Did you know that Al Jolson worked as a singing waiter — or how many pushcart vendors were in New York in 1930? We help test your Jewish Big Apple knowledge.
There’s something about an egg cream that can bring out the debate in some people.
The fizzy throwback is back on the menu at retro soda fountains and fancy restaurants. One sip of this alluring elixir, and you’ll wish it had never gone away.
The humble egg cream is making an appearance after dinner and before dessert at Eleven Madison Park in New York City, says T Magazine. The fancy restaurant finishes their rendition of the classic with ” a splash of olive oil…[from] a silver oil can from Tiffany.”
David Fox has a problem with his rabbi. I sit across from David, at his office desk, in the family factory H. Fox and Company, deep in Brooklyn. David’s family founded the company and for the past century it has manufacturing a wide variety of flavored syrups. Today, however, I am only interested in one, Fox’s U-Bet chocolate syrup, which is widely regarded as the essential ingredient for the classic egg cream, once described by Mel Brooks as “the opposite of circumcision” as it “pleasurably reaffirms your Jewishness.”