HOME > Chowhound > General Midwest Archive >

Discussion

Is Yummo really comparable to Pinkberry? [KS, MO]

  • i
  • inbiz Mar 21, 2009 11:35 PM
  • 38
  • Share

I've never been to either and am curious. People in LA love their Pinkberry. Is it worth going to P&L to check it out?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I haven't been to Pinkberry, but have been to similar self serve tart frozen yogurt stores in San Diego. The tart yogurt at Yummo isn't quite as tart as what I've had on the west coast, but it's fairly close. It's also more expensive than what I've had out there, by about 15 cents per ounce when I went.

    4 Replies
    1. re: amyzan

      How about the toppings? Is there a large variety? Is the fruit fresh?

      1. re: inbiz

        Honestly, it's been several months since I went, and I don't remember much about toppings, sorry.

        1. re: amyzan

          Maybe it's nothing like Pinkberry 'cause I think that's the thing w/them- lots of quality toppings including healthier stuff. Thanks for getting back.

          1. re: inbiz

            Oh, there were toppings, sorry I was unclear. I just don't remember what the variety was, how many, etc. I have vague memories of fruit that looked like it'd been thawed, and maybe some various nuts, and lots of the usual candy bars and cookies chopped up, but beyond that, I can't be much help.

            I should mention I love the tart yogurt out on the west coast, but in San Diego at least, a moderate serving is a more affordable treat than at Yummo. That was the big impression I got. I think I used their small cups, got two of them, and it cost around $10. Wow. All this said, I'll probably go every once in a while once the weather warms up. I do think it's worth trying. Just be forewarned about the expense! It'd be hard to make a habit of Yummo like the Californians do with Pinkberry, unless you're one of the lucky few who are flush right now.

    2. Pinkberry is one of most overrated things I've ever had. It's just semi-tangy frozen yogurt. Nothing special at all, other than its marketing. That being said...

      Yummo is good, but it is what I'd put in the "very expensive" category. There's almost no comparison to Pinkberry, as Yummo has a huge bank of machines with tons of flavors to choose from, then a big bar of toppings. You pay by weight.

      I think Rob Dalzell is great, but Yummo isn't my cup of tea. The frozen yogurt at Souperman is really freaking awesome, and a much better deal in every regard. A huge cup with one topping for $1.99. It's more than one person needs, and the flavors are excellent. Souperman and Pizza Bella are where that boy shines in a huge way.

      6 Replies
      1. re: dmd_kc

        Youch. Sounds a bit pricey and the whole P&L thing's not my style. Maybe I should just swing into Souperman again and check it out there. It's probably the same stuff. Thanks you two.

        1. re: dmd_kc

          Well, wait a minute. I do think there is something to the froyo craze out of the west coast (old news out there?) The something is that previously most frozen desserts, whether ice cream or custard or yogurt, were much higher in saturated or trans fats. If there was a nonfat or lowfat option, it usually didn't taste good or had horrible icy texture. (Remember ice milk in the seventies? Blech.)

          The other hallmark of the tart frozen yogurt craze is that the product was designed to complement fresh fruit, raw nuts, and other healthful add ins rather than the cookie and candy bars in premium full fat ice cream mixed in on a cold stone craze of the nineties. So, it's nonfat, lower in sugar, and desgined to encourage healthier additions--that's somewhat special in comparison to what else is available here. Yummo's nonfat product is probably remarkably similar to Pinkberry--it's just dispensed differently than at that particular chain.

          All that said, tart froyo was WAY over hyped, became crazy trendy, and is one of those products that isn't automatically appealing to most Americans palates. Yummo is self serve like many of the Pinkberry knockoffs on the west coast, AND they carry a higher fat product to appeal to Midwestern tastes. The higher fat product you don't find in Pinkberry but it is available at some of the knockoff shops, and has been available for decades (TCBY, Golden Spoon, etc.) So, Rob Dalzell was smart to cover his bases by having both styles of yogurt in a part of the country where frozen custard and ice cream are the current norm.

          Is the froyo at Souperman tart or is it more like soft serve froyo you get at TCBY?

          1. re: amyzan

            Pardon me but butting in, here, but for those of us who aren't in KS, MO, but who are still curious about tart fro-yo (and who are looking forward to a nice hot summer as soon as this darned snow melts), what's Yummo? Is it an extremely local, one-shop establishment or is it a local chain that could potentially spread to other parts of the Midwest, say, Minneapolis or St. Paul?

            P.S. Just for a little background, we do have LeeAnne Chins in the Twin Cities and they started selling a pinkberry knockoff last summer called Red Cherry or something like that. It was okay, but not great. I don't know if it's low in fat or not, though. I didn't realize that was supposed to be part of the appeal of pinkberry...

            ~TDQ

            1. re: The Dairy Queen

              TDQ - it's a local, one-shop establishment. Rob Dalzell is a local chef/entrepreneur here in KC with several concepts, Yummo being one of them.

              1. re: jdl98

                Thanks for the info. Bummer (for us), but it sounds exciting for all of you! I hope it all works out.

                ~TDQ

                1. re: The Dairy Queen

                  You should come down here for a visit!

        2. whatever you do, don't get a shake there. Ours was runny - actually - watery.
          My dish was tasty, though!

          1. There is promise of fresh fruit w/your Korean style yogurt @Mochi-Yo which is opening this Sat. in 119 (the southeast corner of 119th and Roe).

            24 Replies
            1. re: inbiz

              I read in the KC Star they're giving away yogurt opening weekend (4/4&5) but I have no details.

              1. re: inbiz

                They mentioned it on the Walt Bodine Show this morning, but the description didn't sound very appealing. Perhaps I am too old.

                1. re: KansasTravel

                  I'm not exactly 20. I want to try it to see what it's all about, especially if real fruit is involved.

                  1. re: KansasTravel

                    KT, I'm forty, and don't think you have to be a teen to "get" the tart fro yo trend. On the west coast, sure, the fro yo places are teeming with young people, but it's not as if they point and stare if you're over thirty. The main thing is to get over the expectation that any cold dessert will be rich and filling. Tart fro yo with fruit is more refreshing, lighter and will give you brain freeze if you eat it too fast!

                    1. re: KansasTravel

                      we drove by on Sunday while shopping at west elm, and it was busy. The signange is kind of vague. I'll have to try next time we're out that way.

                    2. re: inbiz

                      We went Saturday, and liked the product very much! Fruit is fresh, not frozen, and the yogurt is smooth and creamy, not at all icy, and not as tart as what I've had on the west coast. Mochi Yo has some kinks to iron out service wise, understandable on their first day, but we'll be back.

                      1. re: amyzan

                        Fruit was good. Yogurt was good and I didn't have to mess w/Power and Light. Mochi-Yo's all-right by me. Now, if it just were organic...

                        1. re: amyzan

                          Little update- I've been there 3 times and like the product even though it's crazy expensive. I'd still spend the $ anyway save for the unbelievable attitude. I know they're just kids (owner and employee alike) but, come on. No other customers are ever in there so it's not like anyone is weeded and they can't be bothered to either greet or thank their customers. It's really weird and uncomfortable. I've never had bizarre "service" like that anywhere, almost like both of them (it's always the owner looking bored or talking on his cell phone and the same employee) have never had jobs before. This may very well be the case. I know business owners peruse this sight and others for the buzz so, pay attention Mochi-yo. We want to love you, say nice things to others about you and above all, GIVE YOU MONEY. Act pleasant and appreciative. It takes very little time and you don't even have to mean it.

                          1. re: inbiz

                            Honestly, I've had pretty much the same experience at most of his establishments. The service always seems, for lack of a better way of phrasing it, awkward. Generally the product is good, but the experience is always lacking. I've never absolutely fallen in love with any of the meals at a Dalzell establishment, but I've only been terribly disappointed a handful of times out of maybe 30 times I've eaten in his restaurants. I used to be a bit enamored with Souperman, just for the concept, but for the price I'd just as soon stuff a Tarantino's Calzone in my gullet.

                            Yummo seems to be a bit of a joke, though...and not in the "ha ha" kind of way. It might be the only game in town as far as walking-distance "ice cream" from Sprint Center, but as empty as it's been when I've stopped by, and unfortunately from the forgettable nature of the product, I don't see it getting a lot of repeat local customers.

                            1. re: topchef29

                              I'm a little confused--Mochi Yo and Yummo aren't owned by the same people. Rob Dalzell owns Yummo and Kirk Goza and Wes Bergmann own Mochi Yo.

                              1. re: amyzan

                                Talking about Yummo, must have replied to the wrong comment, but chiming in with my $.02. Apparently I can't read well.

                                1. re: topchef29

                                  I feel you there as well, but I was talking about Mochi-yo 'cause that's were I've been. I'm sure another of the same type will open. Until then, there's always the new gelato place across from ingredient.

                                  1. re: inbiz

                                    New...gelato place? For real?

                                    Has anyone tried it? Trip report, please!

                                    This isn't Balsano's, is it? Balsano's is crap. :(

                                    1. re: topchef29

                                      Tried to go after the movie last night, but it was after 10pm. I'll let you know when I try it. It's directly east of ingredient, across the area that's turned into a skating rink in the winter. I can't remember the name.

                                      1. re: topchef29

                                        Paciugo's

                                        1. re: topchef29

                                          Went to Paciugo's tonight. It was pretty good. I had 1/2 sea salt caramel and 1/2 dark chocolate in a small wafle cone. It was about $4.56. the manager told me they were a chain out of Dallas. Everyone was pleasant and they had a constant stream of customers when I was there. I'm sure it will be packed this summer, especially when there's live music.

                                          1. re: inbiz

                                            Went again tonight and had chocolate jalapeno/cinnamon combo. Damn good.

                                      2. re: topchef29

                                        Okay, so we're talking about different owners, but similar experiences. I can say that we've had weird issues with Blanc Burgers and Bottles, both locations. Once you get seated, all's well, but getting a table can feel awkward and unwelcoming. Both locations, we've stood and waited (because there are never enough chairs in the waiting area, though there's space for them at Leawood, at least) while tables sit empty. One time the hostess at Leawood was actually cleaning the tables herself after they'd been bused but not wiped down!?! I mean, what is up with the hostess having to do that? She's got at least twenty people waiting and she's gotta go grab a spray bottle to get some of them to a clean table? Inexcusable. The host at Westport frequently runs around like he's lost his mind, without actually ever getting anyone seated. They really need some experienced staff on that end. All that said, our servers have always been calm and gracious and attentive, and the food is good, though expensive for what's offered.

                                        1. re: amyzan

                                          I was asking about Yummo in the op and then Mochi-yo opened and I was giving an update on that and then I think we digressed into crappy serviceville. I thought you were down w/Blanc? It's weird they would have service issues 'cause a guy who worked @Capital Grill owns it and has a handful of employees he snagged from there. My buddy said there's not alot of professionals left in the biz and they certainly don't live out south so what are you gonna do? I sit @the bar when I eat and laugh @my friend having to make milkshakes so I don't know about the door problems. I do know it's a thankless position and it's common for the door to pitch in w/table bussing, It's a team, you know. Things would be worse if they didn't.

                                          1. re: inbiz

                                            Yeah, I'm off topic on the service. I do like Blanc very much, and think their kitchen and waitstaff have it together, which is part of why I don't understand that they give a poor first impression. If it was my first time in there, I would be tempted to turn around and leave. But, I know the food is good, and worth standing waiting to get a table. I just really think they are capable of better initial service at the door. People should feel welcome when they walk in a restaurant, regardless of whether or not there is a table available. Sorry for the tone, I'm a little miffed by recent experiences.

                                            1. re: amyzan

                                              Hey- I believed you. They are aware of the state of things. It's hard to find professionals. I avoid that place like the plague thurs-sat.

                                              1. re: amyzan

                                                Very interesting as I've had really good service experiences at Blanc, especially my most recent visit, about a month ago maybe? I've only been to the Westport location, but really liked our waitress the last time- professional and personable.

                                                1. re: Katie Nell

                                                  Yeah, I'm not really talking about the servers, but rather the host/ess. Our servers have always been great--prompt, generous with drink refills, always check on us after food is served, always around when we want the bill. They know how to turn a table, but in a courteous, gracious way. Food is consistently great. Hosts are consistently frazzled, running around maniacally instead of greeting and seating. Very weird and incongruent. I think we may only dine in off hours, avoiding Thurs-Sat from now on, it's that bad. Part of my frustration is I'm sometimes with my mom, who's approaching seventy. I don't feel she should have to stand and wait because there are no seats at the bar and no seats in the wait area, when there are five tables free that no one is getting seated at for some reason. But, really, I've beat this dead horse enough.

                                                  1. re: amyzan

                                                    Ah, I see... I generally write off host/esses most of the time anyway. Very rarely do I get a polite, competent one... anywhere! So, I'm not even sure if I've paid attention to that issue at Blanc.