"This is the kind of place vegans usually have to pass by with averted eyes, but Eb Bean remembered us when they built their store. The March night we were there, 2 of 4 vegan flavors had run out (it was late), but that was enough for me to concoct an 8-inch-high swirl of almond-milk-based Madagascar vanilla fro-yo (on some days, their changing menu includes coco-milk frozen custards) sheathed in a non-dairy caramel shell and balanced on a vegan waffle cone. (My flavor choice was conservative, but I'll be back for the Amarena Cherry Lemon coco-milk frozen custard another day Owner Elizabeth Nathan claims she chooses local and organic whenever possible, and select[s] the best tasting ingredients no matter what After a whole day of vegan customers, there were only two non-dairy shell flavors left, but checking today's menu, I see six--raspberry, chocolate, newtella coconut milk, mint magic and peanut butter--wow. For sundae types, there are many toppings, a few labeled V/GF and some where it's obvious--cacao nibs Jacobson salt, Freddy Guys hazelnuts, or organic Oregon blueberries, for example. Of the four seasonal toppings, only one is labeled non-dairy, but maybe the strawberry rhubarb sauce qualifies too. If you aren't sure, the nice scooper will know. Of course you'll want to perfect your creation with non-dairy coconut whipped cream, so just ask. It's fun to watch grownups walk away from the counter with outrageous constructions they'll never dare discuss with their kids. Children are welcome, of course, but as I said, it was late. As fancy as we found the fro-yo, the decor is spare--all white with red accents, except for a light-hearted wall sculpture of what else? Dozens of yogurt fantasies (see photo)! Updated from previous review on 2018-07-31"
