The interior of the bar replicates the feel of a 1930s soda fountain down to the smallest, bow tie-clad details.
Russell’s Sassafrass Root Beer Float
This might be the new standard for root beer floats. The base is a sassafras elixir— made in house, it has a delightfully potent herbal quality with notes of liquorice. As you stir and sip, a big ball of homemade vanilla ice cream slowly melts, mingling with the root beer.
Floating On The Root Beer Float
The root beer float is topped by a single homemade marshmallow. A little extra care makes it over the top delicious: it's toasted until the outside has caramelized and the inside remains like soft, gooey, sugar crack.
Phosphates are so called because they use acid phosphate, an agent which adds a sour, tart aspect to sweet sodas. This version blends acid phosphate with a mix of house-made wild cherry bark tincture, gum foam, and soda.
The gum foam gives the soda a thick, creamy head, making the light textured drink pleasantly sippable. Taste-wise, it has a nice combination of sweet and tart, definitely erring on the side of tart. Unlike most cherry sodas, the cherry flavor is bright and fresh, not saccharine or fake at all.
Bonnie Vie No. 2
This float is made from fresh pink grapefruit, turbinado syrup, citric acid, basil ice cream, and fresh basil. The basil imparts a light herbal, almost menthol flavor while the citric acid and grapefruit add tangy notes of citrus. The grapefruit soda has a bit of fizz, and each effervescent sip of creamy ice cream and soda is about as light as a float gets.
Rethinking Flavors of Soda
All the syrups and tinctures are made in house. The tinctures come in flavors hardly ever seen at a soda fountain, including Cinchona Bark, Celery Seed, Juniper, and Golden Eye (a blend of saffron and St. John's wart.)
Herbs, Flowers, and Seeds
Jars of herbs and flowers and bottles of tinctures make the fountain feel like an apothecary, in the most exciting way.
Bartender Chris Simpson torches a marshmallow for a float.
Keller's Farm Sundae
This sundae tastes like summer in a bowl. The base is a blueberry ice cream (it can also be made with Morello cherry ice cream) that has huge chunks of fruit suspended in a creamy, rich dairy base. The accompanying cornmeal shortbread cookies are light and super crunchy, just asking to be used as spoons. The cherry sauce is more of a compote, adding a deep sweet red cherry flavor to every bite. It's a sundae that you can explore, eating the components alone and in different, delicious combinations.
Corn Cookie And Blueberry Ice Cream Sandwich Sandwich
Juliet is admittedly "obsessed with cornmeal" and it shows up in a variety of cookies and even the waffle cones. These corn cookies are bigger than the cookies in the Keller's Farm Sundae, and instead of being uniformly crunchy, they have a crispy outside and ever-so-slightly under-baked middle which makes the sandwich easier to eat as a unified sweet. The cookies aren't too sweet, allowing the rich blueberry ice cream to take center stage.
Coffee Toffee Banana
You have to love any place that offers ice cream cake by the slice. This version starts with a dense banana cake that has an intense, ripe banana flavor. The next layer may look like it's just coffee ice cream, but there's toffee and butterscotch hidden inside. My favorite part? The mountainous, pillowy topping of torched marshmallow fluff.
Ice cream flavors and other treats change seasonally, so it's worth checking out what's new on the menu.