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News and Reviews: Sunset Magazine

Sunset Magazine

Top 100 cultural trends shaping the West

The ideas, people, places and things that are making life out here better right now

January 2011

soft serve ice cream#51-53: 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.

51 | 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.

52 | 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).

53 | Restaurant Jane in Santa Barbara tops swirls of soft-serve with housemade toffee and caramel as well as seasonal berry sauces.

Photo by Drew Kelly