Photo by Eliesa Johnson
I bet you didn't know this: Sameh Wadi has always wanted to open an ice cream shop. So he is.
The chef/owner from Saffron and World Street Kitchen (and let's add author of The New Mediterranean Table to his credentials) is fulfilling a childhood dream and starting demo today on what will become his ice cream scoop shop: Milkjam.
"It really started because we had to expand WSK, we just need more cooler space because we do everything from scratch and we've reached capacity," Wadi says. So with the decision to annex the shop next door for more kitchen space, came the realization that he could finally have his scoop shop. "I mean, what's more American than ice cream? My entire life I've wanted to do this!"
Milkjam will be adjacent to WSK, with an interior doorway connecting them. Wadi is planning on about 16 flavors, half will be classic and half will be "flavors that don't seem like they make sense, but are really delicious." So expect to find pistachio ice cream made with all-natural ingredients, real pistachios, and no weird food coloring . . . but also expect to find a burnt milk ice cream, or a smoked marshmallow with miso and butterscotch flavor. This is Sameh Wadi after all. You'll also be able to find a high-quality vegan ice cream, which the chef has been working hard to perfect, "I'm lactose intolerant myself, so you know it won't be that bs chalky stuff." There will also be sundaes, milkshakes, ice cream sandwiches, and such fun.
The shop will be under construction until late fall, which isn't really high season for ice cream, but Wadi doesn't care. He's ready to open in Minnesota in winter if that's what it takes, he's getting an ice cream shop!
