Scoop N Swirl from Sebastian Joe’s Kingfield Social
The quandary of the summer: scoops or soft serve? I can never decide. It usually comes down to which ice cream shop is nearest. Fortunately, Sebastian Joe’s has found a happy medium at its new ice cream shop, Kingfield Social.
The airy new outpost of the venerable ice cream maker, at 43rd Street and Nicollet Avenue S., has already proven to be a crowd-pleaser just weeks into its opening. And it has the origin story to prove it: Neighborhood kids wrote a letter in Southwest Voices asking Sebastian Joe’s to open in its neighborhood. (The production kitchen was already there.) Less than half a year later, here we are, with another place to get Joe’s famed Oreo and Nicollet Avenue Pothole ice creams, along with something altogether new.
In addition to all the usual scoops, you can order a Scoop N Swirl. Choose one of four hard-pack flavors, pick any two mix-ins, and an auger-like contraption will combine them. The mix-ins run the gamut from pretzels and birthday cake to granola and Cajun peanuts. I wanted to go out on a limb — protein powder and pineapple! cayenne pepper and potato chips! — but my inner-kid instincts won out with rainbow sprinkles and M&Ms swirled into Sebastian Joe’s straight-up South Minneapolis Vanilla.
The result ($7.25 and up) is a soft and smooth sundae, made any way you like. And for those who still can’t decide how to take their summer ice cream, there are seven predetermined “Joe’s Favorites” combinations. (Sharyn Jackson)
4301 Nicollet Av. S., Mpls., 612-238-3777, sebastianjoesicecream.com

Tagliarini di locanda di lupo at Broder’s Pasta Bar
Lately I’ve been feeling a deep appreciation for old friends. I’ve gone through a few passages lately that have had me leaning into the support of people who’ve known me for a while.
It took just one forkful of tagliarini ($27.50) at Broder’s Pasta Bar to send my mind reeling back through every meal I’ve been lucky enough to have at this restaurant. The salty prosciutto, crisped around the edges, mingling in the rich truffled cream sauce wrapped around every squiggly noodle had me thinking of days when Minneapolis was new and thrilling to me, when my friends and I were making spectacular discoveries and questionable decisions with equal aplomb. Twirling pasta around my fork then felt like the height of sophistication and the service at Broders had a level of care and polish that made me feel so fancy.
It’s hard to believe that Broders first brought their family’s taste of Italy to this corner of 50th Street and Penn Avenue 30 years ago. The second generation of Broders has grown up in the kitchen and now runs the restaurant. So much has changed in the world and in my life, but thankfully these tastes — and the memories that come with them — are just as thrilling as they ever were. (Joy Summers)