Authenticity is a murky conceit; deliciousness, not so much.

To that end, consider the egg cream from Nabeel Silmi of the new Grand 
Coffee http://twitter.com/grandcoffeesf in the Mission, where fine 
espresso from Four Barrel is also offered.

Silmi, a self-described 'Palestinian from San Francisco making a Jewish 
drink from Brooklyn,' tasked himself with the unenviable goal of having his 
egg cream become Grand Coffee's signature cold drink.

His handiwork is so frothy and delicate, that pipe dream might become fact.

Grand Coffee's egg cream--in which, you must remember, there is neither egg 
nor cream--is modeled after the Brooklyn style, said to be born in the 
1920s.

For this particular school of egg cream, Fox's U-bet chocolate syrup
http://www.foxs-syrups.com/egg_cream.html is squirted into the base of a 
pilsner glass. Milk is then poured on top, and a hefty spritz of seltzer 
water finishes the drink.

Silmi depleted multiple bottles of Seltzer Sisters
http://www.seltzersisters.com/ carbonated water building the ideal 
towering froth. The trick: He sprays the seltzer over the back of a metal 
spoon, then stirs the drink slowly so it builds into a striking vertical 
sequence of layers.

This modern-day soda jerk knows his work.

Grand Coffee, 2663 Mission St. (at 23rd St.); 415-206-1238; Mon. through 
Fri., 7 a.m. to 7 p.m.; Sat. and Sun., 9 a.m. to 7 p.m.
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Tues. 13 Jul '10
Drinks | SAN FRANCISCO
 
Slurp He
Grand Coffee's Nabeel Silmi knows his egg cream
 
Grand Coffee
Grand Coffee's Silmi and his egg cream
 
Authenticity is a murky conceit; deliciousness, not so much.

To that end, consider the egg cream from Nabeel Silmi of the new Grand Coffee in the Mission, where fine espresso from Four Barrel is also offered.

Silmi, a self-described "Palestinian from San Francisco making a Jewish drink from Brooklyn," tasked himself with the unenviable goal of having his egg cream become Grand Coffee's signature cold drink.

His handiwork is so frothy and delicate, that pipe dream might become fact.

Grand Coffee's egg cream--in which, you must remember, there is neither egg nor cream--is modeled after the Brooklyn style, said to be born in the 1920s.

For this particular school of egg cream, Fox's U-bet chocolate syrup is squirted into the base of a pilsner glass. Milk is then poured on top, and a hefty spritz of seltzer water finishes the drink.

Silmi depleted multiple bottles of Seltzer Sisters carbonated water building the ideal towering froth. The trick: He sprays the seltzer over the back of a metal spoon, then stirs the drink slowly so it builds into a striking vertical sequence of layers.

This modern-day soda jerk knows his work.

Grand Coffee, 2663 Mission St. (at 23rd St.); 415-206-1238; Mon. through Fri., 7 a.m. to 7 p.m.; Sat. and Sun., 9 a.m. to 7 p.m.
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OPENED Citizen's Band
This new restaurant from chef Chris Beerman, Uva Enoteca's Boris Nemchenok, and Cheryl Burr of Pinkie's Bakery is now open (at 1198 Folsom St. at 8th St.; 415-556-4901) and serving dinner (Tue. through Sat., 5 to 10 p.m.). Expect smart Americana like franks and beans with Fra' Mani sausage, and a wedge salad with Fourme d'Ambert.
 
 
UPDATE Local: Mission Eatery
After a short closure, this mixed-use Mission restaurant and bakery reopens today. New to its list of identities is regular dinner service (Wed. through Sat., 5:30 to 10 p.m.).
 
 
UPDATE Skool
This new Japanese-inflected restaurant in Potrero Hill is now serving dinner (daily, 5 to 10 p.m.), in addition to lunch. Some nighttime dishes include hirame fish-bone soup and uni flan.
 
 
 
 
 
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