Take-Out Tip of the Day: Antico Is Selling Its Incredible Ice Cream by the Pint

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Take comfort. Some of the city’s best ice cream is now available to take out. Chef Chad Colby has converted his Larchmont Italian restaurant Antico into a take-out focacceria and ice cream shop, taking phone orders Monday through Saturday.

‪Antico didn’t initially have a pizza oven, but Colby has fashioned a makeshift one using the plancha top that used to go on the restaurant’s hearth. It “stays super hot and crisps up the bottom of the focaccia pizzas beautifully!” says partner and wine director Kevin Caravelli. Focaccia pizzas feed four to six and are $40, but whatever you do don’t skip dessert.

‪Made with high-quality ingredients and spun fresh daily on a top-of-the-line Carpigiani machine from Italy, the ice cream has a wonderfully smooth, creamy texture and the flavors are spot on. The honeycomb has garnered a lot of praise since the restaurant opened last year—and rightly so—but Colby and chef de cuisine/pastry chef Brad Ray have also been introducing new flavors like cookies and cream and pistachio. Order early, as the ice cream has been nearly selling out. Bottles of wine are also available for purchase, at 30 percent off.

4653 Beverly Blvd., 323-510-3093.


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