Scream's Sorbet Sandwich

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John Birdsall
Scream's coffee almond sorbet between molasses gingersnaps, $4.75.
Monday, November 22, 2010

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John Birdsall
Scream's Temescal retail shop ― two doors down from Bakesale Betty and its daily crush of fried chicken sandwich fanatics ― has come together slower than a major San Francisco restaurant opening, and with just about as much anticipation in some quarters. Good news! The sorbet shop opened last week. Bad news! The Health Department hasn't yet given owners Noah Goldner and Nate Kurz permission to scoop. Instead, there's a self-serve freezer in the middle of the chandeliered, church-pewed space-in-progress from which you can fish out prepack pints of Scream's startlingly smooth sorbets.

Saturday the Oakland freezer case yielded something else: Scream's just-launched sorbet sandwiches (Kurz tells SFoodie they rolled them out last week at area farmers' markets). The one flavor that hadn't sold out was delicious: House-baked molasses gingersnap cookies bracketing a puck of Scream's coffee almond sorbet, made with organic almond milk and Blue Bottle Chiapas beans. Call it a study in contrasts, crisp cookies crumbling into a welter of sandy bits around the ultra-suave sorbet. Welcome to the neighborhood, boys.

Scream Sorbet: 5030 Telegraph (at 51st St.), Oakland.

Follow us on Twitter: @sfoodie. Contact me at John.Birdsall@SFWeekly.com
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