Here are some scenes from my new favorite spot on Cole street: The Ice Cream Bar and Soda Fountain.
I was really excited to see this place finally open its doors. From what I’ve learned, it took the owner Juliet Pries about two years to gather and process all the necessary permits to transform a former grocery store into the ice cream shop.
But, it was well worth it!!! I was immediately smitten with art deco styled interior, retro dressed staff , tasty homemade ice cream and absolutely fascinated with their made to order sodas, crushes and lactarts. Our soda jerks shared all kinds of interesting information about history of soda fountains and ingredients they use to achieve specific textures or flavors. Some of my favorites include: the Classic Cherry Phosphate, Breakfast
Soda and old-fashioned malted butterscotch milkshake called “Too Good To Be True”.
I was so enthralled by the whole experience, that it inspired me to do some research on “mysterious” ingredients like acid phosphate, lactic acid, history of seltzer water and flavored sodas.
You can read all about it at the Art of Drink by Darcy O’Neil, and remember to stop by The Ice Cream Bar.
As it turned out, the Salted Caramel lived up to its tasty reputation and paired really well with some other amazing flavors they had to offer. I especially liked it combined with white chocolate-blackberry swirl and ricanelas, which is (oh, my!) cinnamon with snickerdoodles. So, when few weeks ago M. and I found ourselves eating Bi-Rite’s ice cream in the rain, under the palm tree, we knew we were in trouble. We had become “those” people! Addicted to creamy, sweet, salty goodness.
For months Bi-Rite Creamery kept me from moving down on Sarah’s list, but promise is a promise, so Humphry Slocombe, you better stock up on your Blue Bottle Vietnamese Coffee flavor, because you’re next!
I know, this is not exactly a fall recipe, but if you live in the City, you know, we’re nowhere near spiced pumpkin muffins, hot apple ciders or heartwarming soups, yet. While most of you are putting cute fall sweaters on, we’re finally getting our chance to wear sandals, summer dresses and enjoy the heat. So, when few days ago, I found myself slurping melted ice cream out of my coffee cup for breakfast, I suddenly remembered there was a coffee cooler recipe, I’d been wanting to try all summer, just couldn’t find a perfect evening to match it. This is very elegant and decadent dessert drink, with lots of great flavors and textures. Very easy to make and so impressive, a perfect “sweet ending”.