The dichotomous nature of high brow-low brow fare in food has become very en vogue in recent years, from hot dogs in fine dining to caviar paired with Pringles.
The newest entrant into this extravaganza is soft serve, often linked to summer memories, sticky finger and ice cream cones, and fine dining — which is sometimes dismissed as highfalutin, nose-in-the-air or stuffy. The melding of these two disparate concepts is now being seen across the country, with soft serve's ephemeral nature, sweet taste and familiar nostalgia offering a new, fresh juxtaposition at the end of a meal.
