From Kossar’s (full name: Kossar’s Bialystoker Kuchen Bakery) on New York’s Grand Street. Bagels are fine, but give me a warm bialy any time. With its crisp bits of onion nestled snugly into a golden pillow of toothsome chewiness, this is the ideal substrate for lox and a schmear—or can be eaten, as I usually do, walking out of the bakery.
By popular demand (mine), this is Jewish Food of the Lower East Side Week.
Reference: The Bialy Eaters: The Story of a Bread and a Lost World, by Mimi Sheraton