Zucker's Bagels New York
On the UWS
Geoffrey from New York
This business began in the '90s when a Wall Street guy, feeling he needed more, went into the bagel business. His original store is in Tribeca; this location opened in the summer of 2017.
Turns out he makes good, affordable stuff.
First, Zucker’s bagels---and I’m a bagel maven---are among the best; plain, onion, poppy seed, sesame seed, a not-too-heavy whole wheat with all the seeds, bits pieces and leftovers (called an ‘everything’), Zucker's has them all.
Second, they put together a great sandwich: creamy egg salad, succulent, fatty pastrami, corned beef, brisket, pickles, every kind of cream cheese shmear, all the fishes you could want---fast service, the works. They’ve found their groove. They get it.
Third, their pastrami on a whole wheat everything bagel (my favourite) is less than ten bucks; downtown at Katz’s it's twenty!
A real bagel is freshly soft but properly chewy, with a not too thick, sort of shiny crust that yields, yet cracks when you bite into it. It also has to retain those traits when toasted.
I go there often for something or other---usually a couple of whole wheat everythings---for that afternoon’s snack, maybe tomorrow’s breakfast and, when I open the bag at home discover they've put in an extra one, maybe because I'm a regular.
By the way, a proper NYC bagel is hand-rolled, kettle-boiled, and only then, baked.
They also have the expected array of hot and cold drinks. It's very busy at lunch time.
New York Spotter Geoffrey
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