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Dessert

Salt & Straw

688 added to favorites

10-25 min
714 E Pike St (NaN mi)
More Info

Open Hours

Monday
10:00 AM-11:00 PM
Tuesday
10:00 AM-11:00 PM
Wednesday
10:00 AM-11:00 PM
Thursday
10:00 AM-11:00 PM
Friday
10:00 AM-11:00 PM
Saturday
10:00 AM-11:00 PM
Sunday
10:00 AM-11:00 PM

Salt & Straw | Pints

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.
$11.50
0

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.
$11.50
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.
$11.50
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.
$11.50
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.
$11.50
0

Strawberry Honey Balsamic with Black Pepper

Oregon strawberries are so sweet and delicious. The best way to showcase them isn’t with more sweetness, but a shmidge of honey balsamic vinegar to set off the strawberries’ sweetness, and a little black pepper brings them into their happiest state.
$11.50
0

Elm Coffee & Westland Whiskey

If you’re going to scoop coffee ice cream in Seattle, it’s got to be dark and rich. So we simmer Elm Coffee in cream to soak up its richness, and then steep more coffee in warm water and whiskey to capture its fruitiness. We combine the extracts with sugar and cream for an intense coffee ice cream.
$11.50
0

Beecher’s Cheese with Peppercorn Toffee

We’re long time fans of Beecher’s and are ecstatic about partnering them. We turn their aged peppercorn Marco Polo cheese into a creamy cheese swirl and drizzle it into a salted ice cream, along with our homemade green and black peppercorn butter brittle for a fruity, salty, savory trifecta of flavor.
$11.50
0

Ellenos Yogurt & Matcha

We’ve always thought Ellenos greek yogurt is so rich, it almost tastes like ice cream in its unfrozen form, so instead of going frozen yogurt, we kept it unadulterated and folded it into ice cream. We cook it down with a little sugar, turning it into a pudding, and swirl tons of it into a matcha ice cream made with honey, salt, and orange juice making it fruity, floral, delicious.
$11.50
0

Rachel’s Raspberry Ginger Beer (v)

The best ginger beer we’ve ever tasted is made right here in Seattle by Rachel’s. So we take the ginger and raspberry syrup from the soda of the same name, and combine it with coconut cream for a creamy but slightly tart ginger sorbet that just happens to be vegan.
$11.50
0

Mint Chip w/Theo Chocolate (v)

We are so excited to partner with Theo Chocolate, Seattle’s pioneers of organic bean-to-bar chocolate, to create a very special spin on mint chocolate chip. We start with a peppermint coconut ice cream for the perfect blend of creamy mintiness, then add an untempered stream of Theo’s organic 70% dark chocolate straight into the ice cream machine, where it shatters on contact into a million tiny chocolate freckles that melt in your mouth.
$11.50
0

Cloudforest Chocolate Hazelnut Cookies & Cream (v)

An unrestrained, ultra-creamy plant-based delight. Chocolate and coconut cream base amped up with hazelnut butter, crunchy dark-chocolate stracciatella from the amazing chocolate maker and chocolatier Cloudforest, plus tender homemade dairy- and gluten-free oreo cookie crumbs.
$11.50
0

Extras

Spoons & Napkins

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Berries, Berries, Berries

Goat Cheese Marionberry Habanero

An edible tongue twister of sweet berries, funky goat cheese, and complex habanero spiciness that reveals itself slowly with a pleasant burn. This long-awaited July flavor laces Portland Creamery chèvre ice cream with fruity, fiery marionberry jam.
$11.50
0

Birthday Cakes & Blackberries

Your official vacation from adulthood. Textured hunks of rainbow-sprinkled birthday crumble, Oregon Hill evergreen blackberry jam, and double-vanilla ice cream reminiscent of kid birthday parties.
$11.50
0

Meyer Lemon w/ Blueberries (v)

Something magical happens when you add citrus to blueberries: the hit of acid awakens them. Coconut cream allows the duo of blueberry and sweet, floral, gently tart Central California Meyer lemon to really pop.
$11.50
0

Finnriver Salal Berry Cider

The mission of Olympic Peninsula’s Finnriver Farm & Cidery is to reap and ferment the flavors of the land, which in summertime means producing ciders from their very own berries. We’ve transformed their salal berry cider into a bright marmalade that shines in subtly spiced ice cream.
$11.50
0

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