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Metromix has their opening date as yesterday or today. Helen Rosner at the always entertaining MenuPages Chicago has been waiting with bated breath for the doors to open, as well. We placed a call over to iCream in Wicker Park (1537 N. Milwaukee, 773-342-2834) to see when they would, indeed, open for business and were told "Thursday or Friday."
After reading Rosner's description of the place we may join her in breaking down the doors before then. Get past the name of the place (which we could feasibly also see as a song by Peaches) and iCream has our curiosity roused. Customers get to choose their choice of dairy (or non-dairy) base, flavors and toppings in store. Then the whole she-bang is made in a KitchenAid mixer using liquid nitrogen. Think Richard Blais making sorbet in part one of the "Top Chef Chicago" finale.
There's your hook. We can't get the image of a smoking cup of ice cream out of our head right now. [MenuPages Chicago]
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chuck, where do you get all your store opening tips?
I have been waiting for this to open for months - the "hot pudding" on the sign had me at hello!
I just iCreamed my pants just now.
I'll be coming soon.
OMG, science dessert. I'm going to die.
Stephen: I made the assumption that by writing "non-dairy" readers assume I mean soy or other vegetable-based milks and creams, or possibly juices and sugar for sorbets.
Margaret,
If you like 'science' food might I suggest an excursion to "Moto"...it's pretty fun.
Chef Kantu uses nitrogen, lasers...has edible menus, food and flavor combinations that are crazy and delicious.
Our only complaint was that you're going to pay over $300 for two people and then you want to stop at Epic Burger on the way home.
But you've got to go at least once just for the pure novelty and experience.
Two Words on the future of Ice Cream:
Dippin' Dots.
Thanks Chuck. Sometimes "non-dairy" doesn't always mean "vegan", which is why I ask. I'll hold off on making assumptions until they're open and I get a chance to ask them directly. This place sounds interesting to me, vegan options or not.
Everyone In The Future Eats Dippin' Dots
Ingrid: we're well aware of moto around these parts. And Ben Roche (Cantu's pastry chef) is one of the most creative in the city.
Margaret (Boss): Ben Roche's desserts are another reason you should be making a beeline to moto.
Did anyone notice the address that they list on their website (and in the image above):
"1537 n. millwaukee ave. chicago, il"
The extra "l" is for...