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"Opened in 1996 in Greenwich Village, Murray’s built a reputation for old-school bagels that are hand-rolled, kettle-boiled, and made with barley malt; longtime fans praise its oversize, fresh-out-of-the-oven bagel topped with smoked salmon, scallion cream cheese, red onion, capers, and tomato as a decades-long favorite." - Amelia Schwartz