L.A. Chef Brooke Williamson
California Now Podcast
00:00
How Doc's Side Keeps Kids Enthralled
We ship our oysters in from all over the country directly so they never see a middleman and they're always fresh. Our pastry chef runs ice cream a couple times a week and then pops the flavors into the freezer. And we just rotate them when one goes out a different flavor comes in. The crab claw pops are one of them, which is basically a snow crab claw with a crab cake formed around the claw. So you get this surprise treat of an actual negative snow crab in the center and you eat it off of the clots. It's fun. It's yummy!
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