Bari Musacchio—Rubirosa’s longtime general manager—tackles the old-fashioned boil-and-bake technique at Baz Bagel & Restaurant. 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.
Baz Bagel & Restaurant
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