Bradley C
Google
I have always wanted to try their bagel, but I’ve been lazy to go downtown. Good thing they opened one in UES. It’s a nice location with clean store front. However, for some reason, water was dripping constantly from the ceiling by the kitchen. It’s nice that they have an open kitchen, and was able to see them boiling and baking the bagels. Watching them frying eggs and putting sandwiches together.
First, you will have to wait in line, and someone comes over to take the order and put it down on a piece of paper. Then, you hold on to that paper and wait some more to pay. Lastly, wait some more for them to call your name to pick up your order. The whole process seems redundant and ridiculous, but I did manage to get my bagel in 10 minutes or so. I guess they know what they are doing. Side note, the person taking orders was rude.
I got a poppyseed bagel, toasted, with lox, plain cream cheese and capers. The bagel was great. It had good texture, and covered with poppyseed, as it should be. The lox was okay. Their lox was presliced in the fridge. I do see that they have some interesting flavors of lox, like maple bourbon. Maybe I’ll try that next time. Although the Nova was a bit fishier than usual. The caper gave it a nice salty and tangy flavor. I should have tried other flavors of cream cheese. Horseradish and dill/cucumber sounds like a good pair with lox.
Overall, it was a nice bagel. Not my favorite spot, but it will do.