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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

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Best of New York Awards

• Classic Restaurants (2005)