We’ve run quite a few different recipes to help you cool off this summer, but soup is a first. You don’t often eat a soup to cool down, y’know? Unless it’s a gazpacho, but that wouldn’t really be appropriate for Sugar Loco. Plus, I’m not really sure if soup’s image has recovered from the whole “Soup Nazi” craze of the late 90’s, which is not an image we’re trying to get behind. BUT, we’re all about being sweet here. So in the spirit of sweetness, we’ve decided to give soup a chance.
Luckily, the people over at Rex 1516 in Philadelphia have come up with a Fruit Soup for the Summer, and they don’t have an absurd set of rules governing its ordering. Otherwise known for their stellar cocktail program and dishes like Shrimps & Grits and Sweet Tea Brined Fried Chicken, Rex 1516 is recognized not only as the top Southern restaurant in the region, but also one of the best in the country. Now they’ve upped the ante with their innovative new dessert.
Executive Chef Justin Swain has developed the perfect combination of strawberry-rhubarb jam, lemon curd and house-made vanilla ice cream, also known as Fruit Soup! It is plated and served with a combination of strawberry mint tea and champagne (selected by GM and resident mixologist Heather Rodkey), which is poured over the dish, table-side.
REX 1516 offers both indoor and outdoor dining, is open nightly for dinner, and on Saturdays and Sundays for their beloved brunch. Guests can enjoy this great alternative and gluten-free dessert for just $8. Since it’s gluten free, don’t pull a George and get mad that there’s no bread.