West Coast Yogurt Trend Arrives in Dupont Circle

TangySweet's distinctive yogurt is sold in a striking, modern shop.
TangySweet's distinctive yogurt is sold in a striking, modern shop. (By Paul Burk)
Wednesday, June 11, 2008

Washington native Aaron Gordon was ready to come home after 10 years in Los Angeles. But the entertainment marketing executive made sure to bring a taste of the West Coast with him. Last week he opened TangySweet, a shop in Dupont Circle offering the slightly sour frozen yogurt that has surpassed even cupcakes as a cult food.

TangySweet rides the wave of several trends. The stunningly modern shop, designed by local architectural firm Kube Architecture, is eco-friendly: the floors are concrete and the tables are made of recycled acrylic (lighting inside the translucent tables slowly changes color). The yogurt is all natural, made by a Virginia farm, and at least some of the toppings -- a rotating menu of berries, kiwi, pineapple, granola, nuts and cereals including Cap'n Crunch -- are local, when possible.

The yogurt comes in three flavors: classic (sour slightly lemony), a subtle green tea and a sweeter pomegranate. The texture is slightly icier than in versions by competitors Red Mango and Pinkberry. "We aimed for something crisper and cleaner: a tangy burst followed by a clean finish," Gordon says. "That lets the toppings, especially the berries, be the star of the show."

There are three sizes: 5-ounce ($2.50), 8-ounce ($3.50) and 13-ounce ($4.50). Toppings cost 95 cents each or $2 for three. There are also smoothies, a blend of fruit and yogurt, for $4.50 to $5.50.

Gordon says he hopes to open two more stores by next summer. He is looking at locations in Penn Quarter and Columbia Heights, though no leases have been signed.

-- Jane Black

TangySweet, 2029 P St. NW, 202-822-2066, http://www.tangysweet.com, Hours: 11 a.m. to 11 p.m.


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