It is sweet and fitting to eat ice cream for one’s high school newspaper. It is delightful to devour a sundae for The Crusader.
Throughout all my years as a food reviewer visiting everywhere from broken-down food trucks to Michelin 3-star restaurants, I have never had a finer dining experience than my trip to the famous Mitchell’s Ice Cream located in the Mission district of San Francisco — it was a delectable and filling end to my tenure as Food Review Editor.
The Oxford Dictionary describes ambrosia as “the food of the gods.”
In my humble opinion, they forgot to add a few words, with the correct definition being: “the food of the gods, the Banana Boat Sundae from Mitchell’s Ice Cream, a Neopolitan row of rich, chocolate, strawberry, and vanilla ice cream, drizzled with hot fudge, rested upon a glorious throne of banana purée, flanked with two freshly peeled bananas, and tastefully garnished with three maraschino cherries.”
The taste was best described as a divine medley of everything good about desserts. It was sweet, but not overly sweet, smooth, without lacking texture, gratifying, without being overly decadent; it waseverythingyouwantedminus everything you didn’t want, being the paragon of a perfect dessert.
I do not think it’s even possible for a better dessert to exist — it was that good.
If you ever find yourself in dire need to fix a rotten day, fleeing from a heat wave, or simply craving some ice cream, order the Banana Boat Sundae from Mitchell’s Ice Cream, the be-all and end-all of delicious goodness.
