I grew up in a beautiful part of the world, but to say it was a little isolated is probably an understatement. It was a number of years before I realized restaurants could be something other than Italian or Chinese, and that there was much more to a bagel than what Lender’s offered in the grocery store frozen section.
Once married and living in New York City, I learned what a real bagel was. Big and chewy, fresh and warm. When we moved to Fairfield, I was a little worried about my bagels. I quickly discovered that Village Bagels makes a mean, New York Style bagel, and are among the best around (locations throughout Connecticut–two in Fairfield). They also make the best whole wheat bagel I’ve ever eaten. Whole wheat flour isn’t as easy to work with—but they succeed (my bagel of choice is the whole wheat sesame). My only issue is they are very big—and eating a whole one seems like an indulgence to me. My other favorite local bagel shop is Bagel King. Tasty and chewy and more reasonably sized. I also like that the bagels are formed more “tightly” meaning there is rarely an actual hole–which makes it much easier to spread butter or cream cheese.
If you really want to be indulgent, try the BLT at Village Bagel (I get it on a toasted bagel) Tons of perfectly crispy bacon, lettuce, tomato, avocado, and aioli. Absolutely delicious. They also have a Manhattan-style salad bar (you choose your ingredients, they chop and toss), lots of sandwiches, soups, and pressed panini.
Carbs, be damned! I love my bagels—better step up my workouts!