Monday, August 3, 2015


Last week the beautiful roaming yogi that is ANGELICA RUSTALI (click on her name to check out some of her absolutely amazing writing!) told me that I should head over to EXIT STRATEGY ICECREAMISTS for my next Let's Eat post.  I don't have much of a sweet tooth so I probably wouldn't have gone of my own accord.  I'm so glad she put in the request - big shoutout, thanks Jelly! - because this custard was delicious, especially on a sweltering Savannah afternoon.
It's got a great location on the north side of East Bay Street with its seating area looking out over the Savannah River straight over to the Westin.  Before I get into the custard itself I just want to recognize the awesome theme of space they have going on.  They have astronaut paintings hanging up inside and it was *out of this world* if you ask me...see what I did there?

So, beer and ice cream?  Pretty, pretty, pretty good if you ask me.  In conducting my extensive research on the differences between ice cream and custard - Exit Strategy serves the latter - I found that custard uses egg yolks in their product giving a richer, creamier product.
Wes got the Belgian Tripel and I got a scoop of the Coffee Stout.  You could definitely taste the stout in mine with a really good coffee mix.  And it really was so, so creamy.  Wes' had a great fresh banana flavor.  We kept it short and sweet with the custard but they've also got sorbet, coffee, and pastries that look just as good.  It was a great way to cool off after walking around downtown on a hot Sunday.  I think I might be starting to get a sweet tooth.


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