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By Elena Kadvany
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I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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Smitten Ice Cream closes Los Altos shop
Uploaded: May 5, 2017
San Francisco-based
Smitten Ice Cream has closed its only Midpeninsula location after a short-term lease for its location inside the Whole Foods Los Altos expired, founder Robyn Sue Fisher confirmed Friday.
The shop's last day was on April 30, according to a message posted outside. The store-within-a-store model was an experimental "prototype" for Smitten, Fisher said.
"We were intrigued to see what it would be like and had a great experience but are now looking for our own brick and mortar in the Palo Alto area instead," she wrote in an email.
Kirsten Aguilar scoops strawberry ice cream off the beaters of a Smitten "Brrr" machine at the Los Altos shop in 2014. Photo by Veronica Weber.
The message posted outside the shop urges local patrons to email Smitten if they see a location that would fit for the ice creamery at info@smittenicecream.com.
Fisher, a graduate of the Stanford Graduate School of Business,
started Smitten by peddling her ice cream from a Radio Flyer wagon on the streets of San Francisco. With a retired engineer, she had built a now-patented machine that uses liquid nitrogen to serve made-to-order scoops.
The machines now feature prominently in Smitten's stores.
Fisher opened her first brick-and-mortar shop in San Francisco in 2011. Smitten has since grown to nine locations in the Bay Area and Los Angeles.
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