Brucato Amaro, a liqueur-focused restaurant on South Van Ness Avenue, is part of a burgeoning trend in Bay Area dining that has seen an explosion of upscale ice creams, gelatos, and sorbets. Many chefs, like Serena Chow Fisher and Cotogna's Jennifer Felton, are introducing innovative flavors amid economic fluctuations that make ice cream an accessible and creative dessert choice. As costs rise, ice cream serves as both a cost-efficient option and a canvas for culinary creativity, influencing a wave of new dessert offerings throughout San Francisco.
As Eater's Jaya Saxena noted, familiar items boom when economies tank, and that goes for ice cream, too, which is an accessible dessert with a ton of room for error.
The answer might be, in part, economic instability. Ice cream represents both the cost of goods consideration and a chef's creativity.
Serena Chow Fisher of 7 Adams created Jack & Remi ice cream, which splashed into the city in 2023, reflecting the upscale ice cream wave.
Cotogna pastry chef Jennifer Felton is contributing to this trend with the upcoming opening of Gelateria di Cotogna.
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