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    it's just a sandwich

    Heights restaurant dishes on social media outrage over new ice cream-hot chicken sandwich

    Eric Sandler
    Sep 21, 2021 | 11:25 am

    Social media users have strong opinions about a new item on the “secret menu” at Mico’s Hot Chicken. When the Nashville-style hot chicken restaurant recently started offering vanilla ice cream as a topping on its signature sandwiches, people didn’t hold back in expressing their opinions in comments to an Instagram post.

     

    Co-owner Kimico Frydenlund shared screenshots of comments with people accusing the restaurant of promoting diabetes, heart attacks, and, in one user’s words “I just reported this post for assault. This is fucking treason.” She tells CultureMap she knew putting ice cream on a hot chicken sandwich might be controversial, but she didn’t expect people to be so mean about it.

     

    “I knew it would get people talking,” she says. “I didn’t know it would become controversial to the point where we’ve had comments where people are hoping our business fails or I lose everything I love. That was pretty shocking to say the least.”

     

    Needless to say, none of these people have actually tried the combination. Frydenlund defends the admittedly messy sandwich.

     

    “I like the cold of it and the sweetness paired with the spiciness of the hot chicken,” she says. “I would suggest getting ‘hot’ or ‘extra hot’ or it’s too sweet.”

     

    Despite the outrage, the item will remain available for anyone who knows to ask for it. The owner encourages people to come to Mico’s and try it for themselves.

     

    “Surprisingly we’ve had a great reaction from those who’ve been brave enough to try it. They actually like the combo,” she says.

     

    Behold the controversial sandwich.

    Mico's Hot Chicken ice cream sandwich
      
    Courtesy of Mico's Hot Chicken
    Behold the controversial sandwich.
    news-you-can-eatthe-heights
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    one night only

    Award-winning NYC chefs join Houston rising star for pop-up dinner

    Eric Sandler
    Jul 10, 2025 | 4:45 pm
    Barbacana restaurant interior
    Courtesy of Barbacana
    Barbacana will host the special dinner on July 22.

    One of Houston’s rising star chefs is teaming up with two of his mentors for a one-night-only experience. New York chefs Fabián von Hauske-Valtierra and Jeremiah Stone are coming to downtown restaurant Barbacana on Tuesday, July 22 for a collaboration dinner with chef-owner Christian Hernandez.


      
     
     
     
     
     
     
    View this post on Instagram
     
     
     
     
     
     
     
     
     
     
     
     
    A post shared by Barbacana Restaurant (@barbacanahtx)


    Stone and von Hauske-Valtierra earned a Michelin star and a Food & Wine Best New Chef award for their New York City restaurant Contra. First opened in 2013, Contra served an affordable tasting menu of dishes that could change from night to night based on available ingredients. It closed in 2023. The chefs opened a new concept called Bar Contra in 2024.

    Hernandez worked at Contra as a line cook in 2016 and 2017, which is when it first earned a Michelin star. He tells CultureMap that he turned down an offer from Eleven Madison Park, then considered one of the best restaurants in America, to cook at the smaller, more innovative Contra.

    “It really shaped everything I did afterwards,” Hernandez tells CultureMap. “Their level of creativity, their confidence and comfort with what they do — we’d change the menu every couple of days. It showed me a lot of what it takes to perform on that level consistently.”

    For the collaboration dinner, Stone and von Hauske-Valtierra will prepare three dishes alongside three dishes from Hernandez and the Barbacana team. Even though the dinner is only a couple of weeks away, Hernandez hasn’t finalized the menu yet. The plan is to shop for ingredients the day before and let them dictate what’s served.

    One possibility is a dish Hernandez is testing that’s inspired by his time at Contra. It’s a tuna crudo with seasonal melson and lacto-fermented blackberry consomme.

    “Two or three elements, simple plating — as I’ve been working on this tuna dish, I’ve been thinking about them,” he says.

    Hernandez opened Barbacana in late 2024. Located near Market Square in downtown Houston, it takes inspiration from Houston’s immigrant traditions, filtered through the chef’s work at fine dining restaurants such as Oxheart, March, and Contra.

    The six-course dinner is priced at $200 with an optional, $100 wine pairings. Reservations are available on OpenTable.

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