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Josh Reynolds' ice cream follows the new model for everything a scoop should be: made in small batches with Northwest dairy, Washington fruit, and local products. The man is not afraid to experiment—his maple hickory is tinged with liquid smoke, and his stout ice cream, made with a reduction of Dragon's Tooth oatmeal stout from neighbor Elysian, is all caramel and malt, with a bewitching bitter finish. Bluebird's Stumptown coffee tastes like a real latte, not just some ground beans mixed into the custard; his blueberry sorbet is grainy but intense, pure fruit. The Capitol Hill cafe, which also serves tea and sandwiches, has become a late-night hangout for pre-21s looking for board games, comfortable tables, and lots and lots of sugar.
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