We make ice cream that's about more than ice cream. We make ice cream about the ingredients we use and the farms and artisans they come from. About how we cook and freeze and candy and sort and burn and smash and hand-drizzle and ribbon and spoon and sprinkle all of our ingredients in intriguing and unexpected ways.
"Just in time for fall, Salt & Straw, the West Coast’s most famous ice cream chain, is opening their first NYC location on 9/20. This one is on the Upper West Side (a West Village location follows soon), where you can get their Double Fold Vanilla and sea salt caramel ribboned ice creams before a walk in the park. They’re open until midnight." - will hartman
"If you’re looking for a scoop of strawberry ice cream, you can technically get one at Salt & Straw on the Upper West Side. Just don’t be surprised when it comes with balsamic and black pepper mixed in. The Portland-based ice cream chain with locations up and down the West Coast doesn’t do straightforward. Their standard offerings include honey lavender, arbequina olive oil, and malted chocolate chip cookie with sea salt, fudge, and strong hints of Whopper. This first NYC location also has a few limited-edition flavors, like a collab with Carnegie Deli that involves pastrami, mustard custard, and rye crumble. It’s a lot, and it works beautifully—the Salt & Straw experience in a nutshell. photo credit: Sonal Shah" - Bryan Kim
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