The New York bagel of yore—crusty and chewy enough to dislocate your jaw,
flavorful enough to eat plain—is largely a thing of brunches past. But the
aggressively old-school Murray's honors tradition, using time-tested methods
to achieve a glossy sheen, a resistant bite, and a flavor so good we're willing
to forgive minor transgressions like sun-dried-tomato bagels and
maple-raisin-walnut cream cheese. — Rob Patronite and Robin Raisfeld
I recently went in with two friends for breakfast. We ordered our food without incident, but when we got up to the counter, the cashier was EXTREMELY RUDE and back-talked to me when I asked her to add a drink to my order. To make matters worse, they messed up my order and gave me the runaround when I asked to speak to the manager. In a time when people are bending over backwards to try and keep their customers, it seems like Murray's is employing people that are ungrateful for their jobs and the people that keep them in business. I eventually spoke to someone who claimed to be the manager and she apologized. Nonetheless, the experience left a really bad taste in my mouth and I will be taking my business elsewhere.