New York’s Best Bagel & Lox

By Adam Kidan

Russ & Daughters• Founded over 100 years ago.!• Hand-rolled bagels come from Park Slope.!• Cream cheese is sourced from farms in upstate

New York.!• Lox comes from a rotating roster of suppliers

hand-picked for quality.

Mile End Deli

• Montreal-style Jewish deli.!

• Their bagel and lox, nicknamed the “Beauty”, lives up to its name.!

• They use salmon cured for a whole week, grassy cream cheese and local tomatoes.!

• They use the bialy instead of the bagel.!

• Also have great sandwiches and poutine.

Barney Greengrass

• Been making the same classic food since 1908.!

• Hailed as the “sturgeon king”, with fish considered some of the very best in New York.!

• Bagels come from Davidovich Bakery in Queens.

• Opened by Thai immigrant and bagel enthusiast Samak Thongkrieng.!

• The bagels, proportionately layered with cream cheese, Acme lox and onion slices, make this place stand out.

• Founded by former financial executive Adam Pomerantz to re-create the old bagel shops he used to visit with his father, Murray.!

• Pomerantz is so proud of his bagels that they have a strict “no toasting” policy.

Zabar’s

• An Upper West Side supermarket that serves exceptional smoked fish.!

• Pick up a bagel from the bakery counter and then bring it over to the fish counter and they’ll slice fish for your bagel and lox.

Shelsky’s Smoked Fish

• Founded by professional restauranteur Peter Shelsky in 2011 as an homage to old school New York.!

• Filled with throwback decor.!• Their bagel & lox, dubbed

“Member of the Tribe”, is the crown jewel.!

• Buttery lox, peppery red onion, red tomato and airy cream cheese on bagels from Mill Basin Bagel Cafe.

• Founded by Adam Pomerantz’s brother Matt.!

• Located in Tribeca and Grand Central.!

• Characterized by its pressed tin ceiling, subway-tiled wall, wire baskets and killer lox.