We’re ending Saturday night with
French Vanilla
Belgian Chocolate: our mildest and most frequently available chocolate
Butter Chocolate Chip
Pistachio
Hydrox Cookies
Grape Nut
Green Tea
Coconut
Cardamom Raisin
Marsala Gelata
Chocolate Chip
Nocciola
Earl Grey
Vienna Finger Cookie
Heath Bar
Burnt Caramel
Cocoa Pudding: our darkest chocolate and possibly “the best ice cream flavor in the world” according to one Tweet
Coconut Heath
Espresso
Salty Saffron
Sour Cream
Grape Nut Raisins
Molasses
Buttermilk: made with Kate’s real buttermilk from Maine, really
Ginger Snap Molasses
Cherries and Chocolate Chips
Strawberry: which Boston Magazine said was the best strawberry in the city
Mango Sorbet
Strawberry Sorbet
Banana Sorbet
Coconut Sorbet
Blueberry Sorbet
Chocolate Rum Sorbet

Tonight Sam Mehr is also making Khulfee,. Cambridge Lime Pie and Mexican Chocolate.

This is the time of the year when serious journalism gets less serious. Both Boston Magazine and the Boston Globe Sunday Magazine are doing pieces about the city’s Best Ice Cream. As of this moment we are tied with Christina’s for second place in the Globe’s online poll. The suburban colossus, Kimball Farms is a runaway leader thanks to huge portions, good service, police details directing waves of cars and its own minature golf course. We are talking with the City of Cambridge about a driving range that will involve hitting golf balls over the Mass. Avenue traffic.

Tomorrow, Su Jul 19 09 is the last day of Breakfast@TheBigTable, for a month. Since so many of our customers have gone off to the Woods Hole Oceanography Institute, and Arecibo, Puerto Rico and its giant radio telescope we will take quality time for ourselves. We will return when the adavance waves of students arrive, towards the end of August. Breakfast will resume when the foreign students and student athletes get room assignments. During this dark interval we recommend Scup’s in East Boston and Mike and Patty’s in Bay Village. Craigie on Main serves a great brunch and we also start the day at Miracle of Science, Mariposa and the Central Square McDonald’s. I don’t drink the coffee at McDonald’s but I have a weakness for the small and large breakfast burritos.

Hi Rise Pie Company on Brattle Street makes even better coffee on weekends, at an even slower pace than they do during the week. They use Japanese-style siphons to make small perfect cups of coffee. Plus they sell Hi Rise baked goods and have the best outdoor seating.

Toscanini’s is located at the intersection of Main Street and Mass. Avenue, known to old-timers as Lafayette Square. Most people would say we’re in Central Square.

These are the flavors with which we start the week. They can run out because we make the ice cream in five and ten gallon bathes.

French Vanilla
Belgian Chocolate – our milder chocolate
Cocoa Pudding -our darkest chocolate
Nocciola – hazelnut praline paste
CBC Wort – from Cambridge Brewery Company, the unfermented basis of beer, tastes nutty and is popular when eaten with cakes
Malted Vanilla
Burnt Caramel
Bourbon Vienna Finger Cookie
Ginger Snap Molasses
Grape Nut
Marsala Gelato – made with sweet wine, more eggs and less cream
Maple Walnut
Clarissa’s Cardamom Snap – named after the pastry chef at Om, and made at her suggestion
Bananas Foster – rum and bananas
Orange Butter Flake
Khulfee -cardamom, chopped almonds and pistachios
Butter Chocolate Chip
Chocolate Chip
Buttermilk – made with Kate’s very real buttermilk, from Maine
Rum Raisin
Cherries and Chocolate Chips
Pistachio
Moacha
Chocolate Sluggo – two different chocolate ice creams, fudge ripple, almonds, chocolate chips and Hydrox cookies
Cookie Dough
Heath Bar
Strawberry Sorbet
Orange Lime Sorbet
Coconut Sorbet
Lemon/Lime Sorbet