A small ice cream shop tucked inside Cole Valley, The Ice Cream Bar, brings the 1930s back to San Francisco.
Its wooden varnished roof and white tile floors struck me by surprise. A bar, which concocted several sodas the old-fashioned way, stood at the end of the shop.
This particular day, I shot for the banana split. Their selection was vast and after some hesitation, the three flavors that called out to me: morello cherry, fudge brownie, and caramelized honey.
It came served on a frigid, shining silver platter, accompanied by bananas and topped with a caramelized sugar crust. A divot in the dish held the ice cream, cradling the scoops like babies.
A mountain of whipped cream towered over the ice cream, and zigzags of chocolate and butterscotch sauce dripped down the sides.
The thickness and creaminess of the ice cream hit hard. The tang and fruitiness of the morello cherry was unique, adding a special flavor.
Caramelized honey, an unseen flavor before, consisted of a classic honey flavor chased by a subtle burnt aftertaste.
The fudge brownie was a decadent adventure. The ice cream was smooth and rich with chocolate. Inside the ice cream were chunks ofbrowniethatalmostmeltedin my mouth.
If you are craving a classic, sundae. This is the place to go.
