July 7, 2011
Franklin Fountain Gets The Front Page Treatment From The New York Times Dining Section
Franklin Fountain is a pioneer in the national revival of traditional soda fountains, purveyors of ice cream sodas, sundaes and egg creams. (Photo by B. Krist for GPTMC)
The New York Times Dining Section gave Old City’s quaint ice cream shop Franklin Fountain a front page shout out yesterday.
The piece profiles a so-called “soda jerk revival,” of which Franklin Fountain is crowned a leader.
What with the throwback ice cream parlor decor, of-the-era costumes and authentic sweet concoctions, the Fountain certainly deserves the nod.
The Maple Rag Sundae, specifically, was featured in the article: banana ice cream, maple walnuts, fresh crushed pineapple and whipped cream. The dessert pays homage to Scott Joplin’s 1899 composition.
Insider tip: the shop also sells heart-stoppingly delicious fudge, made on site with fresh local milk and cream, real butter and local dark chocolate using antique copper candy kettles.
Indulge in a little bit of your own old-time house-made ice cream (soda, sundae, egg cream or straight-up scoop) for the perfect summertime treat.
For Soda, the Genie Is Out of the Bottle [New York Times]
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