🔥
Heat with intention
Every pepper is measured. We use chiles not to shock, but to add depth, brightness, and a long finish that keeps you leaning in for the next bite.
Our Story
Where Fire
Meets Frost.
A Brooklyn kitchen that turned a happy accident — chili on a frozen dessert — into a movement.
The Accident
A spicy
mistake.
In 2019, Chef Marcus Chen was finishing a late tasting menu in his Bushwick apartment. A spoon of Carolina Reaper oil slipped into a bowl of house-churned vanilla gelato.
Rather than scrap it, his first reaction was to taste it. The contrast was electric: numbing heat, bright acid, then a long, clean chill. He served it to friends that weekend. Within a month, there was a line around the block.
Spice & Ice was born from that single bite.
2019
The night the Reaper met the gelato
The Philosophy
Two extremes.
One plate.
❄️
Cold with craft
Our ice cream and sorbets are churned in-house every morning. We freeze quickly, season generously, and serve at exactly the temperature that lets flavor breathe.
🌶️
Sourced like wine
Smoked chiles from Oaxaca, fleur de sel from Brittany, vanilla from Madagascar. We know our farmers, our importers, and the exact field every ingredient came from.
The Chef
Marcus Chen
Founder & Head Chef
Trained in Bangkok and New York, Marcus spent a decade in fine-dining kitchens before opening Spice & Ice. He believes the best food is the kind that makes you close your eyes for a second longer than you mean to.
When he's not in the kitchen, he's hunting for rare chiles, visiting dairy farms upstate, or testing new infusions with his team. Every dish on our menu is signed by Marcus — literally, on the back of each plate.
James Beard nominee 2023 Michelin Bib Gourmand Eater 38
What We Stand For
Our values
01
Made daily, in-house
We churn, pickle, ferment, and cure from scratch every morning. Nothing comes pre-made.
02
Heat for everyone
Our menu spans no-heat to third-alarm. Your comfort zone is welcome here — but so is the other side.
03
Local first
We partner with 14 farms within 100 miles of Brooklyn. Almost everything on your plate is traceable.
04
Zero waste kitchen
90% of our prep scraps become stocks, vinegars, or compost. We weigh what we throw away, every shift.
Come taste it for yourself.
Walk in any night — no reservation required. Or book ahead for the chef's table.
See the menu →