Hydrin,

I believe the name of the company is Gomberg Seltzer Works. Here is their info: http://www.yelp.com/biz/gomberg-seltzer-works-brooklyn

There's an article about it: http://www.nytimes.com/2007/04/15/nyregion/nyregionspecial2/15wecol.html?_r=1

And a movie!
http://www.seltzerworks.com/

I love that--It's really not a Brooklyn thing, it's a New Yawk thing.

I think I definitely have the makings of Egg Cream 2.0 here. The drink I did like at Tom's was the cherry lime rickey. That was like... summer in a cup. So it may be that I'm more of a lime rickey girl than an egg cream but, I'll need more data before I can know for sure.

Hey Sausage,

Approval from a native Brooklynite is the highest praise--thank you. I went back to Tom's for another egg cream. The general manager didn't seem to think temperature mattered much. I would have liked to have tried the ice cold kind of egg cream you are talking about. Looks like a trek to Bay Ridge is in order. I want to see for myself what this generation of Brooklynites are missing out on.

Thanks for the tip.

Thank you!

It's hard to get away from corn these days--it's even in egg creams. I did a quick search for Diamond chocolate syrup and, as you said, it does appear to be extinct. One thing I discovered in my research is that there still are some seltzer men, not many, that deliver seltzer from Gomberg Seltzer Works.

Saraghina is great for brick oven pizza, homemade pasta and overall tasty, homey Italian food. I highly recommend it.

Chavellas is also very good Mexican. It's a good spot for brunch/carb load-up before hitting the CM frenzy. It's cozy spot, although they are expanding in a new location on Franklin, so get there early.

Tom's Restaurant on Washington is a landmark diner spot but, beware the lines. It's longer than the one at the CM on a free Saturday.

None are next door to the Museum but in easy driving distance.

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Chavella's
732 Classon Ave, Brooklyn, NY 11238

Tom's
782 Washington Ave, Brooklyn, NY 11238

Saraghina
435 Halsey St, Brooklyn, NY 11233

I just wrote an article about Brooklyn Egg Cream sodas using some of the information I found in this Chowhound thread. There seem to be a lot of experts here, I definitely welcome your comments:

http://www.wineandfoodtravel.com/feat...