While I could definitely go on regaling you with tales of Cambodian food from January (which now seems soooo long ago), it’s important to live in the here and now, and the current here and now is New York. And as for what I’m eating in the said here and now? Bagels, the most quintessential of New York foods, if you ask me.
Black Seed Bagels, located just a few blocks from where I work, had been on my to-do list since they opened last year, but it wasn’t until I read about their chef collaborations that I actually went to check them out.
Each week for the next month or so, Black Seed will feature a bagel special from a different well known chef, and this week’s bagel (available until Sunday the 15th) is from ramen whiz Ivan Orkin, a self-proclaimed “japanophile.”
A play on the regular everything bagel (my usual go-to), his instead is a Japanese-Everything-Spice bagel with aonori (seaweed) cream cheese and ikura (salmon roe) egg salad, both of which are smeared on thick and generously so that every bite oozes sloppy deliciousness in every direction. Egg salad is one of my favorite things ever so a big ol’ bagel piled high with it, spoke directly to me. Smooth and creamy like the best egg salads, this one had the extra added flavor and texture surprise of fat, orange pearls of ikura or salmon roe. Their slightly briney taste were a nice complement to the seaweed flecked cream cheese and the eggy, creaminess of the egg salad.
In a perfect world, I’d love to start all of my mornings with this Japanese meets New York mash up of a messy, delicious bagel creation, but alas, that can’t be the case. Or I mean, it could be the case but then I’d probably have to fill my closet with mumus. So, for now, Ivan Orkin’s bagel will have to be it… until next week, that is, when there’s a whole new bagel and a whole new here and now to discuss.