When my food blogger friend, sssourabh, was in town Chocolate Lab, which describes itself as Savory + Sweets + Libations, was our pit stop after Central Kitchen, Pinkies Bakery and Tartine Bakery during a day of satisfying our inner food cravings and, of course, a food tour of San Francisco with yours truly as personal tour guide. By the time we got to the Dogpatch area mid-afternoon, I wished I paced myself better because I could not fit more space for the savory items. They also do have an expansive list of tempting, sweet items.

I even completely spaced out that another hotshot ice cream parlor, Mr. and Mrs. Miscellaneous, was just around the corner. No wonder I saw many passerbys with their ice cream. I now vow to myself that I must hangout in the Dogpatch more often even though it is really out of the way.

Among the other patisseries, such as B Pattiserie and Craftsman and Wolves, Chocolate Lab has gone above and beyond in concocting an overarching theme for its restaurant. Being a semi-science geek, I love the Pyrex cylinder as water jug and the big, old cylinders and tubes they used as ceiling decor. Ingenious! The space albeit small is also conducive for catching up with a small group of friends.

Eating up the desserts is like a science experiment as well. Sssourabh swirled the chocolate sauce over pretty burnt marshmallows, hazelnuts and ice cream, while I poured ginger beer to create a frothy root beer float. Both were excellent mid-day treats.

Burnt Caramel ice cream topped with Recchiuti Burnt Caramel Hazelnuts, Almonds, Peanut Butter Pearls, house made Marshmallows and a side of Extra Bitter Chocolate Sauce to pour. If you think that this ends up too sweet, think again. The burnt marshmallow and hazelnuts coupled with the bitter sauce made this ice cream sundae non-threatening for sensitive tonsils.

May I have some more water please in a Pyrex cylinder?

A rare appearance of this blog's author pouring the uh-mazing root beer. A rich smudge base of Recchiuti Extra-Bitter Chocolate Sauce layered with house-made Vanilla ice cream, frothed milk and topped with Virgil's Root Beer.

It was that good. Uh-huh.

Melts in your mouth, really.

The small kitchen where mad scientists, err, chefs prep the food.

Are these dog paintings related to being located in the Dogpatch?

Interesting decor made out of vials and tubes.

Rechuitti truffle plate which we took home. Seasonal flavors.