Though West Boynton's Bagels & produces a good version of its namesake bread and tasty deli breakfasts, sandwiches, and knishes, you've gotta try the made-fresh-daily bialys, flour-dusted flat-bottomed cousins of the bagel. We like them best heated and slathered with butter, but these are tasty enough on their own. Better still are the pletzls. The brainchild of some long-ago bagel baker with a serious case of the munchies, the pletzl takes the characteristics of the ideal bagel - chewy, crunchy, dense - and amps them up. Covered in toasted garlic or plain, the flattened discs are not sandwich bread. Don't even try splitting a pletzl open. Just gnaw on it. Deli fixin's like flavored cream cheeses and smoked fish are available in quantity.
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