is another hot spot from Major Food Group. The restaurant puts a modern spin on traditional Jewish appetizing fare, dishing out creative takes on smoked fish, housemade bagels and other classic favorites. The bustling, airy space features soaring brick walls, leather booths and bright blue, vintage-style details. An approachable list of wines and cocktails is available.
Pete Wells of the NY Times praised the restaurant’s baker Melissa Weller, writing: “Her bagels are palm size, rolled by hand, slowly risen for flavor, boiled and well baked to a chewy crackle. All the varieties are worthwhile — there’s even a credible gluten-free bagel, no small feat — but my current favorite is the pumpernickel, made from rye and crushed caraway.” Wells adds that Weller’s sticky buns are “distinctive,” “memorable” and “phenomenal, swirls of laminated brioche dough under a brown-sugar glaze.”