This is a bagel place, and is one that is known around New York. I appreciate how they do things. I like the no frills attitude that exudes from the plain interior of the shop. You can see the bagels being made in a giant oven behind the counter, and there is nothing but fresh bagels back there. There is a cooler with cream cheeses and refreshments to the left, and other than that, there is just room in the store for the line to build, not that it’s been too long when I’ve gone. The bagels I’ve had were excellent. In order to appreciate the bagels, I think you must, first of all, enjoy bagels.
Second, I think you have to have had sub-par bagels like many of the ones I purchase at home in Vermont. Most Vermont bagels I have had, fresh out of the oven or not, require being toasted and something smeared on top of them. H&H bagels I eat plain and untoasted, most of the time with sesame seeds on top. The slightly crispy outisde of the bagels is a joy to bite through, and the soft, chewy interior almost melts in your mouth. Obviously I like bagels a lot, and this may be the best that I have had.
07/15/2009
Posted by guiltygourmet 
