Imagine the childhood joy of a 7-Eleven slushie with the grown-up bliss of a little compulsory booze amid the concoction. A new restaurant on the Columbia Street waterfront, Pok Pok, run by James Beard award-winning chef Andy Ricker, is serving up the delectable beverages, courtesy of a barrel-shaped rapid-cooling contraption.
“It’s very unique,” manager Ryan Domingo tells the Brooklyn Paper. “People drink beer on ice in Thailand, but not like this.” The machine is reminiscent of those in wine stores that utilize a salt and ice solution around a bottle that chills it to perfection in about 4 minutes.
Pok Pok’s Bia Wun—or jelly beer—is made with low-alcohol content brews like Singha or Chang and served with a straw. The new restaurant, which originated in Portland and was named one of the 25 “Most Anticipated Restaurants of 2012″ in March by Eater, is located at 127 Columbia Street at Kane Street in the Columbia Waterfront District.