Lush Gelato (CLOSED)

Owner Federico Murtagh honed his craft at an Argentine-style gelateria before launching his own mini-empire in the Bay Area. Though he maintains two locations in the East Bay and two in SF, he still makes all his own gelato from scratch. All the production happens at the Polk Street shop, and ingredients are sourced from an NorCal farms and creameries spanning from Watsonville to Pescadero. Murtagh has a particular affinity for oddball flavors—you can make a suggestion on his Twitter or Instagram—resulting in playful combinations like creme fraiche with chocolate and black pepper, cognac and pecan pie swirl, and popcorn truffle. But he’s perhaps best known for his cheesy infusions, like Cowgirl Creamery fromage blanc with cookie dough, Bellwether farms ricotta and lemon zest, and mascarpone balsamic with chocolate chunks.