Brunch at Icehouse: the savory eclair

David McCrindle

The brunch of indulgent champions

Though it's barely been open a month (full review is coming soon), we've already found many reasons to love Icehouse on Eat Street. Like the bar program, headed up by Northstar Bartender's Guild's Johnny Michaels, which includes delicious oversized sipping shots for just $5; the lightly sweet, super smooth house-made sweet corn ice cream; and the raised stage made of beautiful reclaimed wood. But the newest reason we have to love Icehouse is a unique item served only at brunch: the savory eclair. The house-made, hand-piped, light-as-air eclairs are glossily glazed and split down the middle (in the style of a hot dog bun) to accommodate thick planks of maple-brushed pork belly. The oblong pastry sandwich is finished off with a pale golden liquid cheddar and served with an over-easy fried egg.