Frose All Day

When a teacher’s days of summer are numbered, making the most of each one is imperative. Though I’ve crossed off a good chunk of to-do list items in my free months, there are always a few lingering ones that I can never seem to tackle. A frose taste test had been on my list since the beginning of the summer, and last week I decided it was time to get the job done.

I mapped out a plan with my frose loving friend, we blocked off a Saturday, and away we went. Four different froses were evaluated, with categories ranging from appearance to slush factor. The results may surprise you. They also may not surprise you. Actually, your frose background knowledge is probably minimal, so the surprise factor really did not need to be addressed. Fail.

Alright, read below for all the deets.

Frose #1

IMG_2153

Where: Cindy’s Rooftop Restaurant at the Chicago Athletic Association Hotel

Appearance: Much to our surprise, the frose at Cindy’s comes in popsicle form. Actually, it was more like one of those ice pops wrapped in plastic that you push up.

Taste: Cindy’s makes their frose with vanilla beans, which sounds strange, but it actually complemented the tartness of the popsicle well. My friends and I sucked these down fast and took in the phenomenal view of Millennium Park below.

Strength: My two counterparts felt a bit of blurred vision after these. It did not have the same effect on me.

Slush Factor: Popsicle form kind of eliminates this category. They did hold up pretty well though, with just a trace of melted liquid at the end.

Overall Thoughts: Cindy’s is definitely a summer hotspot and the line to get on the elevator proves it. I personally detest lines and the amount of security and velvet ropes that it took to get upstairs felt beyond ridiculous at 5:00 PM. That said, it is a truly beautiful spot and the ten minutes of eye rolling was worth the end result.
Frose #2

IMG_2159

Where: Eataly

Appearance: Eataly’s frose comes out of a machine, which is actually not uncommon for this beverage. It is perfectly pink and chilled just right. 

Taste: This one was really sweet. It felt more like dessert than a cocktail and I’m still not sure if there was actually any rose in it. By the time we were done with these, we all felt slightly nauseous.

Strength: Meek. I’m pretty sure this frose could also be called a virgin strawberry daiquiri and no one would argue it.

Slush Factor: Nice and slushy. It turned into a liquid toward the end, but held up relatively well for a hot summer day.

Overall Thoughts: Eataly can be a big tourist trap and somehow I felt like the drink took on the same persona. It seemed geared towards a non-local audience, like a drink you would order at Six Flags for $25.
Frose #3

IMG_2161

Where: Arbella

Appearance: Fancy pink cocktail in a copper mug. Screamed hipster mixologist.

Taste: Very different from the others, not as sweet and not frozen. The frozen part was the liquid nitrogen added to it, making it ice cold, but not slushy.

Strength: Honestly, we all needed a break after our second frose and took this opportunity to order alternate sugar free cocktails and some delicious bar snacks. We shared one frose and thought it was good, but not good enough to order a second.

Slush Factor: See appearance

Overall Thoughts: I’m pretty sure that the bartender, sorry, mixologist, made up this cocktail on the fly. He didn’t seem to know what their menu’s version was, so he gave us an original creation. The food was delicious, particularly the short rib bao and toro tacos. I loved the vibe at Arbella and I plan on going back in the winter months, when outdoor seating is a distant memory.

IMG_2162

Toro tacos for the win

Frose #4

IMG_2166

Where: Ironside Bar and Galley

Appearance: Light pink, fluffy, and pineapple garnished.

Taste: The group favorite. Not too sweet and super refreshing. This frose is made with with rosé, Gancia Americano Aperitivo, lemon juice and tropical Red Bull, eeks! 

Strength: It was hard to tell at this point.

Slush Factor: The best. If you’re getting a brain freeze, you know the slush factor is on point.

Overall Thoughts: If you want to go for a frose, go to Ironside. The presentation and taste stood out above the others and there was no premature melting.

 

So friends, here are my final takeaways from my frose adventure:

  1. You can call pretty much anything frose, as long as it is cold and pink.
  2. Arbella has phenomenal egg rolls.
  3. Frose is best done in small doses and once in a while, unless you’re looking to acquire Type 2 diabetes and an upset stomach.
Advertisements

Burger Night at PQM

Apparently, going back to blogging means that I need to stay a bit more up to date on the many food happenings in the city. So, when my more food savvy friend asked if I wanted to go to Burger Night at Publican Quality Meats, my answer was: “What’s that?” Quickly followed by, “Actually I don’t care. I heard burger and Publican. Sign me up.”

As it turns out, Burger Night is a weekly event at Publican Quality Meats where two chefs or restaurants construct their perfect burger, and the consumers get to sample their work. There is no winner and no real competition involved, but it certainly did not suck to pretend to be a judge. In my fantasy life I’m Padma, if you must know.

This particular week it was Stephanie Izard vs Paul Kahan (not really versus but we’re still in fantasy mode). Both are two of my favorite chefs and have never disappointed me with their work. This night was no exception.

Stephanie crafted the Banh-Mi burger, which consisted of a PQM patty, shaved ham, goat liver mousse, gochujang aioli, pickled jalapenos, and pickle and herb salad. Good thing she used the word salad at the end. Now I can consider it a light and healthy summer dinner. I know for you non-foodies, (Mom) this probably sounds like a revolting slew of disgustingness, but I swear you would disagree if you tasted it.

FullSizeRender-2.jpg

Paul’s Double Nickles on the Dime burger bared few similarities to Stephanie’s, past the PQM patty.  Marinated flank steak, pickled mushrooms, raclette and bread and butter pickle special sauce flanked-see what I did there? a buttery Brioche bun. Say buttery Brioche bun five times fast. I know what you’re thinking. Actually I don’t, but that’s something writers say. Who puts steak on a burger? Paul Kahan that’s who. And weird or not, it tasted like a heaven sandwich.

FullSizeRender-3.jpg

I did notice that nickels is spelled wrong in Paul’s burger. Did you? I’d like to think it’s an inside joke, not a real spelling error.

I wish I could say that there was a clear winner in this fantasy battle, but sadly, there was not. The guy sitting next to me actually said it perfectly. “My favorite is whichever one I last took a bite of.” I felt the same way. They were both amazingly delicious, perfectly seasoned, and everything else you would expect from chefs of their caliber. But comparing them is like comparing a corned beef sandwich to sushi. Both phenomenal in their own right, but just not similar enough to make a decision. Nonetheless, Burger Night was the best Tuesday night dinner I’ve had in a while. I definitely plan to check it out again before the end of the season, and I suggest that you do the same!