Central District Ice Cream
For August, the lineup at the Central District ice cream shop known for its bold flavors includes Pleasant Afternoon, a flavor with hibiscus spiced with advieh (a Persian spice blend) and a Meyer lemon hibiscus syrup; Pear Prestige, made with chamomile-roasted pears, toasted coconut, and rose-infused oats; Notorious F.I.G., a black mission fig ice cream with caramel spiced with Mahleb (an aromatic spice that comes from a sour cherry tree); Caramel and Corn, a flavor with Ghirardelli caramel and sweet corn; Sans Rival, a sweet buttercream and cashew ice cream with pieces of cashew meringue; Apple Pie, a Fuji apple ice cream with cheddar crust bits and candied bacon; Chocolate Cake with Plum Basil, a Ghirardelli chocolate ice cream with chocolate shavings and chocolate plum basil cake chunks; and Blueberry Tangerine Cream, a cashew- and coconut-based dairy-free flavor with blueberry and tangerine ice creams swirled together.
The cupcakery's summer flavors (available until August 31) include Rainbow Sherbert, a vanilla cupcake filled with raspberry curd, topped with colorful lemon-lime frosting, and finished with a slice of terrazzo bark (rainbow-flecked white chocolate); Banana Split, a banana cupcake with strawberry compote, meringue frosting, hot fudge, peanuts, rainbow sprinkles, and a maraschino cherry; Neapolitan, a chocolate and vanilla cupcake with strawberry compote filling, pink vanilla frosting, white and dark chocolate shavings, and a chip of strawberry bark; and Cookies 'N Creme, a chocolate cupcake with Oreo cookie crust, cookies and cream frosting, and crushed Oreos.
Frankie & Jo's
For its three August flavors, the plant-based creamery took inspiration from its staff's favorite beach snacks: Tomato Melon Mint, a creamy-fruity sherbert with watermelon, heirloom tomatoes, and coconut milk; Captain Whidbey Caramel Cookie Crunch, a flavor created in collaboration with Whidbey Island's Captain Whidbey Inn with a caramel base, potato chip cookie chunks, and a caramel swirl; and Berries and Fermented Cream, a vegan cashew milk creme fraiche ice cream swirled with triple-berry coconut milk ice cream, berry jam, and almond flour lemon cake pieces.
The dessert emporium's current molten cake of the month is the Blackberry Lavender Cake, which features dark chocolate molten cake with blackberry lavender filling and a scoop of ice cream with lemon almond cookie crumble, while their vegan shake of the month is the Salted Raspberries and Chocolate Shake, made with organic Hayton Farms raspberry compote, dark chocolate chunks, and Frankie & Jo's plant-based ice cream. Plus, they're putting a late-summer spin on last month's strawberry shortcake special with Blackberry Shortcake, made with a fluffy biscuit, fresh blackberries, blackberry cinnamon compote, whipped cream, and house-made basil semifreddo.
Beginning on Tuesday, August 13, the KEXP cafe's roaster in residence will be Ditta Artigianale, a coffee roaster from Florence and the first Italian roaster hosted by the space. Specials will include a single shot espresso made in the classic Italian style; Bicerin, a classic Italian beverage with chocolate sauce, espresso and steamed milk; filter coffee; "CoffeeMisu," a play on tiramisu with sweet mascarpone and cream, a shot of espresso, and a sprinkle of cocoa; Shakerato, a double shot of espresso and simple syrup shaken with ice until frothy; Cold Brew tonic, cold brew coffee mixed with tonic water, orange, and rosemary; and three single-origin coffees at a Moka pot bar.
The local burger joint's current special is the Woody's Deli Burger, with Thousand Island dressing, cabbage slaw, red onion, sliced tomatoes, Swiss cheese, grass-fed beef, and dill pickles on a bun, available until Monday, August 12. Plus, for their Dessert Month collaboration series this August, they're teaming up with some of the city's favorite up-and-coming sweets suppliers, like Natalie Popkave of Bee and the Baker, Christina Wood of the sourdough pastry pop-up Temple Pastries, Kait Winowitch of Cake Life Everyday, and Kevin Moulder of Tres Lechería (a tres leches spinoff of Cubes Baking Co.). Each week, a new special will arrive on Thursday and be available through the weekend, or until they sell out. On the schedule: Temple Pastries' fig, anise and hazelnut "cruffin" (August 8); Cake Life Everyday's "li’l cupcake burgers" with vanilla cake, brownie "patties," and vanilla Swiss meringue buttercream lettuce and condiments (August 15), and Tres Lechería's mole-flavored tres leches cake slice with spiced chocolate cake, peanut butter, and sesame (August 22).
The beloved bakery's summer menu, available through September 4, includes almond bombolini (sugar-tossed croissant dough filled with pastry cream and frangipane); rustic apple and Bing cherry tartlets; Bing cherry hand pies; fresh fruit crostatas; fresh blueberry pie; mini blueberry cheesecakes; mini nectarine upside-down cakes; mini passionfruit cupcakes; strawberry vanilla bean cupcakes; "smookies" (a s'mores-cookie hybrid with fluffy homemade marshmallows sandwiched between bittersweet chocolate-studded graham cracker cookies); chocolate wafers; and shortcake biscuits. Bread options include rustic potato sliders (for all your BBQ needs) and Sardinian flatbread with truffle salt.
The downtown American eatery run by the laudable nonprofit FareStart has a monthly "Maslow's Meal" special created by a local chef in collaboration with their FareStart apprentices. For August, chef Anthony Clark of Patagōn created a grilled bavette steak with Spanish tortilla, grilled curly endive, and chimichurri verde.
Molly Moon's Ice Cream
August flavors at the local ice cream parlor include Lemon Blueberry Custard, a returning seasonal favorite with a lemon curd custard base and ribbons of blueberry jam; Vegan Coconut Chunk, a coconut sweet cream ice cream with toasted coconut flakes and Theo 70% dark chocolate chunks; Vegan Bumberberry Sherbet, a flavor paying tribute to Bumbershoot with a blend of blueberry, blackberry, and huckleberry and coconut milk; and S'mores, a smoky toasted marshmallow ice cream with graham cracker chunks and salty milk chocolate ganache.
The Central District doughnut shop's August flavors include matcha mochi, lychee, peach fritter, blackberry lemon verbena, honey glazed (available on Fridays only), everything bagel (a new savory option, available on Saturdays only), and strawberry shortcake (a take on the classic strawberry shortcake ice cream bar, available on Sundays only).
Salt and Straw
The Portland-based artisan ice cream shop's "Farmers Market Series" of seasonal flavors for August make the most of late-season produce: Carrot Cake Batter and Pralined Hazelnuts, a flavor with shredded, roasted carrots, vanilla cheesecake, and candied hazelnuts; Freckled Chocolate Zucchini Bread, a spiced ice cream with zucchini bread chunks and specks of chocolate; Caramel Corn on the Cob, made with brown butter-sautéed corn and a swirl of vanilla caramel; Green Fennel and Maple, with sweet cream, fennel, and maple syrup; and Tomato and Strawberry Sorbet, a vegan flavor with fresh tomato juice, strawberries, and Arbequina olive oil.
In observance of National Peach Month, Trophy has reprised their peachy-cream-crumble cupcake, a vanilla crumble cake filled with house-made peach jam, frosted with mascarpone buttercream, and topped with a dollop of peach jam and brown sugar crumble.