Times are really changing in this neighborhood, where bookstores abound, a newly opened seafood bistro down the block was featured in a Resy article, and now an ice cream shop from a former pastry chef at Maialino and Locanda Verde was written about in the NYT. That's how I found out about Brix Haus opening up in my own backyard, so on a recent wintry day I made it a point to fight the cold with some scoops of ice cream.
I love ice cream, but only really good ice cream. My critical palate says this is really quality stuff. The base cream sits on the tongue in a way that elicits pure bliss, which makes sense since they use an approach that produces a dense creaminess most people love. I sampled many flavors, including coconut lemongrass, pineapple cheesecake, and hot honey crunch before settling on a scoop of the popcorn and a scoop of the coffee brownie chip on a cone. I even bought a pint of the hot honey crisp and can't wait to dig into it later.
The shop is small and without any seats-- this is a take to go operation. I consider ice cream a take to go treat anyhow, and with the weather this cold I didn't have to worry about the ice cream melting on me. Come summer, I foresee lines down the block. Thank you, Brix Haus, for bringing the joy of ice cream to my neighborhood at long last. read more