New variations have continued to appear since last year’s list.Īnd as the pandemic continues, you can still enjoy a steaming bowl outside, which is an added pleasure. This New York City phenomenon, kindled in its current form by Momofuku Noodle Bar in 2004 (though there were precursors like Tokyo LaMen in the last century), has faithfully stuck with us, and the city’s enthusiasm for the carefully made wheat noodles in a pork, chicken, or vegetarian broth has only grown. Refrigerate.Fall’s first frost is upon us, marking the unofficial beginning of ramen season. In the bowl of an electric mixture whip until stiff peaks form. Sprinkling of cinnamon, ginger powder or any other desired spice (optional) “Why do ice cream cones carry umbrellas on dull days?”Īnd that’s the whole scoop! Recipe from Pacific Beach Ice Cream Co.
Paying homage to Dave Wright’s comedic prowess, here’s one more joke for the road: He’s on a mission to bolster mom-and-pops against corporate behemoths, and become “the neighborhood ice cream shop so customers feel genuinely welcomed, and enjoy the experience that is woven deeply into the fabric of our culture.” Wright, a champion of the small business owner, also uses only local and California purveyors for his mint, dairy, sugar and other ingredients. The doggie ice cream treat combines gut-friendly raw goat milk with unsalted peanut butter, avocado pulp and pasteurized egg yolks, good for a glossy coat.Ĭustomers can enjoy the many frozen delights on ocean breezy sidewalk benches along the front walkway of the shop, or grab and go with a pre-packed pint. The ice cream innovator has even concocted a specialty flavor for your sweet-toothed furry friends in collaboration with Noah’s Natural Pet Market. There are also Sundaes and Tuesdaes, the latter a kiddie version with sauce, whipped cream and a cherry on top.
#CHILL RESTAURANT FREE#
Topping lovers can indulge in fudge or caramel sauce, Mexican cocoa powder, traditional candies, gummies and chocolate sprinkles or rainbow “jimmies” free for kids. Serving sizes come in kid’s scoop, single scoop, split scoop with two flavors and double scoop, which can also be two flavors in a zippy sugar cone, crunchy cake cone, homemade waffle cone or a cup. He rotates the flavors depending on the seasonal fruits available at the Pacific Beach Farmer’s Market, but some faves include Eureka Lemon Ice with chunks of lemon rind, Blood Orange, Dark Cherry and a grassy and refreshing Butterfly Pea Flour from Thailand with a lychee fruit base. “The concept of adding chunks of stuff to vanilla ice cream is lazy, so I first whip up a base using the ingredients, then add chunks of the ingredient back into the base.” “We make one of the best Oreo ice creams,” Wright boasts. Wright also creates a different interpretation of Cookie Dough every month like Oreo, Reese’s Peanut Butter Cup, Red Velvet Cookie and White Chocolate Macadamia Nut to keep things exciting.
Wright waxes poetic when he details the indulgent experience: “The first flavor that hits the palate is the floral essence of rose water, then the woodiness of pistachio and finishes with the unique flavor that can only be described as saffron.”Īlong with his regular flavors, the ice cream maker alternates with seasonal ones like Basil, Alesmith Speedway Stout Beer with a gingerbread essence, Spicy Mango with a dash of cayenne and Kahlua Espresso Martini with ribbons of tiramisu, a collaboration with the head chef at the Flamingo Deck bar in PB. He said the latter is “one of the most expensive ice creams to craft,” blending threads of Spanish saffron, rose water and chunks of pistachios. Some popular flavors include his dad’s famous Mint Chip that pairs farm fresh spearmint with dark chocolate flakes Julian Dutch Apple Pie, which incorporates an entire pie into a sweet cream base Skrewball Whiskey Peanut Butter Cookie Chocolate Covered Strawberry Sassy Root Beer “that resembles an old-fashioned root beer float without the float,” and Saffron Rose Pistachio. PB locals, tourists and other San Diego denizens stand in line for a scoop (or two, or three) of Wright’s small batch, handcrafted frozen delights, “embracing the concept that my father started, and that I’m carrying on to bring back the classic flavors before corporations got a hold of them,” he said. Thanks to all that hard work, and the summer heating up, along with creative flavors, fine quality ingredients, attention to detail and a mighty plug by Megan Elise Varela, a TikTok influencer Wright met at the Scoop Ice Cream Festival in North Park this past June, “business has tripled since the beginning of the year.” In 2020, Wright also graduated from the Scoop School in Chesterfield, Missouri, where he earned credentials in ice cream crafting and business operations. Tuesdays, Wednesdays and Thursdays 1 to 10 p.m.