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99¢ Fresh Pizza Opens Location Near Grand Central
I've gotten slices from this place (the location by GCT) a few time--and yeah, it's no Totonno's but it's pretty decent for what it is. It's good basic "slice joint" pizza at a very reasonable price. If you go during a busy time, it's most definitely fresh and hot because the pies are turning over very fast. For a sub-$3 lunch or snack in a hurry, it's hard to beat.
99 cent pizza
They also have a location near Grand Central. It's on 43rd between Lex and 3rd. It's basic "slice joint" pizza, not bad for what it is. I found it thin and crispy, with a good cheese-sauce ratio. (They have a light hand with the cheese. That might be driven by cost-cutting, but suits me just fine as I don't like an overly cheese-laden pizza).
It's best during busy times, when the pies are fresh and hot and turning over fast. The line can be long but the guys behind the counter are efficient and it moves along quickly.
If you're at Grand Central and want to grab a quick bite at a decent price, it's hard to beat (and much more affordable than the food court downstairs).
Why Are Egg Creams Always So Disappointing?
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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I'm a New Yorker born and raised. I make pizzas at home in a variation of the "grandma" style. After reading about Old Forge-style pizza, I tried mixing in a little sharp cheddar with my mozz. Ya know what? It's really good! It adds a nice "tang."
It pays to be open-minded :)