Murray's Bagels - the location on 8th Avenue between 22nd and 23rd Streets in Chelsea - makes an INCREDIBLE BAGEL.
Just like the bagels that our great city used to make more often years ago:
1. Big, very big.
2. Very well done on the outside - dark and crispy. Can someone please tell me, why is it that bagels these days are not as well done as they used to be and should be?
3. Lots of whatever topping on both sides, ie the Everything Bagel is great
But also, less sweet than H&H or Ess-A-Bagel and other popular Manhattan bagels of recent years. Fine with me, though sometimes I'm in the mood for those too. The plentiful toppings on Murray's more than make up for it, and in fact might taste wierd if the bagel was sweeter.
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