Black Seed Bagels
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170 Elizabeth St., New York, NY, 10012
212-730-1950
Known For
The lowdown
Black Seed is the brainchild of Noah Bernamoff and Matt Kliegman, and there are many things that set it apart from your everyday neighborhood bagel shop: The bagels are hand-rolled, poached, and finished in a wood-fired oven. The shop’s house lox is cured with beets until it’s a brilliant rose hue (great for Instagram). And a rotating selection of sandwiches are made by some of the city’s most notable chefs. The bagels themselves are somewhere between Montreal style and New York style, meaning they are a little chewier yet smaller and less dense than the bagels most Manhattanites are used to.
What you need to know
Insider Tips Lines at the tiny shop can get long during prime brunching hours, but weekday lunchtimes are civilized.
Recommended DishesBagel with house beet lox with horseradish cream cheese and radish; bagel with smoked salmon, tobiko cream cheese, and butter lettuce.
DrinksNo Alcohol
Noise LevelHushed