"The Ice Cream Bar started in Cole Valley with soda jerks in old-timey diner hats blending up pistachio and butterscotch shakes to swing music. It's since expanded to the Castro with a sequel, the Castro Fountain. Both combine the organic ice cream of today and the wholesome, all-American vibes of yesteryear. The secret to their shakes, in flavors like O Canada (with maple syrup) and Summer in Siam (Vietnamese coffee)? Eggs, for that custardy texture." - Sophia Lorenzi, Caleb Pershan
Eater
