Black Seed Bagels

The rating scale of 0 to 100 reflects our editors’ appraisals of all the tangible and intangible factors that make a restaurant or bar great — or terrible — regardless of price.

Read more about the new ratings
80 Good

The original location of the now-growing chain, Black Seed has many things that your neighborhood bagel shop most likely doesn’t.

170 Elizabeth St., New York, NY, 10012


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