Smitten Ice Cream owner Robyn Sue Goldman just added a spiced fresh pumpkin ice cream with espresso spiked walnuts to her menu. Her ice cream shop opened at the Proxy Project in Hayes Valley a few months ago, touting liquid nitrogen ice cream. Although you probably don't want to think about science when you're digging into that freshly rolled scoop of seasonal goodness, it's the chemistry behind it that makes it taste so darn good.
Most chefs and restauranteurs are too busy cooking and serving on Valentine’s Day to darken the door of any local restaurants, but that doesn’t mean they never make time for a special meal. We asked 6 local food personalities to tell us the most romantic meal they’ve shared.