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When Meg and Siri first met while working front of house at now-closed Cole Valley restaurant and wine bar EOS, neither of them had any real kitchen experience. They were, however, united in a love for desserts and sweets, which eventually led the pair to open their own organic soft serve ice cream truck in 2009, Twirl and Dip. In 2015, David joined in the group.
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October 23 | Restaurant opening
Twirl & Dip
Twirl & Dip, which has had a food truck slinging ice cream treats in Golden Gate Park for nearly five years, has opened its first brick and mortar location in Potrero Hill. The courtyard spot plays host to a grand opening party on October 23 with free mini dipped cones and soft serve samples. You’ll want to buy one of their other sumptuous offerings as well; you can’t go wrong with a chocolate dipped fruit pop, butterscotch ice cream soda, or honeycomb candy-studded sundae. The event will also be a fundraiser for the Homeless Prenatal Program, a local family resource center.
4-6 p.m. | 1717 17th Street, San Francisco | website
http://www.7x7.com/eat-drink/foodie-agenda-day-dead-parties-free-soft-serve
TWIRL AND DIP OPENS BRICK AND MORTAR IN POTRERO HILL
The beloved soft serve truck Twirl and Dip is graduating from Golden Gate Park institution to a brick and mortar establishment, and hosting an ice cream party to celebrate. Owners Meg Hilgartner and Siri Skelton will open shop next week at the Onyx building in Potrero Hill. Like the truck, their new location will feature a fully-stocked ice cream parlor. Stop by next Friday, when the duo will be offering free, mini-dipped cones along with samples of their soft serve flavors. // Friday, Oct. 23rd 4pm-6pm; 1717 17th St, San Francisco; twirlanddip.com
http://sf.eater.com
POTRERO HILL — Soft serve food truck Twirl and Dip is heading Potrero Hill's way with its first physical shop at 1717 17th St. The dark-chocolate dipped cones, sundaes, floats and more are on offer, and there's a grand opening party on Friday, October 23 to celebrate with free mini cones from 4 p.m. to 6 p.m. [EaterWire]
Best Gourmet Ice Cream Trucks Around the Country
Why They’re Awesome: Twirl and Dip gets their name from its soft serve twirl cone (Organic Vanilla Bean and Organic Chocolate swirled together) and its chocolate dip (made with TCHO chocolate and Maldon sea salt). While their flavors are certainly classic, Twirl and Dip adds a new spin on old dessert by making its organic goodies with fresh, local ingredients. If you’re not in the mood for ice cream, Twirl and Dip also offers handmade ice lollies in seasonal flavors like Cantaloupe with Honey and Watermelon Lemonade.
First Thing to Try: A chocolate-and-vanilla twirl cone dipped in chocolate, of course.
— Kara Sherrer on Relish.com, June 26, 2014
“7 Perfect Cups of Soft-Serve Ice Cream in SF
#3.
On the Go
Most often spotted inside Golden Gate Park, Twirl and Dip is a truck dispensing soft-serve cups, cones and sundaes. The titular dip is made from local dark chocolate by TCHO, while sundae options include a honeycomb candy-laced number and an ode to pralines and cream with pecan praline candies and butterscotch sauce.”
— Zagat Blog By Tamara Palmer, February 20, 2014
After Crispy Pig Ears, 10 Trends for 2013
ARTISANAL SOFT-SERVE Three momentous developments made 2012 the year to buy a soft-serve machine for your otherwise handcrafted restaurant — or, more likely, your fledgling food truck. First, the all-organic Straus Family Creamery, in Marin County, Calif., made its soft-serve mix available in California; that’s what served at places like Zero Zero, in San Francisco, with a choice of sophisticated toppings like cocoa nibs and extra-virgin olive oil (great on vanilla ice cream). New York’s Big Gay Ice Cream Truck made national television and opened a second storefront, planting the seed for more groovy soft-serve trucks like the Twirl and Dip, in San Francisco, and the Cow Tipping Creamery, in Austin, Tex. And the Momofuku Milk Bar mini-chain, home of the influential pastry chef Christina Tosi, continued to grow in New York, bringing soft-serve flavors like salted pistachio caramel and guava horchata to the masses. ”
— Julia Moskin in the New York Times