"Originally a Woodstock bagelry, this operation runs NYC pop-ups and has established a downtown location, representing the out-of-town, artisanal strand of bagel shops making inroads in the city." - Nadia Chaudhury
"The Mud Club is the perfect morning stop for coffee and some bagels. The space is basically a gorgeous Hudson Valley backyard to lounge and play in, with a bunch of benches and giant rocks where you can spend a couple of hours planning an afternoon hike or your inevitable move Upstate. The wood-fired bagels are impressive on their own, but we always find ourselves ordering the Tinker Tuesday BEC that comes with house tomato jam and horseradish aioli." - anne cruz
"The Mud Club is the perfect morning stop for coffee and some bagels. The space is basically a gorgeous Hudson Valley backyard to lounge and play in, with a bunch of benches and giant rocks where you can spend a couple of hours planning an afternoon hike or your inevitable move Upstate. The wood-fired bagels are impressive on their own, but we always find ourselves ordering the Tinker Tuesday BEC that comes with house tomato jam and horseradish aioli." - Anne Cruz
"The Mud Club is the perfect morning stop for coffee and some bagels. The space is basically a gorgeous Hudson Valley backyard to lounge and play in, with a bunch of benches and giant rocks where you can spend a couple of hours planning an afternoon hike or your inevitable move Upstate. The wood-fired bagels are impressive on their own, but we always find ourselves ordering the Tinker Tuesday BEC that comes with house tomato jam and horseradish aioli. " - anne cruz
"The Mud Club is the perfect morning stop for coffee and some bagels. The space is basically a gorgeous Hudson Valley backyard to lounge and play in, with a bunch of benches and giant rocks where you can spend a couple of hours planning an afternoon hike or your inevitable move Upstate. The wood-fired bagels are impressive on their own, but we always find ourselves ordering the Tinker Tuesday that comes with house tomato jam and horseradish aioli. " - Anne Cruz