A few ones of note, regurgitated here:
- Scoop Microcreamery quietly opened on Sept. 26 in downtown Palo Alto, replacing the Haagen Dazs at 203 University Ave. (almost at the corner of University and Emerson). Scoop uses liquid nitrogen to make ice cream. With two huge tanks of the stuff on site, you can place your order and the ingredients will be immediately frozen. The result: super fresh ice cream in flavors like maple bacon crunch, chili mango sorbet, mint with brownie bits and more. Sounds like they also do smoothies and milkshakes.
- Another San Francisco ice cream spot famed for using liquid nitrogen, Smitten, is also on its way to the Peninsula. It's taking over a 1,500-square-foot space in the Los Altos Whole Foods. More on Smitten's tasty ice cream here.
- Pressed Juicery, a cold-pressed juice spot that started in L.A. and has been making its way up north, with two locations in San Francisco and one in Marin, is coming soon to the Stanford Shopping Center. It's moving into a space previously occupied by Happy Go Lucky Dog Boutique toward the front mall edge that faces El Camino Real. Pressed sells individually packaged juices and offers cleansing programs. I'm pretty partial to the pineapple/pear/ginger/mint.
- Menlo Park tea sandwich lovers, don't despair. Lisa's Tea Treasures - previously located at 1175 Merrill St. by the Menlo Park Caltrain - reopened in Los Altos last month. It's now at 167 Main St. The dainty Victorian tea shop is hosting a "re-grand opening feast" today, Friday, Oct. 11. For more info, call 650-209-5010.