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Salt & Straw

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10-25 min
240 N Larchmont Blvd (NaN mi)
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Open Hours

Monday
11:00 AM-11:00 PM
Tuesday
11:00 AM-11:00 PM
Wednesday
11:00 AM-11:00 PM
Thursday
11:00 AM-11:00 PM
Friday
11:00 AM-11:00 PM
Saturday
11:00 AM-11:00 PM
Sunday
11:00 AM-11:00 PM

Salt & Straw | Pints

Chocolate Gooey Brownie

This one hits the spot when those extra-urgent chocolate desires kick in. An indulgent, almost hot-chocolatey chocolate ice cream lays the foundation for hearty chunks of chewy chocolate brownies made with homemade marshmallow fluff to keep them extra soft—even when frozen in ice cream. It’s the ultimate comfort food.
$11.00
0

Honey Lavender

For this dusky purple delight with a cult following, we steep pounds of carefully selected lavender flowers in honey to bring out the buds’ delicate herbaceousness. While other folks use a lavender oil and can tip the scales towards perfume, our method treats lavender like fine tea, extracting just the right amount of flavor for a beautifully round, creamy taste kissed by a bit of honey.
$11.00
0

Double Fold Vanilla

It’s vanilla ice cream, dialed up to 11. You think you know vanilla ice cream? Prepare yourself—body and soul—for the cold, creamy vanilla epiphany that awaits you in every scoop.
$11.00
0

Almond Brittle with Salted Ganache

Our Grandma Malek makes the best almond brittle this side of the Orion Nebula. We make it in our kitchens just like she does, then mix big chunks of the salty-sweet nut candy into creamy vanilla ice cream before adding generous hunks of chewy chocolate ganache with a dusting of salt. If you’re someone who likes every bite to be a little bit different, the textures and flavors in this family-favorite ice cream will keep you busy.
$11.00
0

Sea Salt with Caramel Ribbons

Our signature flavor combines Guatemalan Fleur de Sel ice cream with ribbons of housemade, hand-burned caramel for a positively obsession-worthy blend of salty and sweet. We created this ice cream with Mark Bitterman, the ‘selmelier’ behind The Meadow, a family of world renowned salt shops in Portland and New York. He literally wrote the book on the subject—James Beard Award-winning cookbook Salted—and has aided many of our saltier ice cream experiments since 2011.
$11.00
0

Black Olive Brittle & Goat Cheese

This ice cream is a fun recipe that was strongly inspired by the exotic ingredients available at local farmers markets. Using oil-cured olives from California Coast Naturals, we’ve created a salty candy brittle. This candy is then mixed into a delicate ice cream base that is made using a really funky goat cheese that is aged for three weeks in vegetable ash from Cypress Grove Creamery in Arcata, CA.
$11.00
0

Avocado & Oaxacan Chocolate Fudge

What could make rich, creamy avocado ice cream even better? Ribbons of drinking chocolate fudge made from the Oaxacan chocolate we get from our good friends at La Guelaguetza Restaurant.
$11.00
0

Roasted Strawberry & Toasted White Chocolate

A fruity, rosey love story set stage in frozen scoops of deliciousness. Fresh Oxnard strawberries show their best side when roasted, releasing their sweetness, rich berry-ness, and dark fruity-ness under hot hot, sweltering heat. White chocolate, on the other hand, is a bit more mellow… we lightly toast the chocolate until the milky chocolate begins to caramelize… low and slow baby. Not familiar with Oxnard Strawberries? They’re only the best berries on the West coast! California provides over a quarter of the world’s strawberries and Oxnard, CA is the #1 grower of those berries. No need to go all the way to Oxnard to taste this world-renowned delicacy, just get a scoop of this ice cream!
$11.00
0

Salted, Malted Chocolate Chip Cookie Dough

This flavor is packed with a mind-blowing explosion of salty, homemade cookie dough and malted fudge swirls.
$11.00
0

Milla’s Chocolate Hazelnut Praline

Hazelnut, chocolate, hazelnut, chocolate, repeat. It’s no wonder Christine Sull Sarioz of boutique chocolaterie Milla has a background in fine and decorative arts, as her geometric chocolates are stunning, elegant, and highly technical—easily the most romantic bar of chocolate you’ll ever have. We’ve tried to mimic her amazingly textured hazelnut praline in our base with unctuous hazelnut butter and her super thin candy shell (like a truffle in bar form) with crisp chocolate fragments. Add a dense Nutella fudge throughout and it’s a chocolate and nut exclusive.
$11.00
0

Compartes’ Coffee & Love Nuts

The key to perfect coffee ice cream is a little bit of haute chocolate. Of all the delectable, fashion-forward confections that Compartes’ Jonathan Grahm creates, we really adore his Love Nuts. Like the croissant of the chocolate world, these pecans are hand-roasted and caramelized with Tahitian vanilla and sea salt, layered 14 times (14!) in signature chocolate, and rolled in raw cocoa powder. To make this flavor we cold brew hyper-fair-trade James Coffee, blend it with our cream, and stud it with both Compartes Love Nuts and deconstructed Love Nuts from our kitchen. Each bite of mild, floral coffee ice cream will be accompanied by immaculately candied pecans and crunchy chocolate.
$11.00
0

Ococoa’s Sesame Fig Buttercup

The Fig & Sesame Butter Cups that are the inspiration for this ice cream are handmade on a hidden street corner in the middle of West Los Angeles. Diana Malouf, owner of Ococoa, used to experiment with ingredients gleaned from her father’s Middle Eastern grocery store and now runs a full-scale chocolate shop with many of these same flavors. To mimic this beautifully layered buttercup, we’ve developed a tahini ganache that’s sprinkled into a lightly spiced base along with fig jam. This flavor tastes like an exotic frozen sesame truffle with notes of cardamom and bursts of cooked fig.
$11.00
0

Nibble’s 85% Peruvian Chocolate Sorbet (v)

Did you know that cacao is said to enhance the brain’s production of serotonin and dopamine? While they may seem like an anomaly, health-conscious wine-professionals-turned-bean-to-bar-artisans David Mejia and Sandra Bedoya of Nibble are part of a handful of clever folks to recognize the health benefits of cacao as well as the myriad nuances in both chocolate and wine production. Out of respect for their process of using only single-origin cacao and organic sugar to preserve natural deliciousness, we made a straight, unadulterated vegan base using Nibble chocolate, coconut cream, and fleur de sel. Pure. Deliberate. Dare we say healthy?
$11.00
0

Extras

Spoons & Napkins

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March Menu-The Flavor Vault

Pots of Gold & Rainbows

This most popular seasonal hearkens back to Saturday morning cartoons and big bowls of Lucky Charms® Cereal. We meticulously sort cereal, infuse it into sweet cream, then stir in mountains of marshmallows.
$11.00
0

Wild-Foraged Berry Slab Pie

Our simple, messy, tactile, and ever-popular slab pie. Salted vanilla base with gooey berry pie filling and golden-brown pie crust spattered in, Jackson Pollock-style.
$11.00
0

Smoked Sea Salt & Chocolate Crack

The dark horse of 2012, this simple-seeming flavor is one of our most requested. Expect a light smoked salt base with gratifyingly crackly bits of chocolate-coated feuilletine and dark-roasted rice.
$11.00
0

Cupcake Royale's Salted Caramel Cupcake

Reminiscent of tempered ice cream cakes from kids’ birthday parties, this legend includes caramel-buttercream-frosted chocolate cake and crumbled cake that soaks up the fleur de sel-spiked base.
$11.00
0

Silencio Black Tea & Coconut Stracciatella (v)

With a base of August Uncommon Tea’s Silencio—which “feels like a Cuban bolero”—amped up with pepper, coconut, and passionfruit, then hit with vegan chocolate shards, this has become a cult favorite.
$11.00
0

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