Black Seed subscribes to the Montreal school of bagel-making, meaning its bagels, which are smaller than the quintessential New York ones, are rolled by hand, boiled in honey water, then baked in a wood-fired oven. Sandwiches made with a variety of smoked fishes and speciality spreads -- like the house-cured beet lox number with horseradish cream cheese -- continuously draw weekend crowds in search of their morning bagel fix.
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1. Black Seed 170 Elizabeth St, New York, NY 10012 (Nolita)