Even if I find the words “Science” and “Ice-cream” very antonymous (science = laborious, icecream = pleasure), “Nitrogen ice-cream” is one creation too novel to ignore.
Any burger joint would have thought you too fussy – to demand a switch from normal burger bun to brioche bun, change the side dish from regular chips to sweet potato fries and add hazelnuts and extra vanilla ice-cream to your peanut butter milkshake. But Haché wouldn’t.
With an exterior that might have fooled many into thinking that it’s another ordinary shisha bar, Souk Bazaar is opened by Samir Mahdi (who also owns Souk Medina), with an intention “to create a fun restaurant where people can have a thoroughly enjoyable and memorable time”.
We didn’t travel to NYC for food. But it wouldn’t be complete, would it, to venture into the wilderness of a bustling jungle in summer and not take a dip in its gastronomic river?