Ess-a-Bagel

Profile

In the long lines that form at Ess-a-Bagel's counter, you're likely to see surgeons in scrubs from the neighboring hospitals alongside backpack-wearing schoolchildren. All wait anxiously�and endure playfully gruff service�during this multigenerational morning ritual. Opened in 1976 (and later expanded from 21st Street to a second midtown shop), the store prides itself at producing bagels that rank among the city's best: a flavorful gnaw-worthy crust with a pillow-soft inside. The spreads are creative. In addition to the usual low-fat and tofu cream cheeses, apple cinnamon and fragrant herbed versions are ready to meet your plastic knife. The fish selection impresses moreso�sable, salmon, sturgeon, chubs, herring, trout and lox, all in various smoked, baked and pickled incarnations. The shop also serves a full deli selection and dessert menu so that long lines can continue throughout the day