Chances are that you’ll be in Murray’s neighborhood at some point. Murray’s makes classic New York bagels and sells them to New Yorkers at a convenient location. This salt bagel filled with lox spread promptly turned Daryl’s frown upside down. Pomerantz’s bagel shop, which he named after his father Murray, has since become legend, with crowds of fans lining up for bagels all day, every day. It’s a bagel that you could certainly enjoy eating ‘open faced’ or one half at a time which is what many bagel lovers do here.Īdam Pomerantz, who previously worked in finance, opened Murray’s Bagels in 1996 to fill a need for great bagels on lower 6th Avenue between Chelsea and the West Village. When you bite into an everything bagel at Murray’s, the concentration of seeds, dried alliums and salt is substantial. The shop’s everything bagels are unique since the topping is applied to both sides of the bagel. These bagels have substantial size and heft. What hasn’t been said about Murray’s bagels? We even compromised and ordered our first ever ‘rainbow bagel’ which, if you haven’t seen one yet, is a highly instagrammable bagel made with multiple strips of colored bagel dough (The rainbow bagel tasted like… a bagel!) However, we passed on ordering a pina colada bagel since that’s a flavor we’d rather drink than eat. Mindi went old school by ordering a sesame bagel sandwich topped with whitefish salad that tasted superior to supermarket blends served at many bagel joints. Daryl’s plain bagel had a substantial chew and dense crumb that complimented slices of smoked salmon and a generous schmear of cream cheese. We ordered two bagel sandwiches during our visit. Daryl’s nova sandwich (on a plain bagel) is on the bottom and Mindi’s whitefish sandwich (on a sesame bagel) is on top. We both enjoyed our bagel sandwiches at Utopia Bagels. Once we made our way to the front of he queue, we placed our bagel order with Utopia’s friendly counter staff.Īnd the bagels? They were excellent with a heft just big enough for a hearty one-person breakfast, brunch or lunch without being a total belly buster. We also had time to check out the shop’s babka, cookies and drinks. Doing so channels the shop’s shared Thai and NYC roots. Pairing a bagel with Thai iced tea is the way to go at Absolute Bagels. We’re not so sure how he’d feel about the crowds of people who typically queue for Absolute’s bagels though. We’re fairly sure that Buddha would include Thongkrieng’s bagels as one of his favorite foods – with tofu cream cheese, of course – if he lived in NYC today. (Many of NYC’s best bagel rollers are Thai.) He also serves a great Thai iced tea. His bagels are outstanding despite his Southeast Asian heritage or maybe because of it. Thongkrieng learned the bagel ropes at Ess-A-Bagels (see above) and other bagel shops before he opened his Upper West Side bagel shop in 1990. After all, Absolute’s owner, Sam Thongkrieng, is from Bangkok. The shrine would be odd at most classic New York bagel shops but not here. We couldn’t help but notice a buddha shrine to left of the entrance when we walked into Absolute Bagels the first time. Hordes of people patiently queue at this UWS bagel shop’s bagels every day. Absolute Bagels Absolute Bagels isn’t fancy but it doesn’t matter. We’ve eaten bagels at several and our favorite is located at 324 1st Avenue, New York, NY 10009, United States. These bagels are worth it.Įss-A-Bagel has multiple NYC locations. And for that, we are much appreciative.ĭon’t be deterred by Ess-A-Bagel’s inevitable wait. That’s when doughnut shop owners Florence and Gene Wilpon and Florence’s brother Aaron Wenzelberg used their doughnut baking know-how to rethink bagel excellence. In other words, they’re legendary.Ĭonsidering New York’s century long bagel history, Ess-a-Bagel’s roots are relatively recent, only dating back to 1976. Tompkins Square Bagels most probably owns that title now. Ess-A Bagel no longer bakes the largest bagels in NYC. We ate this bagel + lox at the Ess-A-Bagel shop near Manhattan’s Koreatown. After having one monstrous bagel, it became almost inconceivable to him that there could or even would be anything bigger or better than than the fresh bagels at Ess-A-Bagel. (They’ve since moved across the street.) The long lines used to snake out of the simple shop on most Sunday mornings. There’s something about the yeasty flavor, the density and way the bagel supports various toppings that makes it great.ĭaryl can still recall walking just a few blocks from his brother’s apartment to the original location on 19th Street and 1st Avenue. Some believe that a perfect bagel shouldn’t be too big, thinking that one person should be able to eat one bagel comfortably without feeling overly full. They’re Daryl’s first bagel love and one of the best bagels in New York City and therefore the world.Īre these bagels perfect? No. Ess-a-Bagel is one of the great pioneers of bagel making.
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