I had my first taste of Scoops ice cream parlor on Heliotrope north of Melrose (a couple doors up from the Bicycle Kitchen and across the street from the new Orange 20 bike shop) last night near the conclusion of a scout ride charting what will be the course for next month’s highly anticipated Midnight Ridazz.
Congenial proprietor Tai Kim’s penchant for creating outrageously innovative frozen treats such as pomegranate with poppy seed, mango with cayenne pepper, brown bread, chocolate with black salt — even a lavender-colored “Black Dahlia” flavor made from yam and rosewater — leaves me with after-hours visions of him as some sort of mad scientist alone in the back under a bare bulb wearing a welding mask and working with ingredients in an effort to constantly expand the boundaries of the ice cream universe. How else can you explain offerings such as chocolate with wasabi, avocado with banana, olive oil with salt with Japanese pumpkin, Mentos with Diet Pepsi, or gunpowder with sweet basil?
OK, so I made those last two up — but I wouldn’t be surprised if he’s experimented with them! Confections of a dangerous mind, baby!!
The fruits of his labors have appropriately garnered the hole-in-the-wall a growing and loyal customer base as well as some pretty decent coverage including a feature earlier this month on NPR, and there’s nothing much I can add to the mix other than it took me a year of knowing about the place before I set foot in it and it won’t take me another year to go back.