New York City is known for quite a few dishes when it comes to our stereotypical cuisine. The bagel is one of the most popular. The Poles have been making bagels for centuries, and immigrants brought their recipes with them in the mid-to-late nineteenth century.
There are many regional varieties in the New World today; the New York variety’s dough has salt, and malt, and is boiled before baking in an oven. The result is a fluffy interior with a slight crust. There’s a belief that this city’s bagels are the best because of our water’s high quality. As a born-and-raised New Yorker I’m partial to that belief; bagels elsewhere in the country just don’t taste the same to me.
This place has some of the best bagels in the city, and believe me I’ve had quite the number in recent years. They have just the right amount of chewiness to them, and the exterior has a gentle give. My regular order is a bagel with cream cheese and lox, another NYC staple brought over by Jewish immigrants, and a coffee. Here it flows like water, and each cup is brewed to perfection.
The House itself has a very relaxed atmosphere, its staff friendly, and tables abound, with a classy yet hip decor. The hours just tend to slip by whenever I’m there. It’s a favourite spot of mine if I want to relax with a cup of coffee and write something – kind of like right now actually.