[JMintzer]

Originally Posted by Pinball wizard

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]

Originally Posted by Pinball wizard

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!

Originally Posted by JMintzer

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]

Originally Posted by 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!!

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

[OrangeBlossomBaby]

Originally Posted by 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.

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

[OrangeBlossomBaby]

Originally Posted by JMintzer

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]

Originally Posted by Taltarzac725

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]

Originally Posted by Ecuadog

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

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

[JMintzer]

Originally Posted by OrangeBlossomBaby

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]

Originally Posted by 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.

Chigago Pizza? Don't you mean "casserole"?

[Stu from NYC]

Originally Posted by JMintzer

Chigago Pizza? Don't you mean "casserole"?

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

[OrangeBlossomBaby]

Originally Posted by Stu from NYC

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]

Originally Posted by OrangeBlossomBaby

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]

Originally Posted by Stu from NYC

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"...