You know the Alice Waters-inspired hunt for truly perfect ingredients has reached its zenith when restaurants are boasting about their designer ice cubes.
Seriously -- it turns out that having the highest quality ice is a huge deal for some high-end restaurants. And we've got the scoop in New Times summer guide, which premiered as an insert to this week's print edition and is also posted online here.
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This year's summer guide theme is "hot and cold" -- hence freelance writer Adriane Goetz's interest in the coldest thing of all. Her story explores how Roka Akor's Shochu Lounge and Biltmore-area hotspot Noca get their ice just right.
In other content that may be of interest to Chow Bella readers, Steve Jansen makes home-made ice cream, theater critic Robrt L. Pela meditates on the joy of a good slushee, and your humble correspondent (that's me, Sarah Fenske) writes about learning to eat hot peppers -- and cooling down accordingly.
Did you know that peppers literally cool your body temperature? If you didn't, you really ought to give this one a read. If you did, well, may we recommend some purified ice in a gorgeous 300-pound block?