We had tried the Bodega awhile back (it was great), but only recently had a chance to return to Primrose to better explore the options. The bagel varieties we tried were all good, as were the variations on cured salmon.
Lox & Sas combined beet-cured lox, scallion-chive cream cheese, pickled red onion, cucumbers, capers, dill-mustard sauce, which we had on a za’atar bagel - supple lox, with a nice balance of flavour from the other components, including a bit of sweetness.
Lower East Sider featured smoked whitefish salad, scallion-chive cream cheese, cucumber, sliced red onion, capers, dill, wasabi-crema, which we had on a sesame bagel) - the creamy whitefish was wonderful, offset by the tang of capers and the sharpness of the onions.
We took a bunch of other things home for a delicious dinner:
- Matzoh ball soup - pleasant, not as concentrated chicken-y flavour as we’ve had, but the texture of the balls was wonderfully light.
- Pastrami lox - great spice flavours
- House cured lox - pleasant, but not as interesting as the pastrami version
- Sesame, honey oat and za’atar bagels - all lovely, big fluffy bagels
- Plain cream cheese
- Chocolate rugelach - impressively evenly spiralled, not too sweet