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I agree with you, Jack. Cibao's Cuban is solid. I can't believe Cibao hasn't been forced out by the landlord.

Gem Spa's egg creams were still good as of a year ago, although I agree that drinking it from a take-away cup somehow detracts from the experience. Although they're not the very best I've ever had, they're good enough that I'm always sure to stop for one if I happen to be in the neighborhood.

I got an egg cream at Eisenberg's once and didn't like it--but I love that place otherwise and I'm willing to give 'em the benefit of the doubt and try again next time I'm there. I'll have to try one at Sarge's sometime, too.

I've been making egg creams at home for some time now and I actually prefer mine to any I've been able to buy in recent years. A soda siphon is essential, you can't get it frothy enough using store-bought seltzer. In a 16-oz. glass, I use about 4 oz. of milk and roughly 3 TBL of Kosher-for-Passover U-Bet. (Vary amounts depending on your taste). I add the milk, then the spoon, spritz in the seltzer forcefully till the foam almost reaches the top of the glass, add syrup, follow with one more quick spritz of seltzer, then stir with an up-down paddling motion (keeping the spoon at the bottom of the glass).

Honestly, I think part of the reason most egg creams seem like a letdown (to a greater or lesser extent) is because it's more than just a soft drink, it's a totem of a New York that doesn't really exist anymore. Maybe the disappointment we feel is something more than what seltzer, syrup and milk can fix.

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It was excellent!
THANKS!
And I saw others eating their Summer Peach custards with a dreamy far-away look in their eyes...
Oh the line was not bad at all

After work today, while waiting for some Korean fried chicken at Bonbon, I stopped by Soda Shop for an egg cream. The soda girl grabbed a cup and disappeared off into the back and returned, having filled it half-way with milk. Three pumps of vanilla syrup later, I thought we were off to a pretty good start. Then she hit the seltzer tap- which dripped out a pathetic stream of barely fizzy soda water. I didn't say anything. There was a bit of froth at the top, and she seemed to be satisfied with her creation, so I figured this must be how they make them here. I took a sip and my tongue confirmed what was visually obvious, the egg cream just wasn't fizzy enough. The flavor was good- not too sweet, and full of vanilla goodness. I missed the beautiful head of cream that can be found in the little plastic cup egg creams served at that newspaper stand on Avenue A, reported in Ed's orginal book, New York Eats. Very disappointing. By the way, the fried chicken at Bonbon is NOTHING to go out of your way for. The "spicy" sauce chicken strips tasted more like Frank's Red Hot sauce than anything remotely Asian. The batter was light and crispy, but I was hoping for a more interesting flavor- very boring indeed.

Sammy's Roumanian makes the best I've had in New York. Seltzer from a gas bottle, icy cold milk (important!) and U-bet from a glass jar -a rarity these days. They are also excellent at mixing, creating a huge head.

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I had a decent egg cream in Fredericksburg VA a while back, but I'll be honest I didn't have much to base it on except from what my step-father made me.

Although he did tell me some funny stories about asking for an egg cream in the South. Since I am from the South myself, I too was a bit skeptical when I first heard the name.

I have yet to find the perfect cupcake. The pistachio cupcake at Sugar Sweet Sunhine, on the LES in NYC, is good enough for me have gotten it a number of times. But in the end, I make my own. I use a yellow cake recipe from my Masters of Baking course at the New School. I also make Ina Gartens' Coconut cupcakes, which are heavier than the normal cake consistency, but delicious none the less.

Up by the Columbia University Medical Center in Washington Heights there is a deli that makes the best Cuban sandwich I've had by far, although I have not yet made it to the Spotted Pig. They assemble it to order and it is consistently good. I can usually only eat half, and then I have to take a nap. The sandwich is called Tony's Cuba East and can be had at the Tasty Deli.

Tasty Deli
4020 Broadway (between 169th St & 170th St)
New York, NY 10032
(212) 568-3838

Dear Friends,
Thanks so much for your concern, care, love and support for our affair and attention to our current situation.
This is indeed a very difficult time for us. As we are about to wage an uphill battle with the system, all your comments and response to this situation makes us feel we are not alone- and also loved.
This show off affection will give us strenght to continue advocating for the rightful preservation of this unique & traditional affair.
Your letters and emails to Parks and city official will certainly go a long way in making a strong case for our appeal -which was officialy sent to Parks Commissioner Benepe yesterday.
Thanks again for your appreciation of our humble affair, which is now, more than ever, dedicated to all of you.

Best,

Cesar Fuentes
Executive Director
Food Vendors Committe of Red Hook Park Inc.

The most thoughtful comments were from Alice Waters who praised Apple for making the subject of food and dining -- not just recipes and restaurant reviews -- part of our national dialog. I hope someone posts her comments in full. By the way, you're right on Bush 43's comments. At an event marked by words from the heart, you would have derelict in not mentioning the shallowness of W's offering.

Thank you, Eaterreader, I was just about to say something about that issue myself. Couldn't have said it better.

WHAHAPPENED---SERIOUS EATS IS BLANK?