DINING // Andrew Zimmern
LOCALE: 712 North Heliotrope Drive, 323-906-2649 THE SCOOP: Tai Kim, art and culinary school graduate, earned his degree fom CalArts, then later enrolled at Western Culinary Institute. Applying his passion and knowledge for art and food, Kim opened Scoops, just behind Los Angeles City College, in 2005. His imaginative twists on fozen treats earned Scoops a cult following. THE PROCESS: Scoops creates its unique gelato, sherbert and sorbet
by infusing the via a two-day mixing large batches of bases and then adding unique signature home-brewed and tinctures.
Goat cheese and lavender ice cream The Scoops counter Tai Kim, ready to scoop Guinness, chocolate and brown bread ice cream with nuts and sprinkles Colorful spoons.
CRAZY COMBINATIONS: The 18-bin feezer case teems with only an artist could dream up. The most popular is brown bread, made with crunchy Grape Nuts and the combinations only get weirder fom there. Try the mint nicotine (made fom a nicotine gum, not menthol heaters), goat cheese and lavender, or the indulgent banana, peanut butter and bacon.
will), sweat it. Kim encourages sampling. And if you still narrow it down, order a few kinds. One scoop will set you back two bucks, and each matter the just a buck more. Still hungry? are for a dollar.
PHOTOS: BRAD HINES
TASTE TESTS: If the assortments blow your mind (and they
June 2010 deltaskymag.com