Cuisine:

• Desserts and Patisserie
• Ice Cream, Gelato, Yogurt

Scoops Description:
After graduating from CalArts and Portland's Western Culinary Institute, Tai Kim opened Scoops behind LA City College in 2005. He's pushed the limits of gelato and sorbet ever since. Kim shops at ethnic markets every morning and produces 18 different flavors per day. The only constant: brown bread, a send-up of an English classic, with Grape Nuts instead of breadcrumbs. Other combinations have included blueberry-mascarpone, lavender-coconut and chocolate-Guinness. There are even vegan options. On Saturdays, Tai really lets loose, experimenting with ingredients like foie gras and black truffles. All his adventurousness would be moot if his creations weren't so consistently delicious. Get it in a cup, cone, shake, float, between cookies or atop a cupcake, where gelato serves as frosting.


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