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"On weekends, lines stretch down the block for Courage Bagels’ open-faced creations (fittingly, they’re Maia’s birthday breakfast gift from Charlie). Ari Skye and Chris Moss started serving their smallish, crisp, fermented “Montreal- and California-style” bagels from a bicycle and built a fast following for not only the carbs but market-fresh toppings like heirloom tomatoes, cucumbers, and dill. Special touches like wild salmon roe, sardines, and hand-sliced salmon make even the utilitarian bagel feel luxurious." - Eater Staff
