Frostee and Fries at Baume and Brix {Chicago}

Baume & Brix? Is that English? Yes, and both words represent measures of sugar, used most often in the wine industry.

The concept of this new restaurant is to combine sweet and savory elements into every dish, including proteins. So I definitely tasted sweetness, in the form of bacon-date compote with burrata, or sweet corn in a sumptuous shrimp and grits bisque, throughout my meal. 

My favorite of the desserts I tried was the Frostee & Fries, a riff on the Wendy’s combo. Potato ice cream and milk chocolate mousse are served atop a caramelized banana surrounded cherry gelee. Then, crispy skinny fries are strewn on top of the mix. This was the perfect combination of crunchy and creamy textures, along with a nice salty punch to a dessert that brought back childhood memories of scooping up ice cream with potato chips.

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Amber Gibson is a freelance food and travel writer and model. Her writing has appeared in Hemispheres, American Way, Delta Sky, Rhapsody, Plate, Tasting Table, Time Out Chicago and Chicago Magazine. When she's not eating and drinking her way through Chicago, Amber gobbles up sweets in Turkey, Taiwan, Australia, South Africa, Italy, France, Germany, Austria and China and she hopes to visit many more countries in the near future. Amber dreams of hosting her own show on the Travel Channel or Food Network. and she has appeared on NPR, Check, Please! and in South Africa. Follow Amber on Twitter or Instagram to see what tasty desserts she’s eating!

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