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Originally Posted by Dovster
(Post 20051569)
Have you tried BB's Bagels, Alpharetta, Ga? It is near you and listed on the USA Today list as the 2nd best bagels outside of New York.
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Bagels, like a lot of foods, just keep improving in USA. We are all so lucky.
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Originally Posted by RatherBeOnATrain
(Post 33483860)
A "Brooklyn Bagel Bakery & Deli" just opened in midtown Atlanta's Ansley Mall-- apparently this is their second location, the first being in Johns Creek, Georgia.
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In the span of a week in October we'll be in Manhattan (staying a few blocks from Essa) and Montreal. Given our recent annual spend on St. Viateur and Lester's shipments, I suspect we'll go to Montreal with an empty suitcase, but I'll try to sneak a few bags of NY bagels into the freezer, too. (My husband cut me off from our Montreal bagels supply after I told my family, who was visiting Chicago from St. Louis, that I'd be thrilled to have them bring me some Bagel Factory bagels. My brother used to live a block away in Creve Coeur, and I swear they are some of the best bagels in the Midwest.)
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I tried Bronx Bagels some time ago north of Atlanta. The bagels are above average; but they were cold — and their bialys are not bialys.
Originally Posted by RatherBeOnATrain
(Post 33483860)
A "Brooklyn Bagel Bakery & Deli" just opened in midtown Atlanta's Ansley Mall-- apparently this is their second location, the first being in Johns Creek, Georgia.
Originally Posted by TWA884
(Post 33483974)
How do their bagels compare to Emerald City Bagels'? We had those when we helped our daughter move to Atlanta in early June. They were clearly above average, but I've had better bagels in both in New York and Los Angeles.
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Originally Posted by Canarsie
(Post 33485499)
I think a short road trip for me is in order to what I highlighted in red.
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Originally Posted by TWA884
(Post 33485536)
Just a heads up that the only way to buy bagels at Emerald City Bagels is to order them online before heading over to pick them up. They do not take orders in person. We found out when we got there and then had to use a phone to place the order and wait half an hour for it to be ready for pick up.
“We are accepting in person orders again! Online ordering will occasionally turned off as we get busy on the weekends. Please feel free to come place your order at the shop! Thank you!” |
Originally Posted by chgoeditor
(Post 33484015)
In the span of a week in October we'll be in Manhattan (staying a few blocks from Essa) and Montreal. Given our recent annual spend on St. Viateur and Lester's shipments, I suspect we'll go to Montreal with an empty suitcase, but I'll try to sneak a few bags of NY bagels into the freezer, too. (My husband cut me off from our Montreal bagels supply after I told my family, who was visiting Chicago from St. Louis, that I'd be thrilled to have them bring me some Bagel Factory bagels. My brother used to live a block away in Creve Coeur, and I swear they are some of the best bagels in the Midwest.)
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Originally Posted by gaobest
(Post 33485794)
I would use goldbelly for essa and bring home stuff that’s not as easy to buy online :-)
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Originally Posted by chgoeditor
(Post 33485927)
My husband uses Goldbelly for Montreal bagels -- I think it's a complete waste of money to buy any bagels via Goldbelly because I refuse to eat bagels that are more than a couple hours old. Nothing in NYC that I crave enough to bring back or order via Goldbelly. (Except possibly Thomas's Corn Cakes -- no idea why they aren't sold in Chicago.)
Originally Posted by chgoeditor
(Post 33484015)
In the span of a week in October we'll be in Manhattan (staying a few blocks from Essa) and Montreal. Given our recent annual spend on St. Viateur and Lester's shipments, I suspect we'll go to Montreal with an empty suitcase, but I'll try to sneak a few bags of NY bagels into the freezer, too…
you mentioned sneaking some NY bagels into the freezer. Which NY bagels? |
I like bagels, but I never understood people's specific passion for them.
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Originally Posted by yyznomad
(Post 33488873)
I like bagels, but I never understood people's specific passion for them.
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Originally Posted by gaobest
(Post 33489213)
because they’re delicious!!!!!
Here ‘ s my lunch from Two Men Bagel House - “ Lamb Mafia “ : Lamb meatballs , pickled tomatoes , kale , burrata , and spicy romesco https://cimg8.ibsrv.net/gimg/www.fly...8a2163966.jpeg With huge meatballs - lamb |
Originally Posted by chgoeditor
(Post 33485927)
My husband uses Goldbelly for Montreal bagels -- I think it's a complete waste of money to buy any bagels via Goldbelly because I refuse to eat bagels that are more than a couple hours old. Nothing in NYC that I crave enough to bring back or order via Goldbelly. (Except possibly Thomas's Corn Cakes -- no idea why they aren't sold in Chicago.)
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Originally Posted by JBord
(Post 33506315)
I guess I'm no bagel aficionado. I love Montreal bagels and NYC bagels are good too. But the best ones we have here in Chicago are comparable enough for me. We prefer the Once Upon bagels, which I believe are now also available at Kitsch'n on Roscoe, if that's closer to you. Although they're probably more than a few hours old there.
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Originally Posted by JBord
(Post 33506315)
I guess I'm no bagel aficionado. I love Montreal bagels and NYC bagels are good too. But the best ones we have here in Chicago are comparable enough for me. We prefer the Once Upon bagels, which I believe are now also available at Kitsch'n on Roscoe, if that's closer to you. Although they're probably more than a few hours old there.
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Jacobs Brothers. Those were the days.
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Chef, cookbook author and KCRW Good Food host Evan Kleinman:
Bagels of Today To me, a bagel is a smallish, round (saying this because someone might make a square one in some kind of weird mold), savory bread with a chewy, somewhat dense, and resistant texture. It’s the reason I try to avoid a bagel with no discernible hole in the middle. The hole allows the crumb of the bagel to cook more evenly to the proper texture. I remember the first time I had a soft-ish bagel. I spit it out, thinking something was wrong. I walked back into the bagel shop and asked what had changed. Turns out they had stopped boiling their bagels before baking them. I said, “You should call them rolls,” and walked out. In her recent article for The New York Times,“Big Money is Coming for Bagels,” Julia Moskin says, “Not all the offerings are strictly traditional, but the tangy interiors, chewy-crisp crusts and plentiful toppings are a major improvement on the puffy, pale bagels that have long ruled American strip malls.” Yeah, those pale, too soft bagel simulacrums have had their day. |
We were just talking about planning a trip to Montreal to meet some friends from London (who refuse to come to the U.S. until after the problem is eliminated) this fall. And, I immediately thought of bagels. I log on and lo and behold, this thread has been bumped!
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Smiled when I saw this thread. Recommending a couple LA spots:
Maury's Courage Bagels |
Originally Posted by ILuvParis
(Post 37732284)
We were just talking about planning a trip to Montreal to meet some friends from London (who refuse to come to the U.S. until after the problem is eliminated) this fall. And, I immediately thought of bagels. I log on and lo and behold, this thread has been bumped!
Meanwhile I had a delicious Hella Bagel for lunch. Better than the NYT loving Boichick. But grateful to have both nearby https://sf.eater.com/dining-report/2...-bagels-review |
I still love bagels. Wise sons / beauty, boichik, yum. But those aren’t cheap - boichik is $3.25 each for just a single bagel.
once upon a bagel in highland park might now be $1.50 each in comparison. |
Originally Posted by FlyingChuck
(Post 37734910)
Smiled when I saw this thread. Recommending a couple LA spots:
Maury's Courage Bagels Meanwhile, here are KCRW Good Food recommendations: 9 of LA's Best New Bagel Shops CLASSIC Pops ... the bagels at Pop’s hit the Venn diagram of texture — they’re both chewy and soft. H&H The bagels are solid: not too thick, not too thin, with a nice amount of chew. They make for excellent breakfast sandwiches. Boichik ... is perfect for those who don’t love a fluffy bagel. Their bagels are a bit sturdier and more dense. RIP-AND-DIP PopUp Bagels They’re known for smaller and puffier bagels... The shape and size is well-suited to the way the founders insist the bagels be eaten: ripped and dipped. Calic Bagel All of their bagels are made using tangzhong, a Japanese bread-making method that results in soft, fluffy, chewy bagels. SOURDOUGH Courage Bagels ... made from dough that has been fermented for 72 hours. This is how the bagels are able to remain so crisp on the outside with a thin, glassine crust while maintaining a soft, chewy interior. Mustard’s Bagels ... also uses a 72-hour fermented sourdough to make their bagels. Like Courage, there is often a line out the door... Layla Bagels Like Courage and Mustard’s, their bagel has a nice chew with a crisp crust. A STYLE COMPLETELY ITS OWN Miopane These bagels are unlike any others in Los Angeles. You can watch bakers pipe thick lines of cream cheese onto different flavors of bagel dough before they roll them up, shape them into rings, and bake them. The result is a fluffy bagel that arrives filled with cream cheese. |
Bagels seem to be a thing in Japan. The last time I tried them there was 2002; no good memories remain.
In addition to random pop-ups and vendors throughout the big cities, I walked by "NEW YORK CLUB THE BAGEL CAFE and BEER STAND" in Tokyo's Akasaka neighborhood. (why beer?) However, given that local bakeries and patisseries do so many other carbs well, I didn't bother giving them a whirl. Their take-out menu also screams SPERAD instead of SPREAD (as in, jams/marmalades), but that's a horse of a different color. https://cimg8.ibsrv.net/gimg/www.fly...612faf6eb3.jpg |
Originally Posted by NoWorkAllTravel
(Post 37738796)
Bagels seem to be a thing in Japan. The last time I tried them there was 2002; no good memories remain.
============ Found it (paywalled): https://www.bloomberg.com/news/artic...anese-fillings |
Wise Sons had or has a Japan shop for their deli and bagels joy.
I got boichik bagels for Mother’s Day - it was easier to use DoorDash as I had already bought the lox, onion, and tomato at Trader Joe’s on Saturday. Then my family started their bagel joy while I was trying to print documents for my son’s school activity and by the time I came downstairs, they had finished their bagels and lamented that they finished up the single 4-oz package of lox. Oh if only they had looked underneath the lox package and then they’d have seen a bag with two more 4-oz lox packages. As if I’d only have 4 ounces of lox … |
Been enjoying bagels for years - like 5 decades , around the world
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Originally Posted by gaobest
(Post 37747380)
Wise Sons had or has a Japan shop for their deli and bagels joy.
I got boichik bagels for Mother’s Day - it was easier to use DoorDash as I had already bought the lox, onion, and tomato at Trader Joe’s on Saturday. Then my family started their bagel joy while I was trying to print documents for my son’s school activity and by the time I came downstairs, they had finished their bagels and lamented that they finished up the single 4-oz package of lox. Oh if only they had looked underneath the lox package and then they’d have seen a bag with two more 4-oz lox packages. As if I’d only have 4 ounces of lox … |
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