Every Tuesday it's as if a little sliver of the Ice Age descends upon 1022 South (1022south.com), minus the hoarfrost and woolly mammoth tusks. It's when proprietor Chris Keil summons 150-pound blocks to his small cocktail bar and takes to them like a man possessed. Possessed, specifically, with a very sharp chainsaw.
Nobody is asking Chris to dismantle 150-pound slabs into rugged, fist-sized rocks customized purely for patrons' drinking pleasure. It's a choice—and admittedly, a good one. Each a diamond in the rough, winking up at you from your glass with the self-sufficient pluckiness of a Klondike gold miner and the crystalline purity of glacier melt.
But melt is what they won't do—at least too fast anyways.
"You're going to notice a difference in flavor because of the difference in dilution," says Keil. "You're going to be able to enjoy your beverage more, whatever the drink is. It's going to honor the ingredients more. It's better quality ice. If you start with better quality ingredients, you end up with a better product . . . " [read more here: culttacoma.com/2012/03/20/epicurean-1022-south-from-the-bar-stool/]
"Grand Daddy Blues" by
Jelly Jaw Short
shot + edited by
The Art Dept.
Loading more stuff…
Hmm…it looks like things are taking a while to load. Try again?