This prune danish ($2.75) was billed as "Hungarian style," a nod to a cuisine that has all but disappeared from the Yorkville neighborhood of the Upper East Side. The style might have something to do with the shape but almost surely with the filling — not jam but levkar, also known as prune butter.
Previously: I'd never heard "ice cream cone" used as a verb. On a visit to Glaser's several years ago, after long deliberation I settled on a lemon meringue tart (at the time, $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 susceptible to a biting attack from on high. I've done this with dipped cones, too, 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.), Manhattan