My wife and I are celebrating our TENTH wedding anniversary in October, and we both wanted to make a big thing of it by returning to New York City, where we spent our honeymoon in 2009. We haven’t had a chance to return in this entire last decade, but since my wife is a college professor and I’m also in academia, October is a pretty busy time for us, and it would be impossible to get away then. So we opted for a mid-May getaway, during the empty and quiet weeks between the spring and summer semesters, before New York starts to rival Florida’s heat and humidity. We also had some personal and professional milestones to celebrate, so the timing was right and the stars lined up for us. We planned to take in the sights, see shows, and eat like kings.
Just as we did on our honeymoon, we chose our hotel based on its proximity to the legendary Midtown Manhattan bagel restaurant Ess-A-Bagel (https://www.ess-a-bagel.com/), considered by many the best bagel shop in the bagel capital of the world (sorry, Montreal!). And wouldn’t you know it — we ended up reserving the exact same hotel, just under a different name and new management, ten years later. It was meant to be!
So here is where the magic happens, this hole-y site. I’m always taken aback by just how small and cramped many iconic New York restaurants and businesses are, and Ess-A-Bagel is no exception. You enter and automatically line up, make your way down the counter until someone calls you, place your entire order with them, pay at the end, and hope there’s a tiny table available for you by then.
Ess-A-Bagel boils and bakes some of the largest bagels I’ve ever seen, with all the classics represented: plain, sesame, onion, garlic, salt, everything, pumpernickel, and cinnamon raisin, among others. Here’s a gigantic everything bagel, which is our favorite — coated with sesame and poppy seeds, toasted onion and garlic, and coarse kosher salt crystals.
You have a ridiculous choice of cream cheese and tofu-based spreads, all made fresh in-house. This is like heaven. The choices are unlimited, but you cannot go wrong.
In addition to all the standard cream cheeses, Ess-A-Bagel has a large selection of smoked, cured, and pickled fish, all standard Jewish fare that accompanies bagels. Most people are familiar with nova salmon — sometimes referred to as lox, although most lox is MUCH saltier than the more familiar nova your basic brunch spot offers. It pairs so perfectly with cream cheese. But when you get out of Orlando, you have far more fishy options for your bagels, and these are everything to me: smoked whitefish salad, large golden smoked chubs (whitefish), pickled herring fillets in either a sweet wine-based sauce or a sour cream-based sauce (both with plenty of sweet pickled onions!), rich smoky sturgeon, and the finest of all the smoked, cured, and pickled fishies: buttery sable, which sounds far more appetizing than “black cod.” Sable is the finest thing you can eat, and here is an article I found with a recipe and more information about it, for the uninitiated. These are the foods of my people, and they fill me with such joy.
You also have a wide variety of tuna, salmon, and other seafood salads.
And some pasta salads, potato salad, cole slaw, and additional vegetarian options, sold by the pound to enjoy as sides.
You can also order bagel sandwiches with the sliced deli meats and cheeses of your choice, but it seemed pointless to me to come all the way to New York and Ess-A-Bagel for a turkey, roast beef, or ham and cheese sandwich. (Despite its traditional Jewish specialties, Ess-A-Bagel is not a kosher restaurant, and I’ve never kept kosher anyway.)
The day we left for New York, we woke up at 3:30 AM to catch our 6:30 AM flight, got caught in morning rush hour traffic from Queens to Manhattan, and made it to our hotel to find out our room wasn’t ready yet. At that point, it was 12:30 PM — nine hours since we got up, and we hadn’t eaten anything yet. So we walked to Ess-A-Bagel just in time to join the long lunch line, and by the time we got our food and snagged one of those aforementioned tiny tables, almost an hour after that, it didn’t occur to me to take any pictures. Mea culpa, although some long-suffering Saboscrivnerinos may be relieved.
That first day, my wife ordered a toasted and buttered everything bagel, with a quarter-pound side of whitefish salad on the side. I wanted a bialy, that lovely cross between a bagel and a roll (baked, but never boiled!) with an indentation in the middle for baked onions, but they didn’t have any left. (See this Food Republic article for some bialy background!) So I got an everything bagel with sun-dried tomato cream cheese and my sweet, sweet sable. I also ordered a huge, fluffy salt bagel to tear off chunks and scoop up a quarter-pound of smoked shrimp and crab salad that looked and sounded great, and tasted even better. Everything was magnificent. My wife had fond memories of an apple cinnamon muffin from our last visit a decade back, but that was crumbly and dry, failing to live up to her nostalgia the way the bagels and fish did.
Our second day in the city, we wanted to take it relatively easy and eat a light lunch in our room, in preparation for seeing a show that evening. I walked back to Ess-A-Bagel to bring everything back to our hotel, and that time I remembered to take some photos.
My wife tried my sable the previous day and understood what I had raved about on and off for the last ten years, so she asked for an everything bagel sandwich with sable (left), and I happily obliged. I decided to try something different: a bialy sandwich (finally!) with baked salmon salad (right), at once smoky and creamy, so it didn’t need a layer of cream cheese.
Here’s a half of my bialy sandwich, generously stuffed with the baked salmon salad:
And her sable bagel, with nice thick chunks of the buttery, rich fish to melt in our mouths:
That huge everything bagel I showed you earlier came from this second visit. I also got a quarter-pound of their smoked tuna spread to go with that, and it was another good choice. I grew up eating canned tuna, to the point where I was shocked the first time I ever encountered rich, deep purple raw tuna in sushi in my late teens. My wife doesn’t like the smell of canned tuna, and it’s high in mercury and unsustainable, so I haven’t bought or even ordered it in years (although I am a huge sardine aficionado, and those are super-healthy and super-sustainable). But trying smoked tuna seemed like a worthwhile move, and it was far better than any conventional tuna salad I’ve ever had before.
My wife also asked for a black and white cookie, that New York deli and bakery classic. These should be more cake-like than anything — thick and moist, never crunchy or crispy. This one was unique for having a slight lemony flavor to the yellow cookie/cake underneath the layer of black and white icing that reminds us “We’re not so different, you and I.”
And then we went to see Hamilton, and I think it tied with seeing Tom Waits in concert in 2006 as the greatest musical experience… no, greatest cultural experience of my life. I love American history, and I come by it naturally. My dad was an esteemed history and social studies teacher, and now I teach a class that incorporates some U.S. history too. Combine that with my deep loves of musical theater (encouraged by my wife, a former child and teen actress) and hip hop, and Lin-Manuel Miranda’s award-winning show always felt like it was made just for me. I have obsessed over the original cast album for over three years, so finally being able to see it (and in the greatest city in the world, no less!), being right there in the room where it happens, was awe-inspiring.
Like I said, we ate like kings over our few days in the City, so stay tuned over the next week (or let’s face it, probably longer) for more of our culinary New York Adventures, right here on The Saboscrivner!
3 thoughts on “The New York Adventure Part 1: Ess-A-Bagel”
Bless this post even though it made me super noshy, amen.