When I finally settled on a lemon meringue tart ($2) and asked the gal at the counter not to bother wrapping it, she couldn't quickly find me a fork. No worries, I said, raising a toast with my tart, I'll manage. Oh, she exclaimed, you're going to ice-cream-cone it?
More or less. Meringue doesn't yield gracefully to the side-on, tongue-lapping approach; it's more effective to attack from on high, and take a bite. I've done this with ice cream, too, back when, but the expression itself — "ice cream cone," as a verb — makes sense only when applied to something other than ice cream. I spent several minutes wondering why this is, pausing every so often to wipe meringue off my chin.
Glaser's Bake Shop
(pronounced "Glaa-zer's" as in "glad")
1670 First Ave. (87th-88th Sts.)
In 2009, closed for summer vacation beginning July 1, reopening August 18