Ice Cream
Soft-serve twists from a walk-up window, hot fudge sundaes in metal coupes and litre tubs to share (or not): ice cream parlors for long summer nights. Every restaurant here is fictional: nothing is charged and nothing is delivered.
Atelier GlacéPremium restaurantA pastry chef's frozen dessert studio: plated coupes, savoury sorbets and tasting boxes made in tiny batches.
Salt & Pasture CreameryFarm creamery churning small batches from a single herd's milk, with flavours that change with the seasons.
Sol y PaletaMexican-American paletería: fruit-packed paletas, horchata scoops and mango with chile-lime salt.
Spatola GelatoItalian gelateria: dense gelato served by the spatula, Sicilian pistachio and Piedmont hazelnut.
Sundae Best ParlourOld soda fountain parlour: sundaes in metal coupes, hot fudge made on the stove and floats with a long spoon.
Golden Yolk Frozen CustardMidwestern frozen custard stand: dense egg-yolk custard churned every hour, concretes and a flavor of the day.
Oat & AboutDairy-free ice cream on oat, coconut and cashew bases, so rich nobody misses the cream.
The Lolly ShackSeaside kiosk energy: ice lollies, soft scoop cones and knickerbocker glories, the way they were on holiday.- The Copper ChurnPremium restaurantLuxury small-batch ice cream churned in copper kettles, with grand sundaes built to share.
- Swirl StopWalk-up soft-serve window: tall twisted cones, dipped cones and hot fudge sundaes, open late all summer.