David's Bagels Versus Ess-a-Bagel

March 2, 2009


CUISINE: Bagels

 

 

(Ess-a Whole Grain bagel on left, David's Everything bagel on right) 


To me, Sunday morning (in addition to Tuesday, Thursday, and Saturday) means bagels, which presents a slightly dilemma as I live within walking distance to two of the most mind blowing bagel executors in Manhattan...  

 

On First Avenue, a mere two blocks separates  David's and Ess-a. Located between 19th and 20th, David's Bagels is not usually as crowded as its competitor, the staff are friendlier, seating is more plentiful, and the bagels are less crunchy.  One block north, crowds at Ess-a-Bagel run out the door and down the block.  There are two lines at Ess-a, one just for bagels, the other for sandwiches, fish, and shmears.  Grouchy staff move at warp speed, yet seem indifferent to the wants of the customer. However, they are extremely loyal to the system of the two lines.  If you get in the wrong one, you are demoted to the end of the other; apologies are futile.  

 

We haven’t determined one shop’s bagels to be superior to the other's.  Both David’s and Ess-a bagels have their respectively appealing qualities, outlined below.

 

David’s Bagels:

• Makes fresh egg and cheese

• Features “flat bagels” (enormous circumference, miniscule girth)

• Softer bagels

• Seeding on both sides (not just the top)

• Nicer staff

• Shorter lines

 

Ess-a-Bagel:

• Crispy outside, soft inside

• Superior fish (lox, whitefish, etc)

• Superior whole grain bagel (David’s has a weaker whole wheat version)

 

As you can see, the height and girth of the two bagels are very similar, with David's everything bagel appearing slightly larger than Ess'a's whole grain.  

 

Try them both. You won't be disappointed.  


Posted in FOOD on March 2, 2009 11:10am by Jena Steinbach | 2 comments



Comments

N SANSANO11:26am | March 2, 2009

You really can't compare the size of Whole Grain bagel with that made of white flour....we all know that white flour rises more, and is less dense than whole wheat ...so the comparison is skewed. Ess A Bagel is the better Bagel...

Rachel Etheredge11:15am | March 9, 2009

I second Mr. Sansano's remark and raise you an everything topped ess-a masterpiece that few have ever matched. Crispy/soft ratio is the most important and most overlooked trait in any bagel.


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