It is an uncharacteristically warm day in San Francisco. I have the day off of work and have made camp in the office of a good friend and mentor to post and work. In this office there is a library of cookbooks. They span the room’s walls and call to be perused. I read my copy of The Professional Chef and page through Nate Appleman’s cookbook before being quickly overcome by belly-churning hunger. I have brought with me no food and am in desperate need of a snack.
Just five blocks from this wonderful office is Humphry Slocombe, the mount Olympus of ice cream parlors. While I delight in traditional parlor offerings of rocky road and caramel swirl, Humphry Slocombe stands apart from its peers and competitors, lending its freezers to innovation. The hip spot offers flavors like crème fraiche and honey thyme, all scooped generously into paper bowls to be lasciviously devoured with plastic spoons.