Today is National Bagel Day, a food whose origins are often debated. But there is no question there is no better bagel than one made in New York City. Many reasons are given but it is likely because of our clean unfiltered water piped in from the Catskills. In any case they are delicious. There are many traditional and trendy toppings available.
In celebration today a bagel shop in Tribeca (Zucker’s) will bake a giant bagel and truck it to Brooklyn where Acme Smoked Fish will top it with cream cheese, Nova Scotia salmon, sliced tomatoes, red onions and capers in an attempt to qualify for a Guinness record for the largest ever bagel and lox. If you stop by Acme’s at noon in Greenpoint they will be cutting it up and distributing free samples.
My favorite is a freshly toasted bagel with a generous coating of fresh soft butter. What is your bagel preference?
NEXT WEEK: My play at Players Theatre and more!