The dish: BEC&L at Edith’s
In a city with bagels aplenty, it’s surprising when a newcomer can command the city’s attention. But that’s exactly what Edith’s did. When New Yorkers flocked to the pop-up at Paulie Gee’s last winter, it was tough to get your hands on a single hand-twisted bagel—let alone a dozen. But after dozens of sold-out days and lines wrapping down the block, owner Elyssa Heller finally found a brick and mortar of her own early this year, bringing plenty of opportunities to feast on the spot’s modern Jewish fare. Now, there’s little worry about getting your hands on the deli’s famous BEC&L, a classic, greasy bodega sandwich that’s been dialed up a notch with the help of a bagel that’s fired to chewy perfection in a pizza oven and a crispy latke sandwiched inside.