RSS FeedOn Rye Shows Signage On Sixth Street (740 6th St NW)
On a recent stroll we saw that right next to the future pidzza will be On Rye (740 6th St NW). Per this WashPo article, On Rye already exists at a stand in Nats Park where they apparently sell babka ice cream sandwiches, which sound unmissable. This Jewish Food Experience article concurs with that notion.
The On Rye website is aggressively minimalist, but their signage promises sandwiches, babka, pastries, egg creams and–wait for it–friends. We don’t know what egg creams are but it all sounds pretty tasty to us. They have a Twitter account too with photos of their menu items posted.
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Egg Creams were one of three fountain drinks that I have seen only in NYC and its suburbs – though perhaps they had them in Connecticut, New Jersey, and further north in NY state. Egg Creams are Black and White Sodas without the vanilla ice cream (that’s the white in the name)
They consist of seltzer, milk, and chocolate syrup (that’s the black in the name). At home I would use Hershey’s or Nestle’s chocolate syrup (that is not the brand typically used in candy stores) and ginger ale instead of seltzer because that’s what was in our fridge; it would not have qualifed as an official fountain Egg Cream.
One ordered them at places like Schrafft’s (a chain of high-volume moderately priced New York restaurants with a counter in lieu of a bar, diners, at candy shops in NYC and its suburbs, and perhaps at some delicatessens but not at the ones I went to as a child.
In addition to a counter where they served sandwiches and you sat on a stool that spun around, candy stores sold candy, gum, magazines, and newspapers. There were at least three of them within a couple of blocks of where I lived in Manhattan, fewer in the suburb my family moved to in the mid-1950s. I haven’t seen them in NYC for decades. The last Egg Cream I ordered in Manhattan was in a diner in Chelsea about ten years ago.
Competing with Egg Creams (the least expensive of three competing milk-based delicious NYC drinks) and Black and White sodas were Frosteds – usually Chocolate Frosteds – or what elsewhere were called milk shakes (except at Friendly’s in Massachusetts where they were called Awful Awfuls). Frosteds seemed like a better name when I was introduced to milk shakes in 1960 because Frosteds always included ice cream, so were quite cold. Rarely did Chocolate Malteds (a chocolate Frosted with malt added) compete with Frosteds, but one could order those and cocoa (elsewhere called hot chocolate),as well as drinks like vanila Cokes and cream soda that were not milk based.
That’s my essay on milk based fountain drinks common to NYC and surrounding suburbs – (and perhaps beyond).
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I grew up drinking egg creams!! It is chocolate milk and carbonated water. Totally a New York thing.