Perhaps the water, barometric pressure, soot, weather, intense competition, noise, or demanding customers contribute to the high quality and variety of the bread. The many people from numerous cultures who have made New York City their home have contributed high quality baguettes, croissants, bagels, scones, pita, naan, rye, pumpernickel, and focaccia, to name just a few, to the culinary life of the city. No second-class, much less third or fourth-rate bagel will do.Īlthough no wheat is grown in Manhattan, to my knowledge, New York City is the true bread basket of the United States in that it cultivates and provides the finest and most diverse collection of wonderful, gluten and carbohydrate-full breads anywhere. Thus, I believe I possess a certain expertise and exceptionally high standards regarding bread and particularly bagels. Plus, as a Jewish New Yorker, I grew up in a home where the bagel was considered a staple much like Wonder Bread once was in a W.A.S.P.y household of the Midwest. People mistakenly called us all the time hoping to place orders for bagels, lox, and sundry “appetizing.” The children of the founders of Zabar’s went to elementary school with me. In fact, our home phone number and that of Barney Greengrass differed by only one digit. Never looked for anything special.My formative years were spent living on the Upper West Side of Manhattan a couple of streets south of Barney Greengrass and a few blocks north of H & H Bagels and Zabar’s. “TV makes you famous, but he never acted that way. ”He was true to who he was he was a regular guy,” Greengrass says. Greengrass told CNN that Bourdain “made everyone feel at home” when he came to dine. On your way out the door, get some of their chopped liver to go. Be sure to get a basket of toasted bialeys-and maybe a heap of nova and sturgeon. Grab a copy of the Sunday Times and the New York Post and sit down for some eggs scrambled with browned onions and lox. In a list of recommendations for reviews site the Infatuation, he said, “The quintessential New York City breakfast is at Barney Greengrass. Over the years, Bourdain mentioned the restaurant, located at 541 Amsterdam Ave, between West 86th and West 87 streets, over and over again. he touched a lot of lives,” Greengrass says. “His approval meant a lot to people in the food world.” “It was like the Queen of England putting a seal on a box of crackers,” Greengrass says of Bourdain’s endorsement and promotion of the restaurant. Bourdain frequented the 110-year-old shop over his years living in New York. Still, it felt meaningful, Greengrass says. Owner Gary Greengrass tells Eater that it was a bit of an accident, but they just so happened to set the food on the very table that Bourdain ate at when he highlighted the spot on A Cook’s Tour. NY1 reporter Van Tieu tweeted a photo of the spread on Friday, shortly after the restaurant made Bourdain’s regular meal for a shoot. Upper West Side Jewish deli icon Barney Greengrass set up an empty table with Anthony Bourdain’s regular order today: Novia Scotia lox, an egg scramble, and some bagels.
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