The Bagel isn't anything new, but it's being reinvented all across the country. Details Magazine highlights a few of America's fresh offerings, including those served at the General Muir. "[Anthony] Genovese cooked at the acclaimed Daniel before heading to the General Muir. His 'peasant-style' bagels are chewier and crustier than those he grew up with in New Jersey. 'They're old-world.'" [Details]
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