It’s a hot day and you and your friends are sweating it out, wishing that at any moment you hear the enticing chimes of an ice cream truck on its way to save you with its chilly treats.
Tomorrow (when the forecast predicts temperatures near 90 degrees), wishing will not be necessary. Uber has got you covered. The San Francisco start-up private car service will be adding ice cream trucks to their on-demand app as part of a one-day experiment. In New York, San Francisco, Seattle, Chicago, Boston, Washington D.C. and Toronto, people will be able to use their Uber app to request an ice cream truck to roll up to their selected location. In each city those who summon a truck will be able to purchase ice cream in bundles with each city offering different selections. In New York, for example, $12 will include a bundle of five gourmet ice creams from Coolhaus and Van Leeuwen.
No more screaming for ice cream. Now there’s an app for that.
Below you’ll find Uber’s YouTube video for promoting tomorrow’s special offer, highlighted by a cameo with Underground Eats’ friend (and apparent professional actor), Ed Casabian of Uber.
Corey Isgur, Jeremy Kean, and Philip Kruta of Boston's The Whisk
By now the underground dining scene is trending all across the country, and the world. While some cities, like New York, L.A., and London are leading the pack of pop-up restaurants and alternative dining experiences, the city of Boston is beginning to make a name for itself with the help of culinary agitators, Jeremy Kean, Philip Kruta, and Corey Isgur, the trio behind The Whisk.
With unconventional culinary backgrounds, Kean, 25, Kruta, 22, Isgur, 23 are young foodie geniuses who seek out challenges that force creativity. At age 16, Kruta read a cookbook, front to back, and with a few little lies about his experience landed himself a head pastry chef position. Kean began interning under Barbara Lynch at No. 9 Park as a young lad and continued to work under Jody Adams at Rialto. He quickly excelled in the kitchen. Since then he has worked in other noteworthy Boston restaurants as well as some in California and Denver, CO. Isgur remains the more molecular-gastronomy-focused of the three, and likes to experiment with the artistic elements of cuisine. Put them all together and you get Boston’s pop-up restaurant, The Whisk.
Working out of a Jamaica Plains coffee shop, Fazenda, The Whisk pops up frequently with new concepts and tasting menus. The most recent, “7 Courses, Seven Continents” event held on June 29th featured seven courses inspired by various regions of the seven continents for 36 enthusiastic guests. These type of events allow the young chefs to experiment with different ingredients and get creative with their approach and style. And it’s not just about working hard in the kitchen. Kean also makes sure to interact with his guests and really gets into creating a fun experience for diners (he admits he enjoyed entertaining everyone with a strong, fake Australian accent during the Australia-inspired course…)
Boston’s Sel de la Terre might be closing its Long Wharf location, but locals can at least celebrate just how they plan on saying goodbye. In the last month before closing its doors, the rustic French restaurant will host a series of farewell pop-up dinners with a new chef and menu each week, including L’Espalier chef Jiho Kim‘s tempting French-Korean menu next week.