Philly Style Bagels

The truth is, any combination of ingredients you put between these crazily flavorful bagels—be it hummus, tuna, or bacon-lettuce-and-tomato—will be life-changing. At the risk of starting an inter-city rivalry with New York, we think Collin Shapiro and Jonathon Zilber are making some of the best bagels in the country. What makes them that great? They’re fermented in small batches, hand-rolled, boiled in local Yards beer (that’s what makes them Philly-style), and baked on wood planks. The result is a smallish, pleasantly dense, and chewy bagel with a superb crust that has just the right amount of crispness. They say a sandwich is only as good as the bread you use. We couldn’t agree more.

PRO TIP: The Classic Lox Sandwich, made with house-cured salmon, is what you really want. It took home the high honors of the country's best new sandwich of the year for us.

THE DETAILS: Closed Tuesday and Wednesday. Open Monday, Thursday, and Friday 7 a.m. to 2 p.m.; Saturday and Sunday from 8 a.m. to 2 p.m.