San Francisco Chefs Turn to Ice Cream Amid Economic Uncertainty | Eater SF
"A South Van Ness Avenue liqueur-focused restaurant pairs a suite of chef-driven ice creams with the distillery’s amaro: Mexican-spiced chocolate ice cream, burnt honey ice cream, and preserved lemon sorbet are highlighted. The chef, Chip King, focuses on complementing flavors between amaros and desserts and lets customers “choose their own adventure” rather than being prescriptive. Operations prioritize small-batch, affordable gear — King relies on the Ninja Creami freezer-mixer — and price points reflect a tasting approach: a $7 order comes with two small scoops (portioned more like a tasting) and amaro poured on top. The burnt honey flavor grew from a lean approach: the honey comes from owners Sierra and James Clark’s rooftop apiary, and the dairy and eggs for bases are sourced from Northern California, enabling a hyperlocal, tariff-resistant foundation while supporting upcycling and ingredient-economy strategies." - Paolo Bicchieri
