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

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

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

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

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.

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.

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

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...

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:

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.

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

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