Alexa Beattie wrote about The Scoop Grill for The Washington Post.
On a weekend, it's hard to get through the door of the Scoop Grill, a slim front-to-back parlor, just across the street from Pop's. The ice cream's the focus here, but this small business also does a booming trade in short-order breakfasts and lunches. If there's a nip in the air and you don't have a fancy for ice, have a helping of homemade cobbler (blueberry, apple, cherry or peach) from the pie case on the counter. Ice cream flavors run the spectrum: cherry blossom, lemon custard, peanut butter, maple nut, and new batches are made fresh every day.
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