I'll miss Ixia
When news came last week that Ixia had closed, I can't say I was that surprised.
I went there a few times, and never saw that many people in the place. But their mixed drinks were out of this world. Expensive, yes, but also out of this world.
I remember back in the fall of 2007, when "molecular mixologist" Tom Cusack started working with liquid nitrogen and edible ingredients such as calcium lactate.
Using elements of molecular gastronomy and chemistry, he developed a high-end cocktail list and set up a nitro bar.
You could order a Banana Foster Dippin' Dots, an alcoholic version of the BB-shaped ice cream; shots encased in edible pouches instead of glasses; a sorbet frozen on the spot with liquid nitrogen; and a few other specialty drinks.
When I wrote a nightlife column about it, I called it "one of the wildest, most innovative things I've ever seen in a bar."
Almost two years later, that still rings true ...
Ixia could empty your wallet pretty quickly. But if you wanted to dress to impress and go out for drinks in a fancy (and somewhat eccentric) setting, Ixia was the place to do it.
I even took my mom there a year or two ago when she came to visit. She was wowed by the nitro bar.
Even though it wasn't hard to see why Ixia closed, I'll miss it.
(Sun photo by Karl Merton Ferron)