Has there been a better time to eat bagels in New York? On October 12, Noah Bernamoff and Matt Kliegman will open a third outpost of Black Seed, with tons of new offerings. Using the bagels — which are hand-rolled, boiled in honey, and then baked in a wood-burning oven — as a base, head baker Dianna Daoheung has expanded the sandwich menu to include smoked ham, Gruyère, onion jam, and sour pickles; an all-beef sausage patty with eggs and cheese; and smoked trout, a hard-boiled egg, arugula, and Dijon mustard.
The First Avenue shop resides in the former space of De Robertis Pastry Shop and Caffé, which closed after 110 years of business. The hOmE design team has preserved elements like the penny-tile floor and the tin ceiling, and as an homage, Black Seed will have a full pastry program, with treats like rugelach, rainbow cookies, and pound cakes. Even better: It’s open daily, from 7 a.m. to 10 p.m. Take a look:
Black Seed, 176 First Ave., 646-484-5718