Black Seed Bagels

New York’s lox-and-schmear field is getting crowded, what with Team Torrisi’s nouveau appetizing store Sadelle’s and a forthcoming Jewish Museum location of stalwarts Russ & Daughters. Not to be outdone, Noah Bernamoff and Matt Kliegman—the brains behind those cult-inducing Manhattan-meets-Montreal bagels—unleash this larger, 1,500-square-foot East Village expansion in the former home of century-old Italian bakery De Robertis. The shop’s nostalgic penny-tiled floors and original tin ceilings have been restored, updated with custom tabletops and turquoise Thonet chairs. Inside, head baker Dianna Daoheung rolls out honey-boiled rounds topped with Black Seed standbys (tobiko cream cheese, beet lox), as well as exclusive new sandwiches including a wood-oven roast beef au jus with fresh horseradish and smoked salmon bookended with arugula, crème fraîche and a fried-caper omelette. The menu expands beyond sandwiches with chilled borscht, potato salad and pastries like Jewish rugalach and Italian rainbow cookies.