Davidovich Bagels – Restaurant

Bagels hand-rolled, kettle-boiled in malt-sweetened water and baked on cedar planks, a method this bakery has kept since 1998. Two Manhattan counters serve them daily from seven in the morning: plain, sesame, poppy, everything, salt, onion, garlic, pumpernickel, marble and raisin, in mini, regular or challah-style. Spreads run plain, scallion, vegetable, lox and walnut-raisin, alongside nova, gravlax, sable and whitefish salad, with egg and tuna salad mixed each morning. Single-origin espresso, drip and cold brew back it up, plus croissants, rugelach, babka and morning buns. Sandwiches are built to order, and catering platters go out citywide on a day's notice.

Cuisine: Restaurant