The summer Lobster Fest at Dandy Don’s Ice Cream client Cafe Bizou is almost over. Go into either the Sherman Oaks, Santa Monica, or Old Pasadena locations to get a 3-course lobster meal for $29.
Believe it or not, there is a competition for beer floats coming up on Oct. 10th. Bars and brewpubs in L.A. are vying to see who can make the best beer+ice cream combination. We’re rooting for our client Ladyface Alehouse in Agoura Hills. Read all about the beer float showdown and even purchase tickets here.
The L.A. Times shined their light on another one of our fine clients: 8 1/2 Taverna in Studio City. You can read the whole story including interviews with owners Fabrizio Di Gianni and Enzo Sanseverino here. Visit the 8 1/2 Taverna website for more info on what they do.
Marty D’s hot dog shop has a review posted at Gayot.com. They give Marty D’s props for their gourmet dogs. Gayot also gave Dandy Don’s Ice Cream a shout out: “Desserts are a highlight, featuring sundaes made from Dandy Don’s ice cream and topped with hot fudge, marshmallow or butterscotch under whipped cream and nuts. [...more]
Westside Today magazine (covering Los Angeles’ West side) wrote a nice article about our client Chocolatt. . . from Belgium. In it Delores McKinney says, “One of the best eating chocolate sources in Los Angeles is Chocolatt from Belgium. This cheery little store on Wilshire Blvd is overseen by owner Tarcis Verfaillie who will soon [...more]
Tutu’s Hawaiian Ice Cream Shack in Simi Valley was reviewed by Brian on his EatMeCalifornia blog. You can read the whole review here http://eatmecalifornia.com/2009/02/27/aloha-oe-aloha-owwww/ but here’s an excerpt: “One of the cool things about Tutu’s is that they offer the little things that other places don’t. Is your shave ice not as flavorful as you [...more]
The Enabler (The L.A. Times column in The Guide devoted to bars and clubs) said Dandy Don’s customer Kitchen 24: “is poised to become the Barney’s Beanery of the “Boys & Girls’ Guide to Getting Down” set. With its lampshades made from kitchen utensils, peppy servers who throw back shots with customers and giant windows [...more]
“Cookies and cakes are custom baked, ice cream comes from Dandy Don’s and syrups and sundae toppings are made in house,” so says the Daily Candy write-up of Marty D’s hot dog diner in Beverly Hills. It goes on to mention, “Mr. D uses only buns from a recipe he helped perfect, chicken sausages from [...more]