The Very Best Bagels in the US (Yes, Outside New York) | Bon Appétit
"A Forest Avenue spot that blends old-school deli sensibility with contemporary collaborations, shipping lox, sable, and whitefish from New York and offering deli staples—latkes, chopped liver, pastrami, and bialys—alongside weekly sandwich collaborations with local restaurants. The bagel is engineered for sandwiches via a mix of sourdough and yeast and a light lye boil, producing a glossy, yielding crust and plush crumb that stands up to generous fixings." - ByBon Appétit Staff & Contributors
