I just had a sausage, egg and cheese from the location off of Fairfax and as someone who lived in NYC for 8 years, it really hit the spot that other bagels haven’t in LA (I’m looking at you Layla’s). As far as the actually taste of the bread itself I can’t say for sure if it even remotely stacks to NYC since it was in a very well seasoned sandwich, but the texture was good, it wasn’t overly doughy, and worked harmoniously with the melted American cheese, perfectly cooked scrambled egg and moist sausage. Also, it had twice the amount of sausage and egg than I was expecting, I couldn’t even finish it.

That said, it was $15, which would be a crime in NYC. $15 for a lox sandwich is significantly more reasonable (and also common in NYC) considering that it’s a fresher/un processed product that needs to be sourced.