Roll With It Creamery

Alright, we're here with Stefano at a new restaurant here in Provo that we decided to just quickly review. So Stefano, tell us about good time. What is your inspiration? Well, I can't say it's my own inspiration. Yeah. But our executive chef one of the partners named Kyler Barone, he went trained in culinary school in New York and also in California. He's always just done food. He wanted to bring something that's like farm, fresh, We all grown up here in Provo together and we put together something I don't know, we just want to give back to the community because we're from around here. So the menu is ever changing? Forever changing. So I mean, just to give you an example of that, So if you want to get all the stuff, you want to be here during starting serve times, lunchtime 11 o'clock and for dinner 5 o'clock. 5 o'clock? You only get everything that you serve that day. Okay, do you have a favorite thing on the menu as of recently? As of recently, I think tritib is probably my favorite. Tritib? No kidding. Yeah, no kidding. We have truffle macaroni and cheese, it's amazing as well. Okay. And then the serrano kale salad. Sheesh. Delicious. So we're excited for We'll do a quick pan of the whole restaurant. It's looking beautiful here down off of Center Street, so come check it out and Stefano will come say hi to you. Thanks. We appreciate his support. And what's your name? Mitchell. Mitchell, the ice scraper professional. That's what they call me here.