Like us on Facebook!


David Lissner
Publisher
 
SEARCH
for restaurants

Fried Ice Cream at Gogi: Sweet of the Week

.
.
.
Fried Ice Cream at Gogi: Sweet of the Week
.
.

Fried ice cream at Gogi

Fried ice cream at Gogi


.
.
..…………………………..See Full Story
.
.
.
Fried ice cream and I go way back. I first remember encountering this quasi-oximoron at a tacky Mexican chain in New Hampshire called Margarita’s. The restaurant served scoops of ice creams rolled in crushed cereal, usually some sort of sugary flake cereal, that had been deep-fried until dark and crunchy on the outside, melty and cool inside. It was heaven, and as a kid, deeply impressive. My dad often tried to replicate it at home, rolling ice cream in crushed cereals and frying it in a pan. That’s all well and good, but then I grew up and I haven’t seen fried ice cream in years. And probably the last place I’d expect to see it would be a Korean BBQ restaurant on the westernmost reaches of Devon Avenue on Chicago’s far north side. But indeed, fried ice cream was the perfect way to punctuate a gluttonously meaty dinner at Gogi, and it felt damn good to reunite with this childhood guilty pleasure.
.
.
As one of Chicago’s preeminent Korean BBQ haunts, Gogi does a lot of things well. The smoky, bustling restaurant is most renowned for its tableside meat cookery, its heaping platters of bulgogi, and its dizzying assortment of banchan. The most surprising part of the menu can be found under