Time Out says
Bari Musacchio—Rubirosa’s longtime general manager—tackles the old-fashioned boil-and-bake technique at this diner upgrade. Musacchio’s operation is, like in the olden days, small-batch and labor-intensive: Slow-rising dough rings are set on burlap-covered boards and given a spin in a rotating tray oven, resulting in springy-yet-crusty vehicles for spreads like beet-horseradish, cucumber-dill and wasabi-tobiko cream cheeses.
181 Grand St
|Cross street:||between Baxter and Mulberry Sts|
|Transport:||Subway: 4, 6 to Canal St; J, Z, N, Q, R to Canal St|
|Price:||Average bagel sandwich: $13|
|Do you own this business?|