Innovative Ice Cream Shop Headed to Fort Worth

Salt & Straw will be opening in the area this spring.

Kelly Mintzer
Written By Kelly Mintzer
News Writer
Photo: @Salt and Straw on Facebook

An exciting young ice cream concept is preparing to bring imagination and unique flavor profiles to the DFW. Salt & Straw, celebrated for challenging the Neapolitan ice cream binary, is opening a new location in Fort Worth, set to greet guests later this year, reports Culture Map Fort Worth.

 

The concept will be serving up scoops at 1305 W. Magnolia Avenue. Salt & Straw is taking over the storefront previously occupied by Great Harvest Bread Co. The ice creamery will be opening this spring.

 

Founded in Portland in 2011 by cousins Kim and Tyler Malek, Salt & Straw has made a massive impact on the culinary scene through its distinctive flavor combinations. The website explains: “Crafted with unthinkable care, our team cooks, freezes, candies, smashes, drizzles, ribbons, spoons, and sprinkles, creating flavor profiles that awaken taste buds. Using ice cream as a blank slate for storytelling, we fearlessly explore ingredients, discover emerging artisans, and share inspiring, unifying experiences.”

 

Meaning: forget your classic chocolate, vanilla, and strawberry; Salt & Straw is serving up scoops of cake batter chocolate fudge and raspberry white chocolate cheesecake. Guests can look forward to enjoying options like honey lavender and pear and blue cheese; these distinct flavor combinations have led to the chain having 57 locations nationally. 

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Kelly Mintzer is a freelance writer in the greater Philadelphia area. She's been delighted to write about the Philly and DC restaurant scenes for What Now Media since 2023. Additionally, she writes about genre media for Morbidly Beautiful and co-hosts the Guilty Pleasures and No Notes podcasts. Kelly has been writing across mediums since graduating from Moravian College with a degree in English in 2008. She has covered everything from listicles to how-to articles, to movie reviews, to op-eds, to interviews about up-and-coming restaurants.
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