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rachel

Oh yum. My in-laws live on Staten Island so I might just have to go. I love a luncheonette!

Leeanna

Well, I hear he likes his "shaken not stirred".

surly

definitely a hidden gem. well worth a detour if you're on the island.

Greg Strong

Hey listen, are you telling me that this canto of my epic poem, "Travelin' Travis" is mistaken as it describes the steps to making an egg cream?

There was a diner called Key West
where somethin’ strange was cookin’
They treated him great, like a rich potentate
He thought “it’s prob’ly ‘cause I’m so good-lookin”

The soup he ordered to begin
had a big round yellow ball
Matzo, they said, unleavened bread
And he saw the writing on the wall.

He’d grow to love this new cuisine
and maybe all things Jewish.
Oh me, oh my! Corned beef on rye!
Plus pickles, one or two-ish.

And something new he’d never seen
and never heard of either
a chocolate dream called an egg cream
with a spoon used as a beater.

A squirt or two of chocolate syrup
(Fox’s U-Bet, if you have it)
Milk - a dash! Seltzer – a splash!
Then whip that spoon, dagnabbit!

You whip it up real hard, real fast
and it foams over the top.
How odd it seems, no eggs, no creams,
but once you’ve had it, you can’t stop.

Dave Cook

Let's not say mistaken, let's just say overenthusiastic.

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