Who doesn’t love a bagel with a schmear? It’s the ultimate nosh for a lazy Sunday morning, an early morning coffee run or simply an easy (and filling!) breakfast or lunch.
Add some pastrami nova, a heaping portion of scallion cream cheese, red onion, tomato and capers, and you’ve got the best thing I ate this week. This sandwich, a version of the shop’s popular BK Classic (but with the added pastrami nova), can be found at Brooklyn Bagel & Coffee Company in Mamaroneck.
The new spot, which opened June 18, features 17 varieties of bagels (ranging from blueberry to cinnamon raisin, everything, multi-seeded grain, onion, pumpernickel, egg, and whole wheat) and 20 spreads, all of which are made in house. Flavors include vegetable, honey bacon sriracha, cucumber dill, pimento olive, strawberry, jalapenĚo asiago and cannoli. (I, however, tend to be either a scallion, veggie or cucumber dill gal.)
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But I digress as I also thoroughly enjoyed the shop’s chicken cutlet â called the Westchester â your choice of bagel (I got plain) with breaded chicken cutlet, fresh mozzarella, sun-dried pepper, basil and balsamic vinegar.
And I was impressed by their plant-based menu â a first for the company â featuring “sausage, egg and cheese.”
And my oh my to their glorious oversized hand-rolled, kettle-boiled bagels which have the perfect balance of crispy-chewy exterior meets soft and fluffy middle. What also makes them so delish: they’re highly seeded, with both sides getting a generous amount of seasonings.
But back to the pastrami nova, another first-time offering for the company which some may know from its locations in Manhattan (their flagship is in Chelsea). I frankly wasn’t sure I’d like it as I’m no longer a pastrami eater but its subtle smoky flavor elevated it to next level delishness by complementing the creaminess of the cream cheese with the crunch of the bagel.
What makes it special, according to founder and owner Pete Voyiatzis, is the premium quality raw materials. The process, he said, begins with fresh salmon, dry cured with salt and pastrami seasoning. It’s then cold smoked for 15 hours.
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After smoking, additional seasonings are dry-rubbed on the surface for the finish. It’s basically the same seasonings as pastrami but instead made with salmon. Paired with my iced coffee and the shady front alfresco patio, it was pastrami perfection.
If you go
Address: 690 Mamaroneck Ave., 914-835-1500, bkbagel.com.
Hours: 6 a.m. to 2 p.m. Monday to Friday; 7 a.m. to 3 p.m. Saturday and Sunday (hours are subject to change).
Good to know: The dine-in spot has its own delivery and pick-up app. They also do catering. And, they have two handicapped-accessible bathrooms as well as handicapped seating. Best of all: there’s parking in the Grand Street Lofts apartment in the back.
Let’s Go Rangers: Rangers fans will want to check out The Foxy, named for New York Rangers player Adam Fox with nova, fried eggs, plain cream cheese and tomato on a sesame bagel. I’m still waiting for a bagel named after me (LOL). Muchnick’s munchies, perhaps?
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Jeanne Muchnick covers food and dining. Click here for her most recent articles and follow her latest dining adventures on Instagram @jeannemuchnick or via the lohudfood newsletter.
This article originally appeared on Rockland/Westchester Journal News: Brooklyn Bagel in Mamaroneck has Muchnick’s ‘Best Thing’ this week
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