Tilling himself takes very seriously.
A self-described “gelato scientist” and “super taster,” Tilling’s passion for the craft shines through his love of experimentation. Whether it’s constructing the perfect affogato experience or adding a sprinkle of Tajin to fresh mango sorbet, you are guaranteed satisfaction.
Swing by Mack’s (1890 Bonanza Drive) Tuesday through Saturday, from Noon-8 p.m. (Look for extended hours during the summer!)
