Soft-serve grows up
First came the Western ice cream revolution—scoops in flavors as outlandish as candied bacon and wasabi. Now, soft-serve is
getting in on the action. The childhood swirl makes its play for attention with artisanal toppings and new flavors.
Sam’s Chowder House in Half Moon Bay, California, drowns its organic vanilla soft-serve with a shot of bitter espresso to make a very Italian affogato. samschowderhouse.com
At San Francisco’s Zero Zero, you choose both base (ricotta doughnuts, say) and topping (pomegranate seeds and saffron?) for your Straus Family Creamery soft-serve (pictured). zerozerosf.com
Restaurant Jane in Santa Barbara tops swirls of soft-serve with housemade toffee and caramel as well as seasonal berry sauces. 805/962-1311.