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When Korean-born half brothers Meo Kim and Ken Cheung opened this subterranean freshly frozen yogurt shop in 2007, they made good on a decade-old promise: To reunite if there was a business plan they could work on together. Inspired by Pinkberry in L.A. and Korea’s Red Mango, the pair partnered with Kim’s best friend Jay Paik just as those paragons came to town and became their competitors. The model matches up; the requisite nonsensical name, tangy plain frozen yogurt, and an array of tempting toppings like fresh sliced strawberries, pomegranate seeds, curls of white chocolate, and chunks of chewy Japanese mochi. You’ll find the new guard’s now familiar green tea flavor (in weekly rotation with less common mango lassi and coconut) and a mod setting, designed by Kim. The red and white space is a destination in itself, with walls covered in phantasmagoric swirling cartoon fruit, built-in recycling cubbies, and plastic mushroom-cap tables encircled by spinning stools. And the team not only freezes real yogurt, they make their own cultures from fresh milk. The creamy, not-too-sweet result is utterly addictive. — Alexandra Vallis

8 oz. original, $3.69; white chocolate shavings, $.60