The city's--and perhaps the world's--greatest sno-ball stand, Hansen's is at this writing in limbo, a victim of the May 8 flood and hampered by the advanced ages of Ernest and Mary Hansen, who opened the place in 1938 and did everything--and I mean everything--ever since. The standards of quality here would shame most chefs: they hand-select the ice, triple-wash it, superchill it, then grind it in a machine of Ernest's own manufacture into the finest powder this side of Aspen. All the syrups are made from scratch every day, and the sno-blizzes are assembled with almost ridiculous care. Here's hoping that we'll be able to stand in one of the Hansen's interminable lines for a Super Duper once again.
The city's--and perhaps the world's--greatest sno-ball stand, Hansen's is at this writing in limbo, a victim of the May 8 flood and hampered by the advanced ages of Ernest and Mary Hansen, who opened the place in 1938 and did everything--and I mean everything--ever since. The standards of quality here would shame most chefs: they hand-select the ice, triple-wash it, superchill it, then grind it in a machine of Ernest's own manufacture into the finest powder this side of Aspen. All the syrups are made from scratch every day, and the sno-blizzes are assembled with almost ridiculous care. Here's hoping that we'll be able to stand in one of the Hansen's interminable lines for a Super Duper once again.
| Attitude | 0 |
|---|---|
| Environment | 0 |
| Hipness | 0 |
| Local Color | 2 |
| Service | 0 |
| Value | 0 |
| Wine | 0 |
