It's Bagels Soho - Review - Soho - London - The Infatuation
"If you find yourself drawn to New York flight deals like a carb-loving moth to the bagel hype flame, then It’s Bagels is a great London alternative. We’re big fans of their simple, deli-style spot in Primrose Hill, and its day-time Soho location also rises to supreme schmear lore levels. The bagels are expertly chewy with a nice crisp crust you can really sink your teeth into, the inevitable lunchtime queue of Soho office workers moves quickly, and the chequerboard floor diner aesthetic will please anyone wanting to live out a Nora Ephron-sponsored meet cute. There’s an impressive build-your-own range of options, but we’ll save you the trouble—order the sausage, egg, and cheese on the sweet and salty ‘everything’ bagel. It’s indulgent and despite having egg embedded in our phone charging port, we’re still willing to declare this oozing, meaty bagel one of the best—albeit messiest—breakfast options in London. There are several counter seats along the window with big people-watching potential, so sit down, prepare to get american cheese in places it probably shouldn’t be, and show this feat of bagel engineering the respect it deserves. video credit: Heidi Lauth Beasley photo credit: Heidi Lauth Beasley photo credit: It's Bagels photo credit: It's Bagels Food Rundown photo credit: Heidi Lauth Beasley Bagel With Sausage Egg And Cheese We have zero complaints about this tender, melting sausage patty and when combined with rich, yolk-singing egg and that lovely tacky american cheese, it provokes elite McMuffin levels of satisfaction. Seeing as you’re already committing to having to lick egg off your fingers, go all in with the hench everything bagel. It has a salty flavour that will cut through all that richness. Bagel With A Schmear And Lox We wouldn’t mind a little more schmear bang for our buck, but it’s still a classic done right. There are several schmears to choose from and we’re very into the slight citrussy flavour of the dill option as the ideal match for the saltiness of the lox." - Heidi Lauth Beasley
