Gothamist: Bagelsmith on Bedford Brings Bite Back to Billyburg

MamaSooz

Thu, 09 Dec 2004 17:16:20 -0500

Two hard core bagel contendahs not to be dismissed: a) Montague Bagel (made fresh and on the premises) Montague Street, Brooklyn Heights and b) Bagel and Schmear, E 28th Street -between Park Ave. S and Lexington Ave - (also made on premises, catch a batch hot outta the oven @ 8:45 am and you don't need it toasted...hmmmmm...who needs dooooo-nuts).

dan selzer

Thu, 09 Dec 2004 16:19:27 -0500

I will say what I always say...good pizza and bagels can only be found in NJ and Conneticut, where all the people who made great NY pizza and bagels moved years ago. I have yet to find a NYC match for Livingston Bagels or Starlite Pizza.

KeithS

Thu, 09 Dec 2004 11:05:46 -0500

Thanks for the tip, Gothamist food, and don't sweat the haters. (Though requiring a real e-mail address might help the noise-to-static ratio in these parts.) I've yet to experience true NYC Bagel nirvana, but keep holding out hope.

youngna

Thu, 09 Dec 2004 11:00:46 -0500

Yes, we do know what egg bagels are and how they are made. It was meant to be a lighthearted comment about the types of bagels available.

XYZ

Thu, 09 Dec 2004 10:52:23 -0500

Egg Bagels are NOT egg-flavored bagels. They are made with eggs in the dough. They have been around for decades. Any chance of getting a food column written by someone who knows something about what they are eating, or at least who has lived in NYC for more than a week? I can't shake the feeling next week we will get a column on the new craze for "Sooshee", a nutty kind of Japanese tapas.