Thanks for the get betters yesterday. I think I'm on the up and up. I could actually taste today's food.
You saw Shen's robust bagel yesterday - I've been wanting a bagel recently myself, so that post spoke to me.
I'm not gluten-free but I try to limit my wheat intake. It's been a long time since I've eaten bread so it's funny that I occasionally crave bagels: the equivalent of three slices of bread. Ha! It's gotta be something about the slight crunch of the crust and the doughy inside.
Anyway, since bagels are a typical New York food, I figured now was the best time to indulge, since it fits the MoFo theme. That's the ONLY reason why I got a bagel for lunch today. I do it all for the MoFo.
I went to Ess-A-Bagel (Eat a bagel! in Yiddish) on 21st and 1st ave, where they were out of pumpernickel, my first choice, so I went with whole wheat bagel with plain tofu cream cheese, tomato slices, and onion.
Pretty basic stuff, but I must say, the bagel was really good. We're territorial and picky about our bagels in NY and Ess-A-Bagel is a no-frills, straight-up bagel shop. They do one thing and they do it well. The store has been around since 1976, though it looks like it could have been longer.
My only complaint is (always) that the tomato slices are so skimpy! It's great to have tofu cream cheese available at a shop but that's not ALL I'm there for! For a more easily customizable but still genuine New York bagel experience, Isa has a great recipe (and she would know - she's a Brooklyn girl!) in Vegan Brunch that I've made here. DIY, with just a schmear. You won't even miss the kinda grumpy/rude, kinda trying humor of the employees.
And don't get me started on bialys!