Looks like we’ll soon hear the news about the next move from famously popular San Francisco ice creamery, Humphry Slocombe . It was only a matter of time!
From SF Eater:
“The Trick Dog 3010 20th St. bar from the Bon Vivants crew looks to be opening soon, and it will do so without The Parlour by Humphry Slocombe at its side, as originally intended. The new and unexpected neighbor is Sightglass Coffee, who will move into the space originally slated to be a bakery and cafe project from ice cream titans Jake Godby and Sean Vahey. Vahey says the Parlour idea has been shelved altogether, and an official statement about this development follows.”In the three years since Humphry Slocombe came up with The Parlour concept/project, the Humphry Slocombe business has grown and evolved. Currently, we find ourselves excited to expand the Humphry Slocombe brand and have decided to focus on the opportunities we have to do so versus pursuing an entirely new line of business with The Parlour. Accordingly, were passing the space on to our good friends at Sightglass, who we feel will create a business that is incredibly additive to this unique neighborhood.”Vahey teases that there will be more HumpSlo news coming soon. In the meantime, the opening date for Sightglass on 20th Street is still TBA.
Meet the Pink Panther by ice cream superstars Mr. and Mrs. Miscellaneous. The Pink Panther is an ice cream flavored with almond liquor and chocolate liquors. Rich. You’ll find Mr. and Mrs. Miscellaneous in the Dogpatch neighborhood of San Francisco- urban, trendy and my favorite ice cream shop in the city.
Here are some other flavors I’ve tried there.
WE LOVE PIE! And, we love the NOPA location of Chile Pies and Ice Cream. Home of incredible crust and one of our favorite ice creams for a la mode, the local organic and wonderful Three Twins. Can’t wait to have both in the Castro.
Check out our homage to another pie establishment here. yes, we still think Pie is the new cupcake…
We’ve been waiting a while for this one. Smitten, center of a lot of buzz in the local ice cream scene (check out our Smitten post, here), is finally open for business in the fledgling Hayes Valley Proxy project, soon to be THE hot summer foodie destination (coming, a beer garden by Suppenkuche and a pizza kiosk by Delfina, among others) Smitten dishes out the freshest ice cream you can buy anywhere: it’s made to order using a fantastic liquid nitrogen freezing system that whizzes and smokes and delivers decadent deliciousness right before your very eyes!
Check out this article in the Daily Candy and stay tuned for our on-the-ground coverage, coming soon;-) Homemade pizzelle cones…
Smitten Ice Cream Shop Opens in Hayes Valley
Made-to-Order Scoops in 60 Seconds
Time was, seeing Smitten’s Red Flyer wagon around town meant one thing: sprinting after it for a scoop of ice cream like you hadn’t eaten in days.
Hang up your running shoes and park it on a milk crate in the Hayes Valley Proxy Project instead. That’s where Smitten just opened a shop.
Owner Robyn Sue Goldman’s innovative liquid-nitrogen machine (the Kelvin) means each scoop is made one at a time, in just a minute. The freshest in-season ingredients and creative flavor combos (maple brown sugar butternut squash and candied pecans; banana chocolate chunk; strawberry and white balsamic) top even your childhood ice cream fantasies.
For now, order a cup of the speedy treat; homemade pizzelle cones and cookie sandos are on the way. No matter what flavor you choose, consider Smitten a justifiable detour in your diet.
Smitten Ice Cream, 432 Octavia Street, at Linden Street, suite 1a (415-863-1518 or smittenicecream.com).
((SHARE from SFist.com))
“This afternoon, EaterSF takes a look at the construction of Smitten, which could very well be the most densely buzzword-packed restaurant to date. Once you start reading the description, it becomes impossible to turn back no matter how badly you want to. Observe:
Smitten is a made-to-order (slow food: check), liquid nitrogen (molecular gastronomy: check) ice cream shop (frozen dairy products: check) built inside of a recycled shipping container (food truck: check, kinda) that has been dropped in to an empty lot in Hayes Valley (neighborhood revitalization by way of dessert: check). What’s more, the shop’s owner started off with just one liquid nitrogen ice cream machine in a red wagon in the park (food cart: check). That was way back in 2009, even. When people still wanted to eat food at tables. And before you ask: Salted Caramel is on the menu (check).
Still, as much as we’d like to be annoyed by all this, the idea of slobbering all over a handmade pizzelle cone topped with “one of the purest commercial ice creams out there”, some sweaty October afternoon does seem kind of pleasant, doesn’t it? At least it’s not another fro-yo place, right? That would be too L.A.”
Anxiously awaiting the arrival of what could be the best ice cream store in the City… Smitten. Check out the story linked above for the details about this venture, which will entail ice cream made-to-order with one of four liquid nitrogen ice cream machines. Smitten is part of a greater project called the Hayes Valley Proxy, a network of shipping containers that will form a food court of sorts in this very cool SF neighborhood.
From Delfina Pizza to a Suppenkuche beer garden, this is going to be an excellent foodie destination!
The people of San Francisco really know how to love. Having lived here for 10 years, I’ve seen people practice charity and kindness, from the simple to the grand, to a degree unsurpassed by anywhere else that I’ve lived. So, when I hear about a story like the one told in the following video, a story of different businesses and groups creatively partnering for the purpose of supporting a single, charitable goal, I love to spread the word and in so doing I love to spread, well, the love. ((In fact, where ice cream is involved, I shout!)) Check out the video below for a story about the partnering of two local organizations, a non-profit and a small business, that embody the very best of San Francisco values. And, I encourage you to support both of them because of what they do for our community. Happy Valentine’s Day, folks!
*In the 25 years that Project Open Hand has been serving food, they’ve never missed a single day.
best concert at an ice cream shop, 2010: Jane Wiedlin plays Humphry Slocombe with special guest, Big Gay Ice Cream Truck
Humphry Slocombe‘s played host to a birthday party- slash- ice-cream-mashup this summer, 22 August, and the result of this
hot-mess conflagration-of-coolness turned out to be one of the most memorable parties of the year. The birthday boy was Doug Quint of the infamous Big Gay Ice Cream Truck. Haven’t heard of it yet? It’s a roving ice cream truck out of New York, and it has a cult following there. The man himself chose Humphry Slocombe’s as the site of his party, and dished up a special flavor on-the-spot, Tranny Smackdown:
(“tranny padding” (shortbread baked by Humphry’s Jake Godby), Slocombe strawberry ice cream and marshmallow fluff, smeared “mascara” (dark chocolate sauce), and smeared “lipstick” (Amarena cherry sauce), all topped with Trix cereal.)
Add to the mix Quint’s long-time friend, rocker and former Go-Go Jane Wiedlin, who lives in the Mission(!!) and who, in the column of coolest. birthday. present. ever. debuted her new song Big Gay Ice Cream Truck, a gift for Quint (which you can download on iTunes here)
Made-to-order ice cream. That’s right, ice cream made on-the-spot at the time you order with the amazing liquid nitrogen ice cream maker-on-a-Radio Flyer wagon dubbed the Kelvin.
The process in fantastic, your scoop arrives in a whoosh of white cloud, like a magic trick, or the most memorable science experiment from that high school chemistry class. (Just follow Twitter for the time and location to find the cart, and you’re good to go!)
But this cart has been so popular, it’s been able to cross-over to brick and mortar. (Well, actually repurposed shipping container . . . see the link to the article below.) Future location? Octavia and Linden, Hayes Valley, SF.
Says the proprietor Robyn Sue Goldman, “We will have four ‘Kelvin’ machines, and each one will be used to churn a different flavor,” explained Goldman. “We will be featuring the freshest seasonal flavors and changing two flavors every week based on what’s best at the market. Every scoop will be made to order, and visitors will even be able to order off the menu, based on the ingredients we have, if they think of something that better suits their taste buds.”