Wednesday, March 25, 2015

Zucker's Bagels and Smoked Fish

Back in the 90's when many of New York's old time bagel shops were closing up, Matt Pomerantz of Zucker's Bagels decided to start baking.  With no experience, just a fondness for ethnic foods and a childhood spent working at his parents' Lower East Side clothing store, Pomerantz opened his first store serving fresh bagels and a selection of deli fish specialties from Acme, the largest fish smoker in the ti-state area.
As bagels have become more common with chains spreading all across the states with Zucker's New York still carries the tradition of bagels the way they used to be.  At each location the bagels are hand, not machine, rolled and briefly boiled to create the sheen and chewy outer texture bagel eaters crave. Slathered with way too much cream cheese and glossy smooth lox every day at Zucker's is a Sunday morning treat, even Wednesday afternoon.

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