Black Is White. Up Is Down. Ice Cream Is Savory.

"Amid the dimly lit tables at Táma in Chicago slips a puzzling contradiction: a savory ice cream that is neither dinner nor dessert but is completely, confoundingly delicious. Táma 's head chef Avgeria Stapaki serves her salty manchego ice cream, funked up by the addition of shaved truffles, over a warm bubble of the restaurant's signature focaccia. The whole dish is stabbed through the middle with a bread knife as if Stapaki were worried it might scamper off the plate."

"And in a way it does, as the ice cream melts like butter over the steaming, yeasty bread. Táma's funky, cheesy delight is one of many ice creams across the country that are making the leap from sweet to savory. Some are salty, some just a tinge sugary; many blur the line between the two, while others are leaving the dessert menu behind altogether. In Chicago, there's a caviar, cucumber and hazelnut milkshake on the menu at dinner party-meets-fine-dining restaurant, Class Act."

Salty manchego ice cream with shaved truffles is plated over warm focaccia, creating a melting contrast of cold, creamy cheese and steaming yeasty bread. Savory frozen confections appear nationwide in inventive forms such as caviar-cucumber-hazelnut milkshakes, chileatole verde–inspired roasted-poblano and corn blends, celery root ice cream paired with celeriac soda, and corn ice cream topped with caviar. Many creations intentionally blur sweet and savory boundaries and often move off traditional dessert menus into dinner offerings. Social media creators and influencers amplify the trend by showcasing surprising flavor combinations that provoke curiosity and engagement.

Read at Bon Appetit