Tei An's Soba Ice Cream: Can We Just Take the Carton Home With Us?
Trying to name the best desserts in Dallas is an impossible task. Almost as impossible as naming the best burgers, pizza or zombies. Of course I do have my own lists of all of those, and while you're certainly more than welcome to ask, today I'd like to start a new conversation. One about the best desserts you might not have tried but should.
I'm a huge fan -- a large, waving, expertly folded, oriental-style fan -- of Tei An. Whisper "white seaweed salad" softly in my ear at three in the morning and I'll be dressed and ready to take down three courses by 3:02. Why? Because the whole place is a true experience. From the zen-like, modern décor to the extremely knowledgeable staff to owner and chef Teiichi Sakurai, Tei An exudes quiet confidence in its craft. The food there is special. Case in point: this simple, elegant dessert.
It arrives an unassuming, creamy scoop of coolness atop a mysterious pool of black honey, dusted with a golden powder, resting on a crisp, white plate. The taste is at once familiar, like vanilla, and yet unlike anything you've had before. It's beautiful, and you must try it. Just make sure to slow down, close your eyes and taste its magic.
Was it good for you? You're welcome.
And if you liked that, you should check out their bathrooms. You won't be disappointed.
Follow City of Ate and foodbitch on Twitter. But if you follow her to Tei An she will make you watch while she eats a white seaweed salad followed by this dessert. She will not let you have some. Consider yourself warned.