Inside the former Bavarian Meats space at Pike Place Market, cases stacked with wurst have been replaced by white tile and the cool gleam of a stainless steel countertop. Set into its surface are 12 flavors of what looks to be ice cream. Each one is enclosed in its own clear plastic bubble top; inside a paddle rotates hypnotically, keeping each batch of marionberry or coconut ube frozen to just the right consistency. The effect is part Jetsons car, part slushie machine.
Alex Apostolopoulos is still deciding what to call the frozen scoops he serves at this new Hellenika Cultured Creamery. The product is cultured,
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