Brooklyn Bagel

[patfla06]

After many months we went back to Brooklyn Bagel today.
We were pleasantly surprised.
They reconfigured the seating and they have a very nice staff.
What was the most noticeable was how CLEAN the store was.

If you haven’t been in a while you should give them a try.

[Keefelane66]

AGREE Excellent Bagels go early for the best sellection

[Snakster66]

Is there anyone originally from NYC (or thereabouts) who can confirm these are actually good bagels?

[Barbscats]

Yes they are actually good.

[OrangeBlossomBaby]

I'm from Connecticut, home of Lender's Bagels. My grandfather and Harry Lender (the founder) used to play golf together. Lender's is no longer family owned, but I grew up eating the fresh ones still warm from the bakery where we'd pick up half a dozen every week. They aren't the same recipe now, and aren't fresh anymore, and aren't delicious like they were. We also used to go to New York frequently and usually picked up a bagel with belly lox in the lower east side. There was also the kosher market, M&T, in New Haven, which sold fresh-made bagels. I'm not sure if they made them themselves or got them from one of the kosher bakeries in the area. My grandfather's family also owned a kosher bakery and made bagels. That's a brief summary of my "expertise" with bagels.

Brooklyn Bagels are good. They're yeasty, crusty, soft inside, crunchy outside. They toast well, and have enough bubbles inside to catch and hold the cream cheese so it doesn't all melt off the sides right away.

[Shipping up to Boston]

I'm from Connecticut, home of Lender's Bagels. My grandfather and Harry Lender (the founder) used to play golf together. Lender's is no longer family owned, but I grew up eating the fresh ones still warm from the bakery where we'd pick up half a dozen every week. They aren't the same recipe now, and aren't fresh anymore, and aren't delicious like they were. We also used to go to New York frequently and usually picked up a bagel with belly lox in the lower east side. There was also the kosher market, M&T, in New Haven, which sold fresh-made bagels. I'm not sure if they made them themselves or got them from one of the kosher bakeries in the area. My grandfather's family also owned a kosher bakery and made bagels. That's a brief summary of my "expertise" with bagels.

Brooklyn Bagels are good. They're yeasty, crusty, soft inside, crunchy outside. They toast well, and have enough bubbles inside to catch and hold the cream cheese so it doesn't all melt off the sides right away.

Definitely a better comp to NY....than the pizza!

[Stu from NYC]

I'm from Connecticut, home of Lender's Bagels. My grandfather and Harry Lender (the founder) used to play golf together. Lender's is no longer family owned, but I grew up eating the fresh ones still warm from the bakery where we'd pick up half a dozen every week. They aren't the same recipe now, and aren't fresh anymore, and aren't delicious like they were. We also used to go to New York frequently and usually picked up a bagel with belly lox in the lower east side. There was also the kosher market, M&T, in New Haven, which sold fresh-made bagels. I'm not sure if they made them themselves or got them from one of the kosher bakeries in the area. My grandfather's family also owned a kosher bakery and made bagels. That's a brief summary of my "expertise" with bagels.

Brooklyn Bagels are good. They're yeasty, crusty, soft inside, crunchy outside. They toast well, and have enough bubbles inside to catch and hold the cream cheese so it doesn't all melt off the sides right away.

Even in our NY days over 30 years ago, thought Lender bagels were not in the same league as a bagel bakery bagel.

[OrangeBlossomBaby]

Even in our NY days over 30 years ago, thought Lender bagels were not in the same league as a bagel bakery bagel.

Lenders USED to be a bagel bakery bagel. Before they became nationally available and were just a local New Haven bagel bakery. This is going back 50 years, not 30. 30 years ago they had Lenders restaurants and they were okay, but nothing like the Lenders bagels that I grew up with. At that point, you could get a half-dozen frozen Lenders in the supermarket. 50 years ago you couldn't.

[Ecuadog]

Is there anyone originally from NYC (or thereabouts) who can confirm these are actually good bagels?

Yes.

[Snakster66]

I'm from Connecticut, home of Lender's Bagels. My grandfather and Harry Lender (the founder) used to play golf together. Lender's is no longer family owned, but I grew up eating the fresh ones still warm from the bakery where we'd pick up half a dozen every week. They aren't the same recipe now, and aren't fresh anymore, and aren't delicious like they were. We also used to go to New York frequently and usually picked up a bagel with belly lox in the lower east side. There was also the kosher market, M&T, in New Haven, which sold fresh-made bagels. I'm not sure if they made them themselves or got them from one of the kosher bakeries in the area. My grandfather's family also owned a kosher bakery and made bagels. That's a brief summary of my "expertise" with bagels.

Brooklyn Bagels are good. They're yeasty, crusty, soft inside, crunchy outside. They toast well, and have enough bubbles inside to catch and hold the cream cheese so it doesn't all melt off the sides right away.

I accept your bona fides and am now quite eager to try. Thanks!

[Stu from NYC]

Lenders USED to be a bagel bakery bagel. Before they became nationally available and were just a local New Haven bagel bakery. This is going back 50 years, not 30. 30 years ago they had Lenders restaurants and they were okay, but nothing like the Lenders bagels that I grew up with. At that point, you could get a half-dozen frozen Lenders in the supermarket. 50 years ago you couldn't.

35 years ago before we left NY they were available in supermarkets in packs of 6. They were the bagel of last resort,

[Snakster66]

I'm out! They call Taylor Pork Roll, "Taylor Ham".

[New Englander]

35 years ago before we left NY they were available in supermarkets in packs of 6. They were the bagel of last resort,

What do you think of "Just Bagels" from The Bronx? They sell them on QVC.

[Tvflguy]

hmmm haven’t been to BB in years now. Used to go for bloodletting at Quest nearby, but switched to LabCorp in Brownwood.
Thanks to the post, I’ll make a trip up to BB. Loved their coffee too.
Sesame seed bagel… yum.

[Stu from NYC]

What do you think of "Just Bagels" from The Bronx? They sell them on QVC.

Never heard of them.

Will say Whats a Bialy is an excellent bialy. Available at Publix

[kp11364]

After many months we went back to Brooklyn Bagel today.
We were pleasantly surprised.
They reconfigured the seating and they have a very nice staff.
What was the most noticeable was how CLEAN the store was.

If you haven’t been in a while you should give them a try.

Just did a google search and "Brooklyn Water Bagel" came up on 27/441 - is this the one you're talking about? Can't move down yet, but that was one the things I was definitely going to miss coming from NYC.

Thanks!

[JMintzer]

I'm from Connecticut, home of Lender's Bagels

Brooklyn Bagels are good. They're yeasty, crusty, soft inside, crunchy outside. They toast well, and have enough bubbles inside to catch and hold the cream cheese so it doesn't all melt off the sides right away.

All things Lender's Bagels are lacking...

[Stu from NYC]

Just did a google search and "Brooklyn Water Bagel" came up on 27/441 - is this the one you're talking about? Can't move down yet, but that was one the things I was definitely going to miss coming from NYC.

Thanks!

Thats them

[Stu from NYC]

All things Lender's Bagels are lacking...

People who say lenders bagels are good need to try some good water bagels with poppy, sesame or onions baked in

[Cuervo]

Is there anyone originally from NYC (or thereabouts) who can confirm these are actually good bagels?

I'm from New York and when you think of bagels you always relate them to a Jewish Brooklyn neighborhood.
But the best bagel in N.Y. for the longest time was H&H Bagels, which were owned as I understand it by a Puerto Rican family.
So, who knows what an actual bagel is.
I miss Zabar's

[LoisR]

How about a boy from the Bronx?
Great bagels. Enjoy.

[nancyre]

When I went in February they still had some serious training issues for Food handling & hand washing by the front of the house staff. Do not handle $ and then use that dirty hand to open bag and drop in bagel.

[Caymus]

I'm from New York and when you think of bagels you always relate them to a Jewish Brooklyn neighborhood.
But the best bagel in N.Y. for the longest time was H&H Bagels, which were owned as I understand it by a Puerto Rican family.
So, who knows what an actual bagel is.
I miss Zabar's

H&H? Is that where Kramer worked?smiley:

[Bigstu]

After some bad experiences with Brooklyn Water Bagel and not using them for a few years, our club went back under the new ownership and couldn’t have been happier. Nick and his staff took good care and our 200+ members were very happy. We will surely be using them again

[DonnaNi4os]

is there anyone originally from nyc (or thereabouts) who can confirm these are actually good bagels?

yes!!!

[maistocars]

Is there anyone originally from NYC (or thereabouts) who can confirm these are actually good bagels?
they are probably the best around, but not much competition. That said, they are not close to NY bagels - it's the water......

[Stu from NYC]

H&H? Is that where Kramer worked?smiley:

Not for long

[JMintzer]

I'm from New York and when you think of bagels you always relate them to a Jewish Brooklyn neighborhood.
But the best bagel in N.Y. for the longest time was H&H Bagels, which were owned as I understand it by a Puerto Rican family.
So, who knows what an actual bagel is.
I miss Zabar's

Was it owned by a Puerto Rican from the get go, of did they buy an established business. Significant difference...

[OrangeBlossomBaby]

hmmm haven’t been to BB in years now. Used to go for bloodletting at Quest nearby, but switched to LabCorp in Brownwood.
Thanks to the post, I’ll make a trip up to BB. Loved their coffee too.
Sesame seed bagel… yum.

If you want a solid "new spin on an old traditional" get the Williamsburg, without the tomato, on a *toasted* garlic bagel.

That's a bagel, lox, cream cheese, raw onion. You can pay a little extra and have them add some capers to make it perfect.

Suggestion though: bring a friend who orders -just- a bagel with nothing on it. Ask for a knife, and buy another bagel on the side. Scrape off half the cream cheese and peel off half the lox, and make a second sandwich. They really do stuff them generously.

[Ecuadog]

... That said, they are not close to NY bagels ...

Bushwa.

[virtualcynthia]

Taste is very personal. I liked Better Bagel in Amityville Long Island. He is Greek, but he bought the business from a nice Jewish boy from Brooklyn who gave him the recipe.������

Brooklyn Bagel is very good. I also like their coffee and egg creams.
They also know what I mean when I say I want it scooped.

[Snakster66]

they are probably the best around, but not much competition. That said, they are not close to NY bagels - it's the water......

Agreed, it's always about the water. That's why you can't get a decent cheesesteak outside of philly vicinity. The rolls just don't do it. It's all about the bread and the bread is all about the water.

But it sounds like they at least make them correctly, so that's something.

[Cuervo]

Was it owned by a Puerto Rican from the get go, of did they buy an established business. Significant difference...

As far as I know the shop was establish by a Puerto Rican family.
This is what I found online:

"H&H. Back in 2011, the 40-year-old legend H&H shuttered its doors, leaving carb fanatics lost and forlorn. H&H Midtown Bagels East isn't officially affiliated with the famous Upper West Side shop, but it was connected in the past: The original owners went their separate ways decades back".

They do still sell online and in N.Y. there are many stores that close their doors to customers and sell directly to restaurants avoiding excessive rents and dealing with the public

[Caymus]

I'm from Connecticut, home of Lender's Bagels. My grandfather and Harry Lender (the founder) used to play golf together. Lender's is no longer family owned, but I grew up eating the fresh ones still warm from the bakery where we'd pick up half a dozen every week. They aren't the same recipe now, and aren't fresh anymore, and aren't delicious like they were. We also used to go to New York frequently and usually picked up a bagel with belly lox in the lower east side. There was also the kosher market, M&T, in New Haven, which sold fresh-made bagels. I'm not sure if they made them themselves or got them from one of the kosher bakeries in the area. My grandfather's family also owned a kosher bakery and made bagels. That's a brief summary of my "expertise" with bagels.

Brooklyn Bagels are good. They're yeasty, crusty, soft inside, crunchy outside. They toast well, and have enough bubbles inside to catch and hold the cream cheese so it doesn't all melt off the sides right away.

I'm only familiar with the small supermarket freezer Lender's. Did they ever make a better version?

[loufromnewjersey]

I'm out! They call Taylor Pork Roll, "Taylor Ham".

BTW the correct name is Taylor’s Ham

[Stu from NYC]

I'm only familiar with the small supermarket freezer Lender's. Did they ever make a better version?

I would hope so, the ones we had years ago were rather pathetic.

[Snakster66]

BTW the correct name is Taylor’s Ham

The package, and cool people, disagree.

[Pinball wizard]

I'm from Connecticut, home of Lender's Bagels. My grandfather and Harry Lender (the founder) used to play golf together. Lender's is no longer family owned, but I grew up eating the fresh ones still warm from the bakery where we'd pick up half a dozen every week. They aren't the same recipe now, and aren't fresh anymore, and aren't delicious like they were. We also used to go to New York frequently and usually picked up a bagel with belly lox in the lower east side. There was also the kosher market, M&T, in New Haven, which sold fresh-made bagels. I'm not sure if they made them themselves or got them from one of the kosher bakeries in the area. My grandfather's family also owned a kosher bakery and made bagels. That's a brief summary of my "expertise" with bagels.

Brooklyn Bagels are good. They're yeasty, crusty, soft inside, crunchy outside. They toast well, and have enough bubbles inside to catch and hold the cream cheese so it doesn't all melt off the sides right away.

I LOVE Belly Lox! The closest place to get freshly sliced belly lox is Jo-Els in St. Pete. I make a trip down there once a quarter to get some. Let me know if you want some too!

[Ecuadog]

I'm surprised that no one mentioned that the place that the OP is referring to is really named The Original Brooklyn Water Bagel Co.

[PugMom]

i love them, it's a solid place to get a REAL NY style bagel. crispy on the outside tasty & soft inside. the crew is pretty friendly too, working hard under pressure.

[PugMom]

Lenders USED to be a bagel bakery bagel. Before they became nationally available and were just a local New Haven bagel bakery. This is going back 50 years, not 30. 30 years ago they had Lenders restaurants and they were okay, but nothing like the Lenders bagels that I grew up with. At that point, you could get a half-dozen frozen Lenders in the supermarket. 50 years ago you couldn't.

it's true, i remember

[JMintzer]

If you want a solid "new spin on an old traditional" get the Williamsburg, without the tomato, on a *toasted* garlic bagel.

That's a bagel, lox, cream cheese, raw onion. You can pay a little extra and have them add some capers to make it perfect.

Suggestion though: bring a friend who orders -just- a bagel with nothing on it. Ask for a knife, and buy another bagel on the side. Scrape off half the cream cheese and peel off half the lox, and make a second sandwich. They really do stuff them generously.

How is that a "new spin"? That has been a common staple for decades... Take it from someone who worked in 2 of the most famous delis in DC, and has been to "Corned Beef Row" in Baltimore countless times...

[JMintzer]

Agreed, it's always about the water. That's why you can't get a decent cheesesteak outside of philly vicinity. The rolls just don't do it. It's all about the bread and the bread is all about the water.

But it sounds like they at least make them correctly, so that's something.

It's not the water... That's a myth. It's that they boil the bagel before baking. It's what gives them that "crust"...

The length of time they are boiled also makes a difference...

"Short boil: 30–60 seconds per side yields a crusty yet chewy bagel
Long boil: Inhibits rising, resulting in a denser interior and thicker crust

NPR
Chew On This: The Science Of Great NYC Bagels (It's Not The Water) : The Salt : NPR
May 21, 2015

citypass.com
New York Style Bagel: What Makes it Unique and Top Dining Spots
Sep 22, 2022 — Traditional New York style bagels are submerged in boiling water for a couple of minutes before they're baked. Sometimes called "water bagels," boiling the dough sets the outside to give them a crispy exterior and chewy texture.

en.wikipedia.org
New York–style bagel - Wikipedia
A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

allrecipes.com
We Finally Figured Out the Secret To New York Pizza and Bagels
Oct 22, 2023 — The Key to a Real New York Bagel New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.

ecoamical.com
The Art of Bagel-Making: Boiled, Baked, and Better for the Planet
Aug 8, 2023 — Boiling bagels give it's distinct chewy and dense texture. It helps it create a thin, slightly crispy texture when you boil it for 30-60 seconds on each side it also contributes to the bagel's shiny appearance. Boiling also prevents over expansion to keep its unique shape."

[Taltarzac725]

After many months we went back to Brooklyn Bagel today.
We were pleasantly surprised.
They reconfigured the seating and they have a very nice staff.
What was the most noticeable was how CLEAN the store was.

If you haven’t been in a while you should give them a try.

Where is the Brooklyn Bagel?

[JMintzer]

As far as I know the shop was establish by a Puerto Rican family.
This is what I found online:

"H&H. Back in 2011, the 40-year-old legend H&H shuttered its doors, leaving carb fanatics lost and forlorn. H&H Midtown Bagels East isn't officially affiliated with the famous Upper West Side shop, but it was connected in the past: The original owners went their separate ways decades back".

They do still sell online and in N.Y. there are many stores that close their doors to customers and sell directly to restaurants avoiding excessive rents and dealing with the public

They opened in 1972...

Hardly and iconic bagel shop with a storied past...

[JMintzer]

I LOVE Belly Lox! The closest place to get freshly sliced belly lox is Jo-Els in St. Pete. I make a trip down there once a quarter to get some. Let me know if you want some too!

Nova (which is cold smoked) is much better... IMHO...

[Ecuadog]

I LOVE Belly Lox! The closest place to get freshly sliced belly lox is Jo-Els in St. Pete. I make a trip down there once a quarter to get some. Let me know if you want some too!
Nova (which is cold smoked) is much better... IMHO...

Belly Lox (salt cured only) is preferred... IMHO...

[Sandancer]

Yes I like nova lox better too.. Brooklyn Water Bagels is the best that we can get here in the Villages area. .I'm from Rockland County,
New York & I can't the name of the shop, but you could watch the bagels coming down the shute! YUMMY! Brooklyn Water Bagels here also has Egg Creams Nice!!

[Stu from NYC]

Yes I like nova lox better too.. Brooklyn Water Bagels is the best that we can get here in the Villages area. .I'm from Rockland County,
New York & I can't the name of the shop, but you could watch the bagels coming down the shute! YUMMY! Brooklyn Water Bagels here also has Egg Creams Nice!!

Sams and BJ has pretty good lox at a very good price. Freeze it and take off chunks as needed

[OrangeBlossomBaby]

I'm surprised that no one mentioned that the place that the OP is referring to is really named The Original Brooklyn Water Bagel Co.

Because everyone who's been to it, already knows that. But we all apparently know to just refer to it as Brooklyn Bagel.

[OrangeBlossomBaby]

How is that a "new spin"? That has been a common staple for decades... Take it from someone who worked in 2 of the most famous delis in DC, and has been to "Corned Beef Row" in Baltimore countless times...

Because it was never "traditional" to get it on a garlic bagel. Most people pick plain or egg bagel for their lox & cream cheese bagels. Garlic as the bagel option is a spin on the traditional. Asiago is a nice twist if garlic isn't available.

[OrangeBlossomBaby]

Where is the Brooklyn Bagel?

It's technically the Original Brooklyn Water Bagel Company (as mentioned a couple of posts up in this thread), but everyone just calls it Brooklyn Bagel.

It's on 441, south of Spanish Springs town square on the right. Go past Rolling Acres and it's in the next plaza, at the end corner just past Best Buy and Honey Baked Ham.


...and in response to others on the sub-topic - I like belly lox better than nova but the smoked they have at Brooklyn has a nice extra salty taste to it. I also like smoked sable and smoked carp but good luck finding that anywhere within 100 miles of here. I can get smoked sable and belly lox at a deli in Boynton Beach. That deli has great bialys too.

[JMintzer]

Belly Lox (salt cured only) is preferred... IMHO...

I'd agree with you, but then we'd both be wrong... ;)

[JMintzer]

Because it was never "traditional" to get it on a garlic bagel. Most people pick plain or egg bagel for their lox & cream cheese bagels. Garlic as the bagel option is a spin on the traditional. Asiago is a nice twist if garlic isn't available.

Garlic (as will as onion, poppy seed, and pumpernickel) bagles have been quote common for decades.

Like I said, I used to work in some of the most famous delis in DC, back in the 70's...

But what do I know? I only sold the damn things...

[Chi-Town]

Coming from the Chicago area which has excellent bagels The Villages had no place for a decent one. Until the Brooklyn Bagel opened. They're as good as it gets. Now if there were only a decent pizza place.

[JMintzer]

Coming from the Chicago area which has excellent bagels The Villages had no place for a decent one. Until the Brooklyn Bagel opened. They're as good as it gets. Now if there were only a decent pizza place.

Chigago Pizza? Don't you mean "casserole"? :1rotfl::boxing2::1rotfl:

[Stu from NYC]

Chigago Pizza? Don't you mean "casserole"? :1rotfl::boxing2::1rotfl:

A good Chicago style pizza is still good eating even if we do prefer what we used to have in NY.

[OrangeBlossomBaby]

A good Chicago style pizza is still good eating even if we do prefer what we used to have in NY.

Totally agree. In addition, we must not forget the Sicilian pizzas, which are not deep dish, but also not Neapolitan. They're their own amazing animal of thick, airy-inside crunchy-bottom dough, with lots of sauce, and slices of mozzarella (rather than shredded mozz), usually baked in a rectangular pan instead of circular.

[Stu from NYC]

Totally agree. In addition, we must not forget the Sicilian pizzas, which are not deep dish, but also not Neapolitan. They're their own amazing animal of thick, airy-inside crunchy-bottom dough, with lots of sauce, and slices of mozzarella (rather than shredded mozz), usually baked in a rectangular pan instead of circular.

Do not think I have seen sicilian style here. Not my first choice but still good

[JMintzer]

A good Chicago style pizza is still good eating even if we do prefer what we used to have in NY.

I never said it wasn't good. I agree, it's quite tasty. It's just not "pizza"...

[JMintzer]

Totally agree. In addition, we must not forget the Sicilian pizzas, which are not deep dish, but also not Neapolitan. They're their own amazing animal of thick, airy-inside crunchy-bottom dough, with lots of sauce, and slices of mozzarella (rather than shredded mozz), usually baked in a rectangular pan instead of circular.

Most of the Sicilian pizza I've had used shredded cheese, not slices...

Margherita pizza is the one that typically uses sliced cheese...

As does Chicago Deep Dish Pizza. These pizzas use sliced Mozzarella as a "moisture barrier", separating the sauce from the crust. The sauce is typically on top of the cheese...

Examples of pizza with sliced cheese:

"Sliced mozzarella is becoming an increasingly popular choice, thanks to its ease of use, full spread, and a rise in demand for pizzas that apply sauce on top of the cheese. Using whole slices also allows for greater consistency and, for some pizza eaters, a more enjoyable mouthfeel.

For these types of pizzas, having sliced mozzarella directly on the crust provides a moisture barrier to the sauce while also acting as a “glue” for the remaining sauce and toppings. Using shredded or diced mozzarella for this purpose often results in all the sauce and toppings sliding off the crust after the first bite—a definite bummer!

Common examples of sauce-over-cheese pizzas include Chicago deep dish pizza, Detroit-style pizza, Sicilian upside-down pizza, and Grandma pizza, a Long Island classic where, similarly to Sicilian pizza, the pizza is baked in a square sheet pan with the sauce on top. Grandma pizza earned its peculiar name because the Italian immigrants who first made them rarely did so outside the house."

[Stu from NYC]

I never said it wasn't good. I agree, it's quite tasty. It's just not "pizza"...

Guess we have something that we can agree to disagree about:BigApplause:

[Ecuadog]

I'd agree with you, but then we'd both be wrong... ;)

By now, you should be used to being wrong. ;)

[OrangeBlossomBaby]

Do not think I have seen sicilian style here. Not my first choice but still good

The Villages is basically an ethnic food desert. Ain't nothin decent here if you're looking for anything resembling what you had "back home," unless "back home" was chain restaurants.

Outside The Villages there are options - such as the real bonafide and truly tasty taqueria on 301. And the Indian restaurant in Mt. Dora. I haven't yet found a decent falafel joint but I'm told there's one up in Ocala I need to check out.

For Sicilian pizza, I've found one in Boynton Beach. AND - wonder of wonders - Pepe's of New Haven (yes, THAT Pepe's Apizza) has opened a pizza joint in Delray Beach, near my dad and sister. Next time I'm down there (next month) I plan on checking them out. If they have a white clam, I'm getting it. If it's as good as I remember, I'll buy another one half-baked and frozen to take back with me to The Villages for another night. I may have to start a delivery service of half-baked frozen Pepe's pizzas for the neighborhood.

[Two Bills]

I never did like bagels.
Not even a bagel bakery bagel.

[Michael 61]

The Villages is basically an ethnic food desert. Ain't nothin decent here if you're looking for anything resembling what you had "back home," unless "back home" was chain restaurants.

Outside The Villages there are options - such as the real bonafide and truly tasty taqueria on 301. And the Indian restaurant in Mt. Dora. I haven't yet found a decent falafel joint but I'm told there's one up in Ocala I need to check out.

For Sicilian pizza, I've found one in Boynton Beach. AND - wonder of wonders - Pepe's of New Haven (yes, THAT Pepe's Apizza) has opened a pizza joint in Delray Beach, near my dad and sister. Next time I'm down there (next month) I plan on checking them out. If they have a white clam, I'm getting it. If it's as good as I remember, I'll buy another one half-baked and frozen to take back with me to The Villages for another night. I may have to start a delivery service of half-baked frozen Pepe's pizzas for the neighborhood.
I finally discovered the taqueria out on 301 - finally authentic and awesome street tacos near The Villages, similar to what we had out West. I’m more ethnic than meat-and potato restaurant-goer, and I agree that it’s been challenging to find good ethnic restaurants within the bubble (but I knew and accepted that when I moved here). I keep meaning to check out the Indian place in Ocala, as everyone I have spoken with highly recommended it. I agree that Pizza here is mediocre at best, but I can really take or leave pizza, usually only eating it once or twice a year. What I miss is truly good, authentic Asian restaurants that aren’t fusion, and not overly-Americanized with sugary sauces and fried and breaded proteins (think Panda Express). Luckily, we are close to great ethnic options in Orlando and Tampa.

[Ecuadog]

I never did like bagels.
Not even a bagel bakery bagel.

A crumpet guy, huh?

[Stu from NYC]

I never did like bagels.
Not even a bagel bakery bagel.

OK more for the rest of us:wave:

[OrangeBlossomBaby]

I finally discovered the taqueria out on 301 - finally authentic and awesome street tacos near The Villages, similar to what we had out West. I’m more ethnic than meat-and potato restaurant-goer, and I agree that it’s been challenging to find good ethnic restaurants within the bubble (but I knew and accepted that when I moved here). I keep meaning to check out the Indian place in Ocala, as everyone I have spoken with highly recommended it. I agree that Pizza here is mediocre at best, but I can really take or leave pizza, usually only eating it once or twice a year. What I miss is truly good, authentic Asian restaurants that aren’t fusion, and not overly-Americanized with sugary sauces and fried and breaded proteins (think Panda Express). Luckily, we are close to great ethnic options in Orlando and Tampa.

They really are an awesome taqueria! This guy agreed with me and joined me at my table for lunch.

104527

[New Englander]

By now, you should be used to being wrong. ;)

:a20:

[Two Bills]

A crumpet guy, huh?

Muffins actually old chap! :icon_wink:

[Stu from NYC]

Muffins actually old chap! :icon_wink:

I would have guessed biscuits:mmmm:

[JMintzer]

By now, you should be used to being wrong. ;)

Sadly, no... I rarely agree with with people who are wrong...

[JMintzer]

The amount of food snobbery on this thread is quite telling...

[Ecuadog]

The amount of food snobbery on this thread is quite telling...

May I ask what you mean?

[JMintzer]

May I ask what you mean?

The "There are no good restaurants in TV..." comments...

The "You can't get (insert food here) like you could in (insert city here)..." comments...

The "it's all about the water" nonsense, when it's really all about boiling the bagels before baking them... Same thing with the soft pretzels in Philly...

Do people from NYC move to Chicago and then complain about the pizza in Chicago? If they do, they're going to be disappointed wherever they go...

If I want good BBQ, I don't go to NYC and then complain that their BBQ sucks... I go where they have good BBQ...

[Ecuadog]

The "There are no good restaurants in TV..." comments...

The "You can't get (insert food here) like you could in (insert city here)..." comments...

The "it's all about the water" nonsense, when it's really all about boiling the bagels before baking them... Same thing with the soft pretzels in Philly...

Do people from NYC move to Chicago and then complain about the pizza in Chicago? If they do, they're going to be disappointed wherever they go...

If I want good BBQ, I don't go to NYC and then complain that their BBQ sucks... I go where they have good BBQ...

You wrote, "The amount of food snobbery on this thread is quite telling...".

I am curious to know what you meant by "quite telling". What has been revealed to you?

[JMintzer]

You wrote, "The amount of food snobbery on this thread is quite telling...".

I am curious to know what you meant by "quite telling". What has been revealed to you?

It means that there are a significant number of "food snobs" posting on this (and many other similar) threads...

It is "telling" me that there are many "food snobs" on this forum...

Do I now have to define "food snob" for you?

[Moderator]

A reminder to all not to address other posters personally.

[Ecuadog]

It means that there are a significant number of "food snobs" posting on this (and many other similar) threads...

It is "telling" me that there are many "food snobs" on this forum...

Do I now have to define "food snob" for you?

Do you consider yourself a "food snob"?

[Stu from NYC]

A reminder to all not to address other posters personally.

I am confused by your post. When we quote someones post is that not addressing that poster personally?

[JMintzer]

Do you consider yourself a "food snob"?

Not really. I can appreciate a good steakhouse just as much as I can a good "dive bar"...

If I like the food, I eat it...

[JMintzer]

I am confused by your post. When we quote someones post is that not addressing that poster personally?

Don't be confused. It's an arbitrary rule...

[patfla06]

Is there anyone originally from NYC (or thereabouts) who can confirm these are actually good bagels?

I grew up on Long Island and think they’re good.

[patfla06]

Where is the Brooklyn Bagel?

It’s on 441 near the Honey Baked Ham.