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Knishes and chicken soup. A hot-plate special of kosher salami and scrambled eggs. Blintzes topped with a fall of shiny red cherries in syrup. One could spend hours dreaming of nothing but what they might order at the Bagel Deli & Restaurant. This is a strip-mall operation that's part-market, part- restaurant, part-lunch counter and mostly Jewish (but not kosher) deli, renowned for its tenacity, its salt bagels, its chopped liver and great deli sandwiches.
"Tonight's the night, as Neil Young would say," quips Joe Kaplan about tonight's episode of Diners, Drive-Ins and Dives, in which Guy Fieri, the bleached-out blonde whose hair resembles the scrappy, c... More »
I'd spent most of a lazy Saturday avoiding the commitment of deciding where to eat that night. Laura kept asking, kept pestering me to make a decision — wanting to know what kind of freaky, dumb-ass experience her darling husband would settle on... More »
We don't know what it is, exactly, but certain cuisines and certain restaurants are always better when the weather is right. A smoothie is always sweeter when the sun is out. A plate of goulash or bowl of borscht always tastes better in the frozen dead of winter. And a rainy day always -- always -- makes the food at Bagel Deli taste better. On such days, we like to take a quick turn around the market shelves and then settle into one of the well-worn booths where, as the rain... More »
Paul and Lola Weiner opened their first Bagel Deli in 1969 and ultimately consolidated operations on East Hampden Avenue, where for decades this deli has been the go-to spot for a thick egg-salad sandwich, salt bagels, matzo brei or chicken liver. Today the Weiners' daughter, Rhoda, and her husband, Joe Kaplan, run the Bagel Deli. It's a distinctive spot, full of character and characters, with ancient, dusty dry-stock shelves piled with boxes of matzo, bags of bagel chips and sixers of Dr.... More »
Three things are always true about the Bagel Deli. First, there's inevitably someone in line ahead of us arguing with the counter help over how to assemble his sandwich, proving that not only does the staff take sandwich-making seriously, but so do the customers. Second, there will always be someone who -- despite the big board listing all the available sandwiches and the glass-front deli cases showcasing every meat, fish, side, salad and knish in the joint -- asks for a ham sandwich.... More »
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