"“It would be hand-rolled, it would be boiled, it would be cooked directly on stone,” is how Gab Taube, owner of Pigeon Bagels, envisions the “Pittsburgh bagel.” Since 2019, Taube’s been busy making that vision a reality and drawing long lines every day. In Pittsburgh, Pigeon’s fresh-made menu of bagels is a true rarity. The bagels have a soft crumb that breathes out steam when sliced, and a nice crunch on the crust. The lox and whitefish are rich and smoky; the cream cheese levels are pleasantly modest; and the everything bagel has the same devotion to balance—no hard pops of garlic or intense gusts of onion. I could go on: the buttery-sweet rugelach and challah buns, the creative vegan options (carrot lox!), the fig and honey schmear, and the house-made hummus, all of it 100% kosher." - ByThe Bon Appétit Staff & Contributors