"The egg cream at Juliana’s has the most exuberant foam of any that I’ve tried. The head comes up almost a full two inches over the rim of the pint glass it’s served in, though it doesn’t last as long as some others. Here, they use heavy cream as the base, resulting in the richest, most milkshake-like beverage of the bunch. It’s a perfect accompaniment to a coal fired margherita pizza. If you close your eyes and ignore the hordes of tourists that come to this spot (Juliana’s is housed in the OG Grimaldi’s location), you’ll get a taste of what it might have been like to eat at a New York pizza shop around the turn of the century." - carina finn koeppicus
@TheInfatuation
