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Quirky frozen treats at the Ice Bar

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Name of restaurant: The Ice Bar. A dessert shop that sells frozen dessert bars.

Chef: Eugene Mar. He fell in love with food at a young age, went to UC Riverside to study business and is pursuing his dream of starting a restaurant. The Ice Bar is his first. Max Boonthanakit, a former pastry cook at Ink and Bazaar helped Mar develop the gels that he uses in the bars.

Concept: A boutique dessert shop with high-end, quirky pops. They also have Fosselman’s ice cream and specialty drinks from around the world.

What dish represents the restaurant, and why? The blueberry and Korean pear pop because it’s a combination of American and Asian-inspired flavors. All the ingredients are made in-house the day before. The aforementioned pop is decorated by a whimsical blend of blueberry and Calpico gel. It’s garnished with lemon thyme and Thai basil and jasmine powder is sprinkled on last like pixie dust.

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Who’s at the next table? Local high school wanderers, the occasional college student and avid Instagrammers who spotted the hash-tagged creations the day before.

Appropriate for...: A great alternative to traditional ice cream, a quick solution to a blistering hot day or a post-dinner dessert.

Uh-oh...: Popular pops like the nutella banana tend to run out during peak hours. Plus, West Covina can be a little isolated.

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Service: The Ice Bar can be short-staffed at times but Mar is always there.

What are you drinking? A cooled can of Calpico. The Ice Bar sports a sweet repertoire of unique drinks ranging from Galco’s root beer to soda from France.

Info: 550 S. Glendora Ave., West Covina, CA 91790. (626) 338-8770. (Closed Mondays)

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The Scouting Form is a quick look at restaurants worth a visit. Scouts were selected by restaurant critic Jonathan Gold, who may or may not agree with a single word.

[For the Record: An earlier version of this post misstated the chef’s last name. His name is Eugene Mar.]

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