From Our Editors
When all seats are claimed at three indoor tables, diners spill out to two outdoor benches to compete with the sun in a race to devour ice cream. Two fiddle-leaf fig plants stand guard over the interior and reach toward the ceiling alongside steam from simmering burgers. Ron Rekcar of Here's the Scoop aims to prepare all of his grill-garnered entrees and frozen treats from local ingredients and brands. Crunch drinks, named after the sound they make when whipped with ice in the blender, marry espresso crafted from local Coffee Works beans and scoops of Gunther's ice cream in a brief ceremony untouched by Pachelbel’s Canon in D. Quarter-pound beef patties and locally made Morant's dinner franks develop a seared coating on an outdoor grill. Soy-cream desserts and green-tea-infused smoothies cater to diet-conscious clients, including those who are vegan and lactose intolerant.