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Best of New York Food 2003

Best Ice Cream Sundaes

We asked our house foodies to give us the lowdown on a few of their favorite things.


  • Blue Ribbon

    97 Sullivan St., 10012, between Prince and Spring Streets; 212-274-0404

    I cringe at the “improvements” of crowd-pleasing-for-generations desserts. Bless Blue Ribbon restaurants for respecting the perfection of the banana split.
    —HAL RUBENSTEIN

  • Washington Park

    24 Fifth Avenue, 212-527-4400

    There may be no cherry, and the ice creams tend to change (we like mint chocolate chip), but the sauce is always chocolate, and they always give you a cookie.
    —ADAM PLATT

  • Pearl Oyster Bar

    18 Cornelia Street 212-691-8211

    Mary's Fish Camp

    246 West 4th Street, 646-486-2185

    A tie: equally rich vanilla ice cream; gooey, chewy fudge; and pure whipped cream.
    —ROBIN RAISFELD

    • Brooklyn Ice Cream Factory

      1 Water St., 10004, between Old Fulton and Water Streets, 718-246-3963

      No contest. The ice cream’s made by an obsessive mad ice-cream genius; the hot fudge, with Michel Cluizel chocolate.
      —ROB PATRONITE

From the 2003 Best of New York issue of New York Magazine

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Other Best Of Guides

Our mission this year: to hunt down not just the best but the best values in the eating, shopping, drinking, and general-consuming universe of New York. It’s quite the process, this, requiring eating and shopping and drinking (all in the name of research), followed by heated but civil discussion, and heated but less-civil discussion, until a winner emerges in each category.

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