What happens when 2 heartland pastry chefs open an ice cream shop? You get a “farm-to-cone” experience with just-picked seasonal flavors like Sun-Ripened Strawberry and Sweet Corn, plus decadent ice cream desserts like Blackstone Butter Brickle filled with house-made toffee. “We like to call ourselves a restaurant that just serves ice cream,” say Brian Langbehn, who co-owns the creamery—which is named after a native Midwest wildflower—with Chef Katie Arant, a veteran of Thomas Keller’s Bouchon in Napa Valley and other top restaurants.
Read the full list at Yelp.com.
Leave feedback about this