Ess-A-Bagel founded in 1976 in New York City is one of the most popular in this city, much celebrated including earning an approving nod from Anthony Bourdain.
Ess-A-Bagel's bread is relatively large and doesn't have a hole in the middle (like most bagels).
The Sunday lunch queue was snaking inside the shop more than 20 deep.
There is a separate quick line for take out of bagels only (not sandwiches).
My "everything" bagel with thick spread of plain cream cheese, sliced tomato, onion and lox (cured brined salmon) for slightly over USD12 (after tax).
An "everything" bagel is coated with all the different types of seeds like sesame and poppy.
Ess-A-Bagel's bread are freshly made on premise. The dough is hand rolled, boiled and then baked till the outside is golden brown as good bagels should be.
My bagel had a stiff, crisp, brown crust. Inside, the bread was yeasty, moderately dense and chewy.
My bagel was stuffed with slices of cured salmon (lox), plain cream cheese, slices of tomato and onion.
The lox was smooth, tender and mildly savoury sweet with a slight briny flavour.
I liked this bagel.
Ess-A-Bagel is at the junction of 1st Avenue and 21st Street in the Gramercy district of Manhattan (near Stuyvesant Town – Peter Cooper Village).
Restaurant name: Ess-A-Bagel
Address: 359 1st Ave, NYC, New York
Hours: 6:00 am to 9:00 pm | Sat & Sun closes at 5:00pm
Tel: (212) 260-2252
Date visited: 7 Dec 2014
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