MAN, that was good stuff. You just can't get that kind of killer bagel anywhere else.
They go a little more than a buck fifty now but are still a lot cheaper than everywhere else and the bagels are half the size everywhere else.
The ingredients in most of the NYC, NJ and Long Island places were usually quite good because the mob made sure that certain ingredients that they sold were used pretty much exclusively (pretty much all the cheeses) and they were selling high quality stuff.
My British wife will order Hawaiian pizza whenever she gets the chance, but I've warned her that if she did that in NYC, she would be taken to New Jersey and left there.
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