Everyday Sundae

There is a standing policy at this Kennedy Street storefront that nobody leaves empty-handed, regardless of their ability to pay. That approach comes directly from owner Charles Foreman, a former corporate chef who opened the business in 2021. You will usually find him working the counter himself, managing a rhythm that often sees customers leaving extra cash to cover the next person in line. The interior is compact, fitting little more than the freezer case and a bench, so the crowd frequently spills out onto the front stoop to eat. Inside, one wall is layered with handwritten notes and messages from regulars. The ice cream is sourced from an undisclosed family-owned creamery in Pennsylvania. The cabinet holds 24 flavors that rotate daily, leaning toward rich, textured options like banana pudding, toffee butter cake, and cappuccino crunch. You are expected to sample a few spoons before committing to a scoop. The smell of toasted batter is constant here, as waffle cones are pressed fresh on irons behind the glass throughout the shift. The shop opens at 3 p.m. Tuesday through Sunday.