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The Inventing Room's peanut butter mousse topped with chocolate Pop Rocks and grape jelly cotton candy.

Go Now: The Inventing Room

Molecular gastronomy whiz Ian Kleinman opens his dream ice cream shop.

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When Ian Kleinman opens the Inventing Room on Halloween, it will make a long-time dream official. For years, Kleinman has been catering and hosting pop-ups where, aided by molecular gastronomy and the extreme cold of liquid nitrogen, he wows diners with insanely creamy ice cream, “smoking” key lime truffles and caramel popcorn, and exploding whipped cream. Now, with the Inventing Room taking up residence at 21st and Lawrence streets, Kleinman finally has a laboratory to call his own.

“I created a place where I want to take my kids and where I want to be,” Kleinman says. And here, it’s all about the whimsical intersection of science and dessert. A light-up menu broadcasts the offerings, including Lemon Head space foam; a not-to-be-missed carrot cake ice cream sandwich with cream cheese ice cream and whipped burnt marshmallow; and coconut milk sorbet with pomegranate bubbles and brown sugar–braised pineapple. Kleinman spins cotton candy (right now in grape jelly and rosemary flavors), he turns lemon curd into ice cream, and he makes chocolate Pop Rocks.

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And all the while, he makes the mysteries of science accessible and delicious: Did you know liquid nitrogen and outer space are the same temperature? And that ice crystals that are frozen quickly are teensy tiny? And that’s why the Inventing Room’s ice cream is so smooth and silky? “I turn people on to science,” Kleinman says with a smile, turning to plate up yet another treat.

Drop by the opening tomorrow (noon to 10 p.m.) for free nitrogen kettle corn, and desserts that are, well, out of this world.

2020 Lawrence St., Unit A, 303-885-2802

Follow food editor Amanda M. Faison on Twitter, Instagram, Facebook, and Pinterest.

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