VerdictĪbout the water: I came up with an idea while typing this review that in the near future I’m going to ask for three folks that have Brooklyn water running through their veins to do a blind taste test: I’m going to see if they can pick the Brooklyn-ized water from here or water from Publix or Zephyrhills. What I do know is this: they make an outstanding bagel. Both of these joints make outstanding bagels.ĭid the water have anything to do with making The Original Brooklyn Water Bagel Co. Since I’ve never been to New York, I would say they tasted like the ones at Bagels & A Whole Lot More and Rob’s Bageland. They both were very tasty with a crunchy exterior with a soft chewy interior. I had a garlic bagel and part of an asiago and sun-dried tomato bagel, both with scallion cream cheese. My daughter just loved the muffin and said it was one of the best she has ever had. She then asked if we wanted freezer bags for the bagels. Not even five minutes went by and one of the workers brought out our food. I did a mixture of the hazelnut tap and banana blend tap. They were set up like beer taps which was pretty cool. There was iced coffee to the right, and hot coffee to the left. The employee gave me a cup for my coffee, our order number, and then I walked over to the coffee bar. We ordered a dozen bagels sliced (they give you 13), a chocolate chip muffin, a plain bagel with egg, cheese and bacon, two bottles of magic water, two containers of cream cheese (scallion and sun dried tomatoes), and a large cup of coffee. Madi looked at me and said, “This place is the Dunkin’ Donuts of Bagels.” I had to agree. Behind the counter you see all the different types of bagels. As you inch forward to the cash registers you come up to a open cooler where you can buy different cream cheeses, juices, and that magical water.įinally we near the cash registers. As you wait in line there is a big window to the right that displays all the machinery where the magic happens. I could see that being an issue because the line was long when we were there. The queue is contained by a wall that separates the dining room from the line so no way to skip the line, thank goodness. Don’t even think about cutting the line because you can’t. The restaurant only has one queue which stretches from the back of the store to the front. I love bagels and scallion cream cheese, Nova and capers, and all the other good stuff you place on a nice, well-prepared bagel. I heard this company made some outstanding bagels and I wanted to taste them for myself. So what brought me to the Original Brooklyn Water Bagel Co. A diehard New Yorker would have to tell me what they think. I really don’t know how to explain it beyond that. I bought a bottle for my daughter Madi who took a big swig and the truth is their water tastes like – water. No recording, no magic genie, no special vapor, nothing. It’s in a cool blue looking plastic bottle which says, “Hydration with attitude.” For a second I was afraid to open it fearing a recording of a person with a New York City accent was going to yell, “Miami Dolphins suck!” So I tried a bottle of this special water. If you follow me on Yelp or in my past reviews, I’m not a big fan of cranky New Yorkers and NY Jets fans who think everything is better in their ex-hometown. Health experts consider dining out to be a high-risk activity for the unvaccinated it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.If I had a dime for every time an ex-New Yorker, who now lives now in South Florida, who has told me how great their water is, I would be semi-rich. Here are some favorites, including a Mediterranean precursor to the bagel and some stunt bagels, all good enough to be wolfed down whole without any topping at all. (Turn one over: If it has a grid pattern on the bottom, it was first steamed, and is not a true bagel.) Chewy, glutinous, and highly caloric, one’s a meal and a very satisfying one, especially when schmeared with cream cheese and layered with lox or another form of cured fish.Įven today the bagel continues to evolve, as several points on this map will demonstrate. True bagels are boiled briefly before being baked. Revered by people all over the country, it’s rare to find a faithful duplication elsewhere. The bagel may or may not have been invented by Germans living in Poland in the 14th century, but here, it’s associated with Jewish American cuisine, as well as being one of the city’s most iconic foods.
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