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From mango and coconut to caramel-praline and pumpkin, the flavors are divine at this longtime Mission shop. Contributor on
06-09-2004
The Scene
A true slice of San Francisco, Mitchell's has been scooping and serving in the same location since the mid '50s. Lines are longest on those rare, hot, sunny weekend afternoons, but no matter how chilly the day, get ready to take a number at the door. Freezer cases at either end of the small shop are filled with pre-packed quarts and gallons, as well as birthday- and holiday-themed ice cream cakes.
The Food
There aren't any gummy worms, chocolate cows or other goofy gimmicks mixed into the ice creams here. Flavors are straightforward and true, with real, fresh fruit flavors in the cantaloupe, mango and peach ice creams and an irrestible dose of cinnamon in the Mexican chocolate. But what really makes Mitchell's special is the tropical flavors, from a mix of pineapple, guava and passion fruit to ube (purple yam), mango and everyone's favorite, macapuno (baby coconut).
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