Thursday, October 13, 2016

Private Kitchen Then Snow Factory

The Seagos had been raving about Private Kitchen for some time and the four of us finally organized a trip over there. The restaurant is a husband and wife duo, with Lawrence Chen cooking and Emily taking care of the front of the operation. You have to make reservations ahead of time, even for lunch, and you have to order at the time of your reservation. I don't think they even have a website, and the only place to find their menu was on their Facebook page. Private Kitchen indeed.

I couldn't help but laugh when I saw that the chopstick holders read "private chicken".

I was most excited about the Peking Duck, and it was amazing. It came with little steamed buns that you could make a little duck taco with.

Our resident ice cream connoisseur Lydia suggested a new thai-style ice cream spot on the Delmar Loop called Snow Factory. It was quite an event, and was super busy.

Being a giant Japan nerd I had no choice but to choose ujikintoki which was a green tea flavored ice cream base with red beans chopped up and mixed in. 

So they pour the ingredients and then spread them out on a presumably really cold thing causing it to firm up.

Then they scrape it off into rolls.

I chose the toppings that I believe the samurai of old also ate on their ice cream: cherries, lychee, and gummy bears with an American flag on top.

I'm digging the cool yeti-looking mascot they have. At the end of the day I'm glad I checked this place out because both the process and the product are very entertaining, but I think taste-wise I prefer the classic Froyo situation.

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