Smitten Ice Cream

"Walking into Smitten Ice Cream feels like stepping into a science lab. “Brrristas” (yes, that’s what they’re called here), pour cups of pastel liquids into stainless steel bowls before huge machines whir to life, pumping liquid nitrogen and spinning your ice cream into existence. The whole process takes about two fog-filled minutes to create ice cream so smooth, you could spread it on toast. This Mission location (and its other location in San Jose) offer a small menu with Smitten constants (vanilla, chocolate, and cookie dough) and a few seasonal flavors. No matter what you order, get a waffle cone or bowl (they’re made throughout the day) and enjoy your scoops while people-watching from their Valencia St. parklet." - Patrick Wong

"Located on the edge of the Plaza de Valencia with its cow-sized chameleon statues, Smitten Ice Cream offers some of the best people-watching views of Santana Row. Not your run-of-the-mill parlor, Smitten serves ice cream churned to order ensuring fresh flavor and silky smooth texture. The Brr Machine, an invention by the shop’s founder Robyn Sue Fisher, turns locally sourced ingredients into pure creamy goodness in 90 seconds flat. In the early days, Robyn placed her device in a little red wagon and wheeled it up and down the streets of San Francisco — but after growing a cult-like following, her operation got a whole lot less bare bones. Today, her handful of brick-and-mortar operations serve exploratory flavors like Earl Grey with chocolate chips, cheesecake, and American pie to dessert foodies across the Bay." - Paolo Bicchieri, Johanna Harlow

"The fresh-churned chain’s Mission, San Jose and Rockridge locations are serving up scoops for takeout or delivery." - Eve Batey