Like I’ve said before, one of the dishes I find myself missing the most living out in San Francisco is the simple New York staple of a bagel with lox. I haven’t quite found myself a viable replacement yet, so when I find myself back in New York I know 100% of the time I’m going to venture out to get my fix.
In the time since I’ve left the city, there seems to have been a resurgence and revitalization of Jewish comfort food in NYC with placed like Baz Bagels and Black Seed popping up and Russ & Daughters expanding into a full sit-down cafe. After reading much about the now famed Montreal-style bagels being baked at Nolita’s Black Seed Bagels, I knew I had to give them a shot. The write-ups often fall at polarized ends of the spectrum with those in the negative camp often harping on the lines, cost, portion, and quality so I was excited to check them out for myself to make my own judgements. Instead of wandering down to Nolita where Black Seed’s main shop lives, I decided to head to Chef Noah Bernamoff’s closer-to-home Canadian sister restaurant Mile End in NoHo – where I had heard Black Seed bagels were also being served.