The Langham, Chicago is set to launch a new adult-oriented ice-cream concept, Parlour at the Pavilion, September 24.
Parlour at the Pavilion emulates a vintage-style ice cream parlor with staff wearing retro-style uniforms, homemade ice cream and sorbet flavors and original water-color concept sketches by Executive Pastry Chef Scott Green.
Sundaes include The Manhattan made with cherry cola, bourbon, bourbon-caramel ice cream, burgundy-cherry ice cream, toasted almonds, amarena cherries, cherry sauce and whipped cream; The Napoli made with limoncello, San Pellegrino Limonata, lemon sorbet, lemon ice cream, vanilla ice cream, lemon pate de fruit, crème anglaise and whipped cream; and The Chicagoland made with chocolate-chip-cookie-dough ice cream, chocolate ice cream, Garrett’s Caramel Popcorn, cheesecake bites, chocolate cake, hot fudge, salted caramel, whipped cream and cherries.
The menu even includes one creation priced at US$1,000 — The Victoria, made with Tahitian vanilla ice cream, Guittard Complexite 70% chocolate ice cream, 24-karat gold leaf, caramelized golden peanuts, 24-karat gold dust, dark-chocolate croquant, a hand-crafted chocolate crown, Hennessy VSOP, hot fudge, salted caramel, butterscotch and whipped cream. It is served in a Wedgewood crystal bowl to keep along with a bottle of Dom Perignon, 2003.
“I based this menu on the flavors and treats I enjoyed as a kid while also creating unique dessert concepts that spoke to all sorts of audiences — kids and adults,” Green said. “Ice cream is a year-round craving, and the added alcohol component simply makes it that much more versatile for guests to indulge throughout all seasons.”