Recently, I was fortunate to be invited to a special vegan dinner with a select group of friends to celebrate both Memorial Day, and (more importantly) that revered global festival, otherwise known as Morrissey’s Birthday. Immediately upon receiving the invite, I offered to bring a dessert for the gang to eat. It being a birthday celebration and all, I decided to get a vegan ice cream birthday cake with “Happy Birthday Moz” written upon it.

I immediately thought of Scoops, a local favorite of vegans, as they offer not only a reasonable vegan ice cream selection, but also have a made-to-order vegan ice cream cake offering for only $25. Unfortunately, there’s a rather confusing set of steps to go through in order to place an order. First, you call the store, where they give you another number to call. You call that number, and are told to leave a message, with a promise of a call-back by the end of the next business day. Well, I called three times over as many days, and nobody bothered to call me back, leaving me somewhat caught short the day before the dinner, as none of the other restaurants in town would make me a vegan cake without 48 hours notice. Finally, I copped out and went to Wholefoods, to buy a lame combination of Soy Dream cookie dough ice cream and a fucking vegan brownie. How embarrassing!

Before we get to the dinner, though, Scoops has fallen foul of LA vegans (and even meat eaters, too) for serving Foie Gras ice cream. Not that I give a shit either way (I’d eat at XIV again in a force-fed fat-heartbeat), but (under pressure) they have assured people that they would not stock it any more, only to say – a few days later – that they have it “sometimes”.

It might be time for a foie gras / customer service demonstration outside Scoops. Serving foie gras is one thing, but lying about it isn’t acceptable, any more than not calling back paying customers who leave multiple messages requesting products! On top of that, some of the staff have a really shitty “no eye contact” attitude (especially the old Asian gentleman who works in there) when asked basic questions about their menu and offerings.

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