Bialyville
Thursday, April 30, 2009
If you fall into the "what the heck is a bialy?" camp, you owe yourself a trip to Kossar's. Bialys are puffier, airier cousins of bagels but they are baked instead of boiled, and have a center dimple filled with chopped onion. Polish-Jewish bialy bakers once had their own union in the city, but their ranks have been reduced to this Lower East Side mainstay. Kossar's is as simple as simple gets--ovens in plain view, no seating except for a sidewalk bench, and a few wire racks filled with fresh bagels, bulkas and bialys. They don't toast, and toppings are your problem. But, even though the price of their bialys has inched up to ninety cents apiece, they're a delicious departure from bagels when toasted at home and eaten with just a schmeer of cream cheese.
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Photo:
Sara Bogush
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