{"id":1150,"date":"2025-05-19T10:50:58","date_gmt":"2025-05-19T14:50:58","guid":{"rendered":"https:\/\/eportfolios.macaulay.cuny.edu\/nyfoodatlas\/?post_type=locations&#038;p=1150"},"modified":"2025-10-11T13:51:09","modified_gmt":"2025-10-11T17:51:09","slug":"bagels-co-upper-east-side","status":"publish","type":"locations","link":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/locations\/bagels-co-upper-east-side\/","title":{"rendered":"Bagels &amp; Co. \u2013 Upper East Side"},"content":{"rendered":"\n<p>Located on the Upper East Side at 1428 York Avenue, Bagels &amp; Co. is more than a neighborhood bagel shop\u2014it\u2019s a living example of how food preserves culture. As a kosher-certified establishment, Bagels &amp; Co. honors Jewish dietary laws while serving a wide, diverse clientele. Its hand-rolled, boiled, and baked bagels reflect a commitment to traditional methods, creating a texture and flavor that sets it apart from the mass-produced versions common elsewhere in the city. According to food writer Maria Godoy, true New York bagels owe their signature chew not to the city\u2019s water, but to techniques like slow fermentation and boiling\u2014precisely the kind practiced at Bagels &amp; Co.<\/p>\n\n\n\n<p>The story of bagels in New York begins with Eastern European Jewish immigrants who brought their baking traditions to the city in the early 20th century. As Maria Balinska writes, the bagel\u2019s round shape symbolized both continuity and resilience, qualities embraced by communities navigating a new life in America. Claudia Roden notes that as bagels moved from street carts to storefronts, they became symbols of Jewish identity and assimilation\u2014both preserved and transformed by changing times. Bagels &amp; Co. continues this evolution, offering a menu that balances old-world flavors with contemporary variety.<\/p>\n\n\n\n<p>Historically, bagel-making was grueling labor. As Jamie Feigenbaum describes, early production often took place in tenement basements under harsh conditions, before bakers unionized to improve their livelihoods. Today, that legacy of struggle is replaced by vibrant community spaces like Bagels &amp; Co., where bagels remain cultural touchstones.<\/p>\n\n\n\n<p>Eater NY\u2019s Robert Sietsema praises Bagels &amp; Co.\u2019s distinct, savory bagels for their slightly puffier shape and rich flavor. In a city packed with bagel shops, Bagels &amp; Co. stands out not just for its food, but for how it tells the story of tradition, survival, and adaptation through every bite.<\/p>\n\n\n\n<div class=\"wp-block-group alignwide has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-placepress-block-map-location alignwide\" aria-label=\"Interactive Map\" role=\"region\"><figure><div class=\"map-pp\" id=\"placepress-map\" data-lat=\"40.7692730\" data-lon=\"-73.9517664\" data-zoom=\"12\" data-basemap=\"carto_voyager\" data-type=\"single-location\"><\/div><figcaption class=\"map-caption-pp\">1428 York Avenue, New York, NY 10021<\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"ghost\">By Kayla Wang<br \/>Discover how bagels evolved from humble immigrant street food to a beloved New York City staple. This entry explores their cultural roots, the traditions behind their making, and their role in shaping Jewish identity\u2014one hand-rolled, cream cheese\u2013filled bite at a time.<br \/>Campus: Queens College<br \/>Professor: Archie Porter<br \/>Location: 1428 York Avenue, New York, NY 10021<br \/>References: Balinska, Maria. The Bagel: The Surprising History of a Modest Bread. Yale University Press, 2009.<br \/>Cond\u00e9 Nast Traveler. &#8220;The Best Jewish Food in NYC, According to a Jewish New Yorker.&#8221; Cond\u00e9 Nast Traveler, 20 Apr. 2022, https:\/\/www.cntraveler.com\/story\/the-best-jewish-food-in-nyc-according-to-a-jewish-new-yorker.<br \/>Feigenbaum, Jamie S. The Bagel Economy: What an Iconic Urban Food Can Teach Us About Immigrant Life in New York City, 1880\u20131910. Fordham University, 2013, https:\/\/fordham.bepress.com\/urban_studies_masters\/9.<br \/>Godoy, Maria. &#8220;Chew on This: The Science of Great NYC Bagels (It&#8217;s Not the Water).&#8221; NPR, 21 May 2015, https:\/\/www.npr.org\/sections\/thesalt\/2015\/05\/21\/405190434\/chew-on-this-the-science-of-great-nyc-bagels-its-not-the-water.<br \/>Roden, Claudia. &#8220;How the Bagel Became the Most Famous Jewish Food.&#8221; My Jewish Learning, https:\/\/www.myjewishlearning.com\/article\/the-bagel\/.<br \/>Sietsema, Robert, and Terri Ciccone Chaudhury. &#8220;The 22 Best Bagels in NYC.&#8221; Eater NY, 11 Apr. 2024, https:\/\/ny.eater.com\/maps\/best-bagels-nyc.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Located on the Upper East Side at 1428 York Avenue, Bagels &amp; Co. is more than a neighborhood bagel shop\u2014it\u2019s a living example of how food preserves culture. As a kosher-certified establishment, Bagels &amp; Co. honors Jewish dietary laws while serving a wide, diverse clientele. Its hand-rolled, boiled, and baked bagels reflect a commitment to [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1151,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"portfolio_post_id":0,"portfolio_citation":"","portfolio_annotation":"","openlab_post_visibility":"","api_coordinates_pp":"40.7692730,-73.9517664","footnotes":""},"tags":[10],"location_types":[17],"class_list":["post-1150","locations","type-locations","status-publish","format-standard","has-post-thumbnail","hentry","tag-manhattan","location_types-location"],"acf":[],"_links":{"self":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/1150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations"}],"about":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/types\/locations"}],"author":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/comments?post=1150"}],"version-history":[{"count":1,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/1150\/revisions"}],"predecessor-version":[{"id":1495,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/1150\/revisions\/1495"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media\/1151"}],"wp:attachment":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media?parent=1150"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/tags?post=1150"},{"taxonomy":"location_types","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/location_types?post=1150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}