The bigger, new-fangled bagels: "an oversized mass of sweetened dough, with a pale exterior soft as a feather pillow."Some NYC customers expect huge bagels, even though they really weren't meant to be that way. Apparently bagels got bigger to feed "whitebread" tastes, and some bagel makers use a scary sounding "dough conditioner" that gives bagels their "product softness ('Reddi-Sponge' some old-timers call it) and extend shelf life." Good God! Gothamist always assumed big bagels represented the bounty of the city, and during our carb-conscious consciousness, we've opted for bialys - or scooped out the white flesh from the big bagels. But now we know! more ›

Good God, The Old Homestead is going to offer a $19 Kobe Beef Hot Dog at their Atlantic City restaurant, scheduled to open in July at the Borgata Hotel Casino & Spa. more ›