This is the time of year when seemingly every American restaurant, from the biggest big box chain eatery to the most humble mom and pop diner, rolls out pumpkin-addled flibbertygibbets and peppermint-studded whatsamawhoosits. We're not averse to the pleasures of a latte rimmed with chocolate-coated candy cane shards, but our most coveted and quintessentially Angeleno treat tends toward the cool. It's the pumpkin ice cream at Bennett's, and it's here, now.
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May we suggest pairing it with a scoop of Choffee Choffee? Like the Father, Son and Holy Ghost, choffee blends three distinct elements -- chocolate, coffee and toffee -- into a unified whole that makes perfect sense, as long as you don't think about it too long. They're three but also one, three but one -- how can this be? Yet it is.
Part of what makes the pumpkin ice cream at Bennett's so thoroughly Angelenic is the experience of eating it. There you are, on a mid-November night, outdoors, licking a ball of frozen dairy with nothing more than a sweater and a scarf required to enjoy some of the finest ice cream the city has to offer. That's a happy holiday.
Elina Shatkin is a staff writer at LA Weekly. Follow her at @elinashatkin or contact her at firstname.lastname@example.org.