Masses Bagels

Word on the Smith Street pavement—this tiny Fitzroy outpost just ruined all other bagels for you. Even cynical New York expats concede the crown. Sourdough rings, long-fermented overnight. A crackling exterior giving way to a remarkably tender, airy crumb. No factory-extruded dough here—just pure artisanal flex. The toppings? Serious culinary finesse. Think creamy œuf gribiche cut with sharp capers, vibrant heirloom green tomatoes drenched in olive oil, or delicate smoked trout. Wash it down with a flawlessly pulled flat white or a surprisingly complex vanilla matcha. Weekend queues snake out the door. They sell out fast. Grab a mate, order a few halves to share, and eat them hot on the curb.