The logo here features a guy in chef duds trotting around with a tray of steaming bagels. We'd have to say that's pretty accurate. The bagels here are worthy of a chef's efforts. In fact they're what every picky New Yorker looks for -- crusty, chewy, with an indefinable sweetness to the dough -- and that in itself is a rousing recommendation. Not hard, dense, and stale, like some bagel shops' products, or slight and puffy as rolls, like the ones you get in the supermarket. In addition the Works has, well, the works on the premises: lox, whitefish, vegetable cream cheese, chopped liver, herring, tomatoes, onions. Fix up your bagel however you like. Just be aware that -- unlike in some places, where you have to pile on the toppings to cover up the bagel's flaws -- here you want to go sparingly and let the virtues shine through.
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