Imagine the childhood joy of a 7-Eleven slushie with the grown-up bliss of a little compulsory booze amid the concoction. A new restaurant on the Columbia Street waterfront, Pok Pok, run by James Beard award-winning chef Andy Ricker, is serving up the delectable beverages, courtesy of a barrel-shaped rapid-cooling contraption.
“It’s very unique,” manager Ryan Domingo tells the Brooklyn Paper. “People drink beer on ice in Thailand, but not like this.” The machine is reminiscent of those in wine stores that utilize a salt and ice solution around a bottle that chills it to perfection in about 4 minutes. Continue Reading →

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