Although Puerto Rican Cuisine has a long and storied history the Jibarito Sandwich is a relatively new idea, its first sighting somewhere around 1996 at Restaurant Borinquen in Chicago’s Humboldt Park neighborhood, though the name translated as “little hillbilly” in Spanish is nonetheless shared by one of Old San Juan’s most popular eateries which opened nearly two decades prior.
Known for Comida Criolla, the combination of friendly servers and reasonable prices enticing locals and tourists alike, it is amidst bright murals that guests sit at long tables, the menu containing everything from Beef with Onions to Mofongo and Goat Stew.
Often found with a waitlist, moreso during the era of socially distanced seating, it was forty minutes after arrival that orders were received, her Juice made with Fruit from the courtyard paired to an oversized Pork Pastel and fried Corn Sticks without the slightest hint of Oil.
Casual but not rushed, both guests and servers taking their time as music plays overhead, one bite of El Jibarito’s Bacalaítos will help to explain why so many feel the need to indulge slowly, both taste and texture far better than even San Juan’s most upscale Restaurants though the “Sandwich Jibarito” is a far cry from that in the Windy City, and essentially just Beef with Onions between Tostones.
Located adjacent to Lechonera Los Pinos, and seemingly more popular with locals than the spot Bourdain made a destination, El Rancho Original is a worthy additional stop along La Ruta del Lechón for those willing to take the 45 minute drive from San Juan.
Easily differentiated from the other dozen-plus Restaurants on a winding road in Guavate, El Rancho Original’s sheer size suggesting long lines and a jovial atmosphere pre-pandemic, it was shortly after 10am that staff was found happy to serve an even larger bevy of options than next door.
Open air with interconnected buildings and an annex, the sort of place already designed for spreading out long before “social distancing,” it was after watching an older man hack bits of Pork from the whole Hog with a machete that seats were taken, El Rancho’s Lechon less seasoned than Los Pinos and a bit fattier which thus sees Skin break less briskly and instead eat like Chicharrón.
Certainly more than just Lechon Asado, Rice with Pigeon Peas and sides including porky Pastel plus fried Alcapurria and Surullito performing well, fans of Morcilla will find El Racho’s smoother with bolder aromatics than most while thick slabs of housemade flan are creamy with a faintly-bitter finish not dissimilar to traditional Crème Caramel.
While some may find it strange that a person who travels to dine does not watch “Food Television” the fact remains, but on the same day as a trip to El Yunque National Forest the opportunity to visit Puerto Rico’s famous “Pork Highway” proved impossible to resist.
Locally known as La Ruta del Lechón, a dozen or more Restaurants at elevation on a winding road in Guavate, it is following the 45 minute drive from San Juan that travelers will find Lechonera Los Pinos, a bit of rain and pandemic precautions seeing few guests at 9:30am even though staff and Food were ready to go.
Found along Route 184, stories of visits by Andrew Zimmern and Anthony Bourdain prominent across Social Media, it is from the parking lot that the smell of cookery becomes prominent, the friendly all-Spanish servers helping first-timers navigate a menu loaded with Proteins and Starches.
Open air and spacious, the sort of place already designed for spreading out long before “social distancing,” it was after watching an older man hack bits of Pork from the whole Hog with a machete that seats were taken, Los Pinos’ Lechon perfectly seasoned with rendered Fat glistening beneath skin that shatters like glass with a smoky finish.
More than just Lechon Asado, Rice with Pigeon Peas and sides of Sauteed Plantains plus tender Yam also delicious, those in search of more Pork will do well to order both garlicky Longaniza and boldly flavored Blood Sausage with Rice before wrapping up with individual Tres Leches in a small aluminum cup.
Not so internationally famous as Kasalta, who still proudly promotes a visit from President Obama almost a decade prior, Panaderia España nonetheless finds favor amongst many residents of Pueto Rico, its location en route from SJU to San Juan giving most tourists a glimpse although only those with a car will be able to experience.
More than just a quick stop for many, spacious confines plus a diversity of items creating a gathering place even during pandemic times, it was at 8:30am that small queues were found at dueling counters, the number of Breads and Baked Goods almost dizzying even before considering España’s deli, Soups and Sandwiches.
Part of Isla Verde since 1972, owner José Rodriguez Lopez and partners combining traditional Spanish recipes with local favorites to create a menu of over one hundred items, it goes without saying that tough choices face any who enter, though Pastelitos including one with Baccala should definitely be a focus for those seeking something savory.
Open 6a to 10p daily, items changing from morning to night with more popular items baked fresh to replenish supplies as needed, Mallorca comes highly recommended by staff and Panaderia España’s is apparently used in many local Restaurants, while the Bakery’s version of Quesito is one of the Island’s best – with or without Guava.
Further focusing on favorites, in addition to a “Coconut Kiss” rightly recommended by staff, Mil Hojas was unfortunately a bit soggy in comparison to competitors across the island, though a warm and flaky Guava Pastelito plus lightly-sweet Tres Leches to finish made the misstep easier to forget.
Tropical Fruit Cheesecake, Vanilla Croutons, Macerated Strawberries
Comfortably straddling the border of Condado and Santurce, Mario Pagan Restaurant is arguably Puerto Rico’s premier fine dining venue, a low-slung building at 1110 Magdalena Avenue housing the most personal concept yet from the Chef responsible for The Laurel inside Puerto Rico Museum of Art and Sage Steak Loft at Olive Boutique Hotel.
Part of the San Juan dining scene since 2016, modern décor akin to movie stereotypes of expensive eating admittedly a bit boring, it is after warm greetings and a temperature check that diners are led to well-spaced tables, the seasonal menu also adding a handful of daily specials.
Dressy yet unpretentious, Chef Pagan’s goal of introducing Puerto Rican-Caribbean influenced cuisine to the rest of the world evident across “Bites,” “Taste,” “Eat” and “Sides,” it was after requesting three courses that complimentary Bread and Bacalaitos were offered, the former soft and yeasty while fried Fish was subtle and light.
Priced akin to similar concepts, Appetizers $10-18 and Entrees $24-52, dinner officially began with a trio of unique tastes, Yuca painted with fragrant Paste a distinctive taste on Truffle Fries while liquid Gouda and Papaya as well as Burgundy Snails atop mini-Mofongo found French technique dancing in harmony with Caribbean ideas.
Influenced by his grandmothers long before studying the culinary arts at Johnson & Wales University, Pagan’s mid-course consisted of a Caribbean Tamale made from Yuca stuffed with Corned Beef before proceeding to Entrees, the Hollandaise a precursor to indulgent Spiny Lobster Thermidior whose decadence was matched by “My Lamb Shoulder Confit” with spoon-tender protein resting alongside Goat Cheese and Truffle Cauliflower Risotto.
Reciting Desserts from memory, the Restaurant’s signature Soufflé requested much earlier, it was after a tableside pour of Praline Anglaise that airy Chocolate quickly disappeared, with a small Cheesecake topped in Streusel Croutons and Strawberries soon to follow.
Bolstered by Social Media and positive press, plus a spacious storefront at 210 Calle San Francisco in Old San Juan, Chocobar Cortés is rarely found without a line, same the kiosk inside SJU Airport where guests can purchase Confections crafted in the Caribbean since 1929.
Adding a Kitchen in 2013, Chef Ricardo De Obaldía bringing a degree from Seville and years at Celler de Can Roca as well as Le Calandre to Puerto Rico’s dining scene, it was at 2:30pm that two seats in Chocobar Cortés’ window were found unoccupied, service predictably stretched as at least one hundred guests continued to indulge in everything from Pancakes to Salad.
Inevitably rooted in Chocolate, a family-owned farm-to-bar product since the start, most diners will find it prudent to begin with Beverages, Hot Chocolate a tough sell in sun and humidity while Coldbrew Coffee from Gustos and concoctions including the creamy Chocolada are a great way to beat the heat.
Currently open at 8:00am daily, closing subject to change in the era of COVID-19, it was perhaps twenty minutes before two items arrived fresh from the kitchen, Churros frankly hard and disappointing save for the including Sauce while De Obaldía’s signature Chocolate Grilled Cheese is shockingly delicious thanks to subtle Cocoa offering a foil to Sharp Cheddar.
Waiting much longer for Pastry, the waiter later admitting he’d forgotten to plate these items from Cortes’ glass case, suffice it to say Croissants are likely better warm in the morning while both the Chocolate Quesito and complimentary Baklava were fun riffs on the original with great texture.
Mofongo Relleno de Camarones – White Rice, Sweet Plantains, Beans
Tres Leches
Serving traditional comida Criolla for more than seventy years, Café Manolín is nothing less than an Old San Juan institution, the current location on Calle San Justo larger than that operated by Manolín Ruíz but owners Annie Rivera and Tomás Molina still maintaining all of the Restaurant’s original charm and recipes.
Open daily for Breakfast and Lunch, pandemic precautions making masks mandatory and reservations recommended, it was at noon on Tuesday that Café Manolín was found bustling, an unpretentious setting and fair prices enticing everyone from men and women in suits to very obvious tourists.
Dividing the offerings into two halves, Breakfast ending at 10:45 and Lunch until 4:30, it was merely fifteen minutes after Ice Water was poured that two plates arrived, her medium Steak and Fries an undeniable bargain at just $11.95 while Shrimp Mofongo with Beans, Rice and Maduros was better prepared than that at Casita Miramar for less than half the price.
Also offering Coffee and housemade Desserts, plus a handful of daily specials, suffice it to say that $4 Tres Leches may not look like much, but the concoction in an aluminum cup beneath Whipped Cream is texturally splendid with Cake that still maintains plenty of spring despite a supersaturation of Condensed Milk.
Iconic prior to COVID-19, an Old San Juan address and the name of Puerto Rico’s famous Sandwich plastered across its marquee, Cafetería Mallorca during Pandemic times is merely average, a lack of Pastries constraining diners to little more than acrid Coffee, Eggs and Pancakes beyond the eponymous dish.
Still open 7:00am-3:00pm daily, temperature checks and sanitizer but no social distancing another odd choice atop closing the Bakery, it was after only ten minutes that two petite Sandwiches arrived, the Bread itself crisp and buttery beneath a liberal amount of Confectioner’s Sugar while Ham, Bacon, Swiss and Cheddar were under-portioned and far lower quality than what one will find at Kasalta.
French Toast Sticks – Chocolate, Banana, Whipped Cream, Maple Syrup
Favored by locals for early hours, fast service and a menu of Organic and Vegan items, Tostado* occupies a spacious storefront on Calle Condado, both it and a location further East serving identical menus populated by Burgers, Breakfast items and Salads.
Local and sustainable, servers suggesting almost everything served is sourced in Puerto Rico, it is via QR Code that choices are made, the duo of French Toast Sticks and Vegan Pancakes made with Pumpkin and Coconut Milk each impressive while portion to price ratio is more than generous considering the Ingredients.
A locals’ favorite since 1999, with four locations including two inside SJU airport, Gustos Coffee Co. was formed at the same time as Daniel Omar Torres and Grisel León relationship, the couple’s presence in many of Puerto Rico’s top eateries attesting to quality Beans treated with care.
Sourced from farms in Yauco, the same head Roaster in charge from day one assuring consistency, it is inside the spacious store at 954 Ponce De Leon Avenue that guests will find friendly Baristas and assortment of merchandise, everything from shirts to socks lined up next to Espresso machines and Pastries.
Puerto Rico born and bred, a commitment to the Island proudly promoted in Gustos’ literature, it was on a particularly humid morning that Cold Brew was selected, the brew’s maturity yielding complex notes of Cocoa and medium acidity well-suited to cleansing the palate between bites of a toothsome Corn Muffin.
Also with an on-site Kitchen, a variety of Tostadas and Eggs made-to-order, it was on the outdoor patio that two addition Baked Goods were tasted, the Chocolate Chip Cookie a bit over-baked and thus hard while a square of Apple Cinnamon Cake was aromatic and lightly sweet beneath buttery Streusel.
El Conflicto – Barrilito Run, Ginger Extract, Pineapple Juice, Coconut Cream, Coconut Water
Bean, Plantain and Pork Soup
Baccala Fritters
Bunuelos
Mahi Mahi Nuggets
Fried Local Cheese with Guava Cream
Loaded Yuquitas
Octopus, Fish, Shrimp and Mussel Mofongo
Mamposteao
Tres Leches Cake
Anise and Rum Digestif with 3 Coffee Beans for Love, Health & Money
Long known as one of San Juan’s most popular eateries, it required a global pandemic for Casita Miramar to finally begin accepting reservations, but unless you are a well-known local fluent in Spanish keep expectations low for outdoor seating or gracious service.
Open Wednesday through Monday in a largely residential area, the stately Spanish villa expanding across several rooms decorated in mixed furniture and holiday lights, it was minutes before a 6:30pm reservation that two guests arrived, a twenty minute wait as several local parties were seated followed by a lengthy walk to a dim, warm area clearly set aside for tourists.
Family operated with chalkboard menus, traditional comida Criolla the focus across roughly two dozen plates, it is as a welcome that each table is presented with Soup and Fried Cod – unless of course staff “forgets” the latter until the astute diner sees it served to every other table and requests an order, which then causes a subsequent *sixty* minute delay between Appetizers and Entrees.
Trying to set aside service gaffs, the aforementioned multiplied several-fold by plates arriving at the wrong table and empty Water glasses, Food consists of historic recipes such as Bunuelos with Taro, Cheese and Chorizo plus fried Fish and Casita Miramar’s famous local Cheese that eats like Indian Paneer atop Guava Puree.
Most impressed by modern “Loaded Yuquitas,” think Poutine with Yuca and Pork, it was following the inexplicable delay during which the server catered (incessantly) to a table with more dietary restrictions than common sense that Mofongo arrived, its texture only average though the Seafood was plentiful while traditional Rice called Mamposteao was admittedly quite delicious.
Attempting service recovery with complimentary Bunuelos, a dish already bought and paid for earlier, it was along with the check that Tres Leches and a shot of Anise-infused Rum arrived, both pleasant but not enough to justify dining in a place that clearly treats some guests far better than others.
Now with seven locations in Puerto Rico and one in Orlando Señor Paleta can fairly be considered Puerto Rico’s top purveyor of frozen confections, the Island’s heat and humidity building a perfect environment for artisan Popsicles whether ordered indoors or at one of their kiosks.
Created by Jennifer Serrano and Ramon Ortíz, locals who saw a niche and started in Old San Juan before expanding to Conando, Señor Paleta specializes in creating artisan Paletas with or without dairy in flavors both unique and traditional.
Suggesting sustainability and all-natural Ingredients, the 1104 Ashford Avenue address peaceful at 1:00pm on Monday, it was in exchange for $13.50 that three flavors were received, her Mango Strawberry Sorbet disappearing in a series of licks while this writer opted for icy Caramel Gelato and smoother Cream Cheese with an adherent layer of Guava.
Located one block from Kasalta in Ocean Park Pirilo Pizza Rustica’s second location draws a more local crowd than the Old San Juan flagship, lunch on Monday mostly quiet save for music overhead while servers are quick and pleasant.
Open daily at 11:30am on Calle McLeary, a quaint open-air environment cooled by fans wrapped around the bar, it was after perusing the QR-code menu that three items were requested, the Octopus tender and bold with Garlic while three Empanadas were each light and flakey with ample amounts of filling.
Slowly enjoying Appetizers, in particular the Pastry with Seafood, it was not long before “La Pampa” arrived, its meaty toppings unfortunately undermined by “sold out” Chimichurri (at 11:45am) and an unleavened Crust that went unfinished and allowed enough remaining stomach space to enjoy world-class “Quatro” Leches Cake given added smoothness by Coconut Milk.
Media Noche Sandwich – Sweet Bread, Swiss Cheese, Roast Pork, Ham, Mustard, Pickles
Beef and Plantain Empanada
Yuca Relleno
Quesito
Chocolate Chip Cookie
S’mores Tart
Carrot Cake
When it comes to casual Breakfast offerings San Juan’s Ashford Avenue looks a lot like Las Vegas Boulevard, many big chains in competition with limited mom n’ pop spots and Hotel dining such as Sobao by Los Cidrines at the AC.
Opened in 2017, street access inviting locals as well as tourists to a quick-service concept still practicing strict Social Distancing, it is while in line that a digital menu and glass cases display Sobao’s offerings, some distinctly Puerto Rican while others take inspiration from Cuba or mainland America.
Practiced in brevity, neither staff at the counter nor bussers particularly pleasant, it was on a busy Monday that provisions were gathered for the Beach, a “Sobao-style Mallorca” smaller and far less delicious than others in town while the Midnight Cuban is recommendable thanks to classic Ingredients in good ratios on toasted sweet Bread.
Next exploring a warming-case, savories such as Empanadas and fried Yuca with Beef outperforming the least impressive Quesito tasted out of a dozen in Puerto Rico, do not ignore triple-Chocolate Chip Cookies or Carrot Cake tucked away by the register, but take a pass on the $4 Chocolate Tart fashioned like S’mores but compromised by Caramel soaking through the Crust by 7:45am.
Opened in 2005, an Old San Juan address and elaborate Wine program quickly earning accolades from locals and tourists, Chef Peter Schintler’s Marmalade is routinely cited as one of the Island’s best Restaurants, the six course menu for $109 offering decent value for plates constructed largely from local Ingredients.
Born in rural Iowa to a farming family, respect for the land and affection for the kitchen established early, it was following formal culinary education that stints overseas saw Chef Schintler hone his craft, a return stateside to Greenbrier followed by Le Cirque yielding further travel before finally settling into a kitchen of his own.
Referencing everywhere from England to Singapore across fifteen years, these diverse experiences evident in Marmalade’s offerings, it is amidst chic confines that guests are seated in posh chairs or sofas, service professional but pleasant save for some pushiness regarding the Wine List.
Proud to promote sustainability, as well as cookery far lighter than much of Puerto Rico’s traditional fare, it was after some discussion that a Tasting Menu was decided, course one featuring tiny cubes of Tuna in a makeshift Terrine intended to be spread on miniature Pita.
Easily dispatched in four bites, a hint of heat lingering on the palate, it was not long before Chef’s “signature” White Bean Soup was presented, its texture sublime but any sort of subtlety erased by the cloying presence of Truffle Oil.
Making a tough decision amongst Pastas, the eventual winner an assertively bitter plate of Garganelli with Crucifers and braised Rabbit brightened by Tomatoes, one would be hard pressed to name a “lighter” rendition of Pork Belly than Schintler’s thick cuts with well-rendered Fat finding balance in Blackberries plus Honey.
Opting for two Desserts instead of a duo of Appetizers, plus good Espresso to finish, Pastry proves to be a strength thanks to classic technique and fresh Fruit, the Cake akin to Clafoutis with a bit more tooth while Marmalade’s Seasonal Blueberry Cinnamon Roll presents a buttery spiral resting in a pool of boozy Custard with Ice Cream and Bacon on top.
Located at Recinto Sur 259 in Old San Juan, Café Cuatro Sombras is a favorite of tourists and locals for Puerto Rican Coffee, though even as most of the Island has begun to relax regulations this fairly sizable storefront continues to operate from 7a-8p daily as carry-out from the front door only.
Focused on Coffee, but also offering a selection of Baked Goods and Sandwiches, it was amidst midday sun and humidity that Cold Brew was requested, a fifteen minute wait seemingly atypical though the Beans are clearly well curated with a medium-roast liberating medium acidity and smooth undertones.
Forced to inquire about Pastries, as though the young man controlling the register did not wish to make a sale, smallish portions range $2.00 to $3.74 with the Brownie frankly dry while Guava Bread and Brandy Cake with drizzled Icing and complex aromatics are a far better choice.
Debuted just three months before COVID-19 changed the global landscape, Wicked Lily is a trendy concept attached to Tryst Beachfront Hotel, an innovative menu and provocative setting drawing mostly young diners while hip-hop bumps from overhead speakers.
Promoting “sassiness” and “wicked memories” both day and night, with Brunch from 11am until 3pm on Weekends particularly popular, it is from the lobby of “Condado’s only Boutique Beachfront hotel” that guests access Wicked Lily’s outdoor patio, though even with reservations seating with shade is anything but guaranteed.
Serving “mean” Cocktails, from servers who appear over-worked and uninformed regarding complex plates, it was after navigating wet furniture plus folded umbrellas that Lily’s Colada arrived, a stiff pour of Rum finding balance in Fruit and Foam while $16 Ceviche came overdressed and lacking heat or acid.
Slow to refill Water, moreso as the space grew full, heartier plates thankfully proved better in terms of both taste and value, the Banana Pancakes fluffy around crisp Bacon with plenty of Fruit while an herbaceous Waffle provides an admirable bed for Fried Chicken and thick Cream that is already slightly sweet, but even better with a drizzle of Maple Syrup.
Famous long before Barack Obama’s visit, during his only Presidential trip to the Island, Kasalta continues to do big business amidst pandemic precautions, social distancing and Plexiglas dividers doing little to dissuade locals and tourists traveling out to Ocean Park from 6:00am until 10:00pm daily.
Located at 1966 Calle McLeary, a largely residential stretch of road seemingly miles from Spring Breakers and Pineapple Pina Coladas, it is after a brief wait that guests are granted entrance and a choice of two lines, the furthest for ordering Soups, Sandwiches and Entrees while another allows expedited ordering of Pastries from a bevy of glass cases.
Known for Puerto Rican favorites, with Spanish and Cuban influence also evident, diners are encouraged to peruse options before queuing, the number of choices easily surpassing one-hundred and many of the baked or fried goods unlabeled.
Fair priced and fast paced, orders from each line followed by a brief wait as Food is prepared fresh, do not skip on some of Puerto Rico’s best Coffee, piping hot with Milk pairing well with a beautifully caramelized Quesito and the world-famous Mallorca that comes loaded with good Ham and melted Swiss on housemade Sweet Bread.
Next taking a look at fried Foods, Alcapurrias tempting but losing out to creamy Cod Fritters, suffice it to say that Almond Pudding is one of Kasalta’s under-discussed gems while the individual Key Lime Pie deserves praise for balancing sweet and tart with toasted Coconut added for texture.
As casual as it is crowded, young families and octogenarians sharing a space that is bustling but relaxed, fans of Guava will find no less than six options featuring fresh made puree, though much as one may want to overindulge it is more important to save room for a slice of Tres Leches Cake that is wet but not sopping and sweet without tasting overly sugary.
“Taína” Squash – Local Black Mole, Coconut Sour Cream, Black Sesame Toast
Celebrating a decade in Condado, Cocina Abierta not only survived Hurricane Maria and COVID-19, it thrived, all thanks to Chef Martín Louzao and a dedicated team that continues to explore and grow by focusing on global flavors applied to sustainably sourced Ingredients.
Known for its six “act” menu, a $60 bargain that currently looks back on 10 years of Louzao’s favorite plates, it was minutes prior to 6:30pm that guests were offered a seat in front of the open kitchen, the modern lighting and repurposed décor giving Cocina Abierta a lively feel bolstered by Nine Inch Nails on the stereo.
With the stated goal to “create and interpret culinary ideas inspired from different cultures, products, and techniques,” a feat accomplished thanks to contributions by everyone from ethnobotanists to culinary historians, it was with a Cocktail in hand that the night began boldly, Louzao’s Ripe Mafafo Plantain Carpaccio incorporating acid, earth and sea while the Sweet Potato Causa did similar with layered textures and added heat.
Focused largely on Ingredients developed in Puerto Rico, Spiny Lobster with local Citrus and fermented Pigeon Peas an immediate highlight, the day’s fresh-caught Fish also fared well before transitioning to heavier plates such as Mofongo stuffed with Pekin Duck and a shattering Chicken Pastilla perfumed by Saffron and Anatto.
In many ways a playground for Chef’s imagination, his Oriundo and Atelier concepts furthering that thought, course four took guests east to Iran and sideways for fusion, the Fesejān a little dry compared to Persia’s original while Chinese-Latin Tacos showed great depth and a meaty bite despite being entirely Vegan.
Continuing with Wellington, both it and the Lobster carrying a $5 supplement, purists would probably prefer Beef more rare than served on this night, though Lamb incorporating Thai Curry tasted exquisite, as did locally cultivated Squash with Almond, native Chili Peppers and plenty of Cocoa forming a mighty convincing Mole.
Only offering one Dessert, a tiny Chocolate Tart with Coffee Crumble and clumpy Passion Fruit Ice Cream, it bears mention that one can instead choose an item from any other Act to replace this course, or simply finish after Entrees for $55 a diner.
Established in 2013, at first a Miramar Food Truck but now brick & mortar on bustling Ashford Avenue, Cool Hope Creamery specializes in locally-made small batch Ice Cream while also dabbling in Breakfast and Coffee roasted on the island by Gusto’s.
Located at 1407 Ashford since 2018, María Jose Delgado and Walter Santalíz still working long hours throughout the pandemic, it was around 4:00pm on Saturday that Cool Hope was found empty, its décor clearly built for Instagram while prices are on par with artisans in other major US Cities.
Using premium Ingredients and time-honored techniques, though a lack of samples thanks to Covid-19 requires guests to take leap-of-faith when ordering, it was in exchange for ~$15 that three scoops plus $0.50 cent Sprinkles were handed over, each mid-size ball smooth thanks to the high Milk Fat base while flavors rang true, especially Coconut and Key Lime Pie.
