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In the Weekly: juice, nitrogen ice cream & more

Uploaded: Oct 11, 2013
The Palo Alto Weekly's ShopTalk columnist, Daryl Savage, writes about local retail and restaurant news - openings, closings, etc. She reported many food-and-drink related comings and goings in her column in the Oct. 11 paper; it's worth checking out.

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.
What is it worth to you?


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Posted by acrid, a resident of Leland Manor/Garland Drive,
on Oct 11, 2013 at 2:58 pm

haagen dasz uses bst milk which may contain pus, and their ice cream tasted like it.yuck. cant eat haagen dasz anymore. it has acrid pus like taste.yuck. is that why out of business?

 +  Like this comment
Posted by Why bother?, a resident of Midtown,
on Oct 11, 2013 at 11:48 pm

As this blogger notes, this article really is a regurgitation of Darly Savage's article. Why bother writing it?

 +  Like this comment
Posted by SAM, a resident of The Crossings,
on Oct 13, 2013 at 1:07 pm

Free read is free read. You get what you pay for.

 +  Like this comment
Posted by Elena Kadvany, a resident of another community,
on Oct 14, 2013 at 8:14 am

Elena Kadvany is a registered user.

Why bother: I like to cover all my bases and put in my own two cents about these things. Thanks for reading!

 +  Like this comment
Posted by Poster , a resident of another community,
on Oct 14, 2013 at 8:15 am

Thanks, Elena, for keeping us apprised of the local food scene. I'll definitely want to check out the liquid nitrogen ice cream shops.

 +  Like this comment
Posted by saww, a resident of South of Midtown,
on Oct 24, 2013 at 4:21 pm

that ice cream is quality,it wouldnt matter how its frozen. they might try a gelato since they already have sorbet. organic gelato is nowhere to be found.

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