(Entries are bouncing around a bit chronologically but I’m still in LA on vacation.)
One treat I’ve indulged in several times while in LA is Pinkberry, the premium frozen yogurt chain started here in 2005 by Shelly Hwang and Young Lee. Reviving the craze of the 1980s, when there was a frozen yogurt store in every corner strip mall, Hwang and Lee have expanded from their first store in Los Angeles to more than 100 locations across the US and even internationally.
I’m not about to claim that this is some incredible food that you must rush out and try, but it is pretty good. I like that the quality seems high, they use only fresh fruits (not frozen or canned) as toppings, and if you choose carefully, a Pinkberry frozen yogurt can be a pretty healthful dessert or snack. One morning when I was at the Southwest Airlines terminal at LAX perusing my breakfast options, I realized that a Pinkberry yogurt with fresh berries and some low fat granola on top would be the best option among the breakfast pizzas, Croissanwhiches, and breakfast burritos on offer.
My sister and her family are in town now staying with Tawn and me at a beach house
. We went to Pinkberry last night. While they have frozen yogurt places in Kansas City, they are nothing like Pinkberry. There it is self-serve yogurt with flavors that underwhelm with their artificiality. Here it is pure, tangy goodness with lots of fresh toppings.