‘Lox and schmear’
courtesy of ‘WordRidden’
It’s time for another edition of the DC Omnivore 100, where we explore the top one hundred foods every good omnivore should try at least once in their lives…
I hail from the Upper Westside of New York City, and when it comes to “Jew-food” (bagels, lox, matzo balls, blintzes, etc.) we Upper Westsiders know our stuff. My apartment was at the epicenter of all good things bagel related (Zabar’s, H&H Bagels, Murray’s Sturgeon Shop, Barney Greengrass, etc.) and growing up, bagels and lox (aka: smoked salmon) were a special occasion fare for Sunday brunch, and leftovers usually lasted well into the week. Glorious!
The key to perfecting this dish is your ingredients. The bagels must be fresh, with a crispy baked crust and a chewy boiled inside. In DC Brooklyn Bagel Bakery in Arlington offers the best bagels, in all the traditional flavors, that I’ve found to date with Bethesda Bagels coming in second. Please don’t buy any non-traditional bagel flavors; chocolate chip, honey wheat, and tomato-basil are bagel sins, if you ask me, and will distort the utter simplicity of this dish. Stick with plain and poppy/sesame seed.