Remember when fancy soft-serve just meant extra rainbow sprinkles? In an era when even toast has been artisanalized, so too has this classic frozen treat.
At Doi Moi (1800 14th St., NW; 202-733-5131), the kitchen rotates through exotic flavors such as fish-sauce caramel and banana-cocoa. At other restaurants, it’s the toppings that have gotten an upgrade. The strawberry soft-serve at All-Purpose Pizzeria (1250 Ninth St., NW; 202-849-6174) comes with strawberry-Campari jam and crumbled almond cake, while Inferno Pizzeria Napoletana (12207 Darnestown Rd., Darnestown; 301-963-0115) tops its buttermilk-enriched version with a compote of sour cherries—or other seasonal fruit—from Lewis Orchards plus a slab of black-pepper-flecked pie crust. At Daikaya (705 Sixth St., NW; 202-589-1600), plain vanilla is jazzed up by crushed wasabi peas, Calpico yogurt, and chocolate crisps—as close to sprinkles as you’ll get.
This article appears in the August 2017 issue of Washingtonian.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
