Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


1809 Fourth St. (Delaware St.) Send to Phone
Ice cream conceptualized and crafted by a chef who trained with the best.

Open daily

* Click here for rating key

THIS RESTAURANT IS CLOSED Chocolatier Blue Parlor Restaurant Review

: Having studied and worked with Alain Ducasse, Daniel Boulud, Joël Robuchon and others at a series of fine dining restaurants, pastry chef Danyelle Forte brings a savvy blend of sophistication and adventure to this ice cream shop. Her ever-shifting array of ice creams and sorbets are made with quality local, seasonal and organic ingredients in flavors as familiar as dark Valrhona chocolate and as unique as red peppercorn and lemon-basil-eucalyptus. A range of experimental flavors changes every month or so, such as strawberry-ginger, salted caramel and mesquite honey. Lush shakes, floats (with house-made root beer) and sundaes transform old-fashioned ice cream in its classic American soda-shop format into something much more elevated. Among the sundaes, a Thai-coconut version is crunchy, sweet and sour, while the Montelimar merges nougat ice cream with smoked nuts and rich apricot topping. On request, scoops come with complimentary "pairings" --- from fudge to sesame brittle to extra-virgin olive oil.
GAYOT has uncovered the best restaurants in (and around) San Francisco for you to enjoy right now
Top 25 Restaurants in San Francisco to Eat at Right Now

San Francisco is buzzing with everything from craft cocktail bars to eateries inspired by destinations around the globe. Discover the hottest restaurants in San Francisco.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.