Aren’t those a bit Montrealish, too?
Nevertheless, I was a huge admirer in the old days when they had just the one location on Elizabeth and the bagels came out of a wood oven there. They were small, rustic, each one a slightly different shape, and with, as you say, terrific chew. Every once in a while a bagel was slightly charred, but what’s charm without a bit of char? In the last five years they’ve gone rapidly downhill. The bagels have gotten plumper, less chewy, and more uniform. My last batch last fall was so cottonwoolly on the inside that I suspect it will indeed be my last batch.
I didn’t like H&H when they were on 46th – too costly, too big, and too soft. But there’s an outlet in Moynihan Hall in Penn Station where the bagels are much better than I remembered them as being.
Speaking of H&H, after this
how has the company revived? Or is it a different outfit under the same name?
