A New Yorker article that explains the evolution of the everything bagel.
Friday, March 14, 2008
LA
I'm in LA meeting my professional mentor, Ryan Stoner, and I asked him where to go for the best bagels in town.
Right around the corner from where we were eating is a spot called Bagelworks, that I'm told to check out. After an amazing lunch with the crew from Omelet, I venture over to place an order. Without knowing I have any intention of blogging about the experience, the guy behind the counter offers me a free cup of coffee. For $1.98 I got a plain bagel with cream cheese and a cup of coffee. While the bagel was better than the coffee, the experience was pleasurable and the service was just as quick as NYC and maybe even a little friendlier.
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