It’s not just pulled pork and grilled cheese that is making waves in Gastown these days. Things have definitely become more decadent with the opening of two new sweet spots (pardon the pun).
Soft Peaks
25 Alexander
604-559-2071
SoftPeaks.ca
Open Wednesday-Sunday, 12pm-9pm.
The first, Soft Peaks, is a simple concept from brothers Dan and Ken Kim. Organic soft-serve ice cream made from Avalon milk that replaces GMO sugar with dextrose. The result is a rich, creamy whip that is topped with fresh chunks of honeycomb, corn flakes, Himalayan pink salt, toasted coconut, yuzu marmalade and even TimTam flakes (a popular Australian chocolate biscuit).
You can really taste that whole-milk difference in the cream here, but careful what you put on top. The Himalayan pink salt with caramel syrup overwhelmed the gentle mouthfeel of the ice cream. Corn flakes, however, are a brilliant idea, although having them at the bottom instead of layered throughout the cup makes it hard to get to them until you’re almost finished with the cream. Matcha powder and condensed milk with sweet red bean on top is excellent and slightly earthy. A small cup will run you around $5, while a large starts at $6. While there is seating upstairs, this is primarily a to-go operation, so put on your comfy shoes and get ready for spring strolls.
Mosquito Dessert Bar
32 Water
604-398-3188
MosquitoDessert.com
Open Wednesday-Sunday, 5pm-midnight, no reservations.
Mosquito Dessert Bar is a decidedly more upscale environment than Soft Peaks. The “champagne lounge without the caviar” focuses on high-end desserts and cocktails. The sexy blue-themed room is made for lounging (snuggle up to one of the furry throws laying about for kicks) and ideal for date night. The desserts have been given some polish thanks to Bearfoot’s Dominic Fortin being brought on as a consultant, but pastry chef Julianne Hansen is doing fine on her own. At $10-$12, these desserts are a bit pricey, but the quality and execution is flawless.
Pecan gianduja with dehydrated pecan sponge cake, pear gel and pear sorbet is brightened with cassis foam. Olive oil bavarois with madeleine, elderflower syrup and dehydrated grapefruit is extraordinary. Mosquito has also just launched a series of “tapas” desserts that you try for $6 each, or combine three for $15. Only available between 5pm and 8pm, these “smaller” desserts (they’re not that small) include a lovely popcorn ice cream sundae with a peanut brownie and salted caramel, a frozen coconut snowball with slow-roasted passionfruit, and an absolutely perfect caramelized banana with sesame crisps, lemon curd, coconut mousse, vanilla ice cream, and a balsamic reduction.
As for the drinks, bartender Vince Chan is shaking and stirring some excellent classic and contemporary cocktails, all around $12 each. The French 75 was lovely, but a “white peach Cosmo” was a gin-based glass of heaven with shades of a classic Bellini. And, yes, there are champagne cocktails, dessert wines, spirits, and even beer for those looking to pair their chocolate with some IPA or porter.
There are some savoury items on the menu, including fairly decent pâté and charcouterie boards, but the sugar rightfully rules the roost here.
• Hear Anya every Monday on CBC Radio One’s On the Coast and find her on Twitter @foodgirlfriday and Facebook.com/FoodGirlFriday.
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