(由 Google 翻译)在来亚特兰大之前,我曾在纽约生活了25年。当我在Emerald City Bagel店点一份纽约风味的贝果时,它简直是出乎意料。需要注意的是,我和我的同伴去了位于环线的第二个分店——那里每天早上都会从主店收到煮好的贝果。而且我们去的时候已经是下午1点左右了,所以没能尝到最新鲜的贝果。不过,我去过纽约其他的贝果店,比如Best Bagel and Coffee和Katz Deli,这次在Emerald City Bagel的体验可以打2.5/5分。
我问收银员贝果是怎么做的,他告诉我,这家店的老板是从纽约搬到亚特兰大开的。收银员告诉我,贝果是用传统方法煮的,每天早上都会从主店发货。店里的环境和氛围,很有复古的贝果店风格。所有员工都穿着上世纪50年代风格的制服,还戴着一顶小纸帽。餐厅的节奏明显不像纽约,这倒不是问题,但却是显而易见的区别。餐厅里没有挤满叫卖贝果的人,员工也感觉不到经验丰富、效率高昂的贝果收银员。
我们点餐时,我点了一个标准的烤百吉饼,配上普通的奶油奶酪和刺山柑,我的同伴点了一个鸡蛋奶酪百吉饼,配上牛油果。我的百吉饼绝对“还行”。百吉饼本身的味道就像你在城里能买到的普通百吉饼一样。考虑到百吉饼种类繁多,中等水平并不能算作一个强有力的证明,我很难将这个百吉饼描述为一个扎实的中档百吉饼。积极的一面是,很明显,这个百吉饼煮得恰到好处,调味也恰到好处。然而,尽管烤过,百吉饼还是温热的,而且我的百吉饼没有蓬松感。我点了一大勺奶油奶酪和刺山柑,所以很满意。
我伴侣的贝果却怪怪的。说实话,我实在没法把她做的鸡蛋奶酪牛油果贝果称为纽约风味的贝果。她的贝果表面油光锃亮,让我们怀疑它是不是真的煮熟了。当被问到在贝果里加牛油果和番茄的问题时,他们告诉我们,冷热三明治的制作方法不同,而且热三明治不能加冷的配料来“保存贝果”。所以我伴侣的牛油果和番茄装在一个单独的容器里,是她自己加到贝果里的。看着她的贝果,鸡蛋和奶酪真是令人失望。鸡蛋看起来像薄薄的煎蛋,而不是我们期待的蓬松炒蛋,而且奶酪似乎加的温度也不合适。与一些纽约普通贝果的随机照片(最终图)相比,你可以清楚地看到鸡蛋的制作方法之间的差异。
总而言之,位于纽约环城地带的翡翠城贝果勉强能进入推荐名单。对于来自三州地区的人来说,对于想要最真实地体验贝果的人来说,我的体验还算不错。但在我看来,这些贝果与我对纽约贝果的期待还是有很大差距的。这里可不是你上飞机前吃的BECSPK的地方。我期待着今年夏天晚些时候在主站能有一次不同的体验。
(原文)
Having previously lived in New York City for 25 years before coming to Atlanta, Emerald City Bagel was a curl of the monkey’s paw when I asked for a New York-styled bagel. As some caveats, my partner and I went to the secondary location on the belt line - which receives the boiled bagels from the main location every morning. We also went around 1:00 PM, so we didn’t get a chance to try the freshest bagels. However, having been to other NYC bagel stores like Best Bagel and Coffee and Katz Deli, this Emerald City Bagel experience was a 2.5/5
I asked the cashier about how the bagels were made, and he let me know that the owner of the franchise moved from New York to Atlanta to open his shop. The cashier let me know that the bagels are boiled in the traditional way, and that they are sent from the main location every morning. The environment and ambience was a retro take on a bagel shop. All of the employees had a 1950s styled uniform, complete with a small paper hat. The pace of the restaurant was decidedly not NYC, which wasn’t a problem but a noticeable difference. The restaurant was not jam packed with people calling out their bagels, and the staff didn’t have the feel of seasoned, efficient bagel cashiers.
When we ordered, I got a standard toasted everything bagel with regular cream cheese and capers, and my partner got an egg and cheese bagel with avocado. My bagel was decidedly “Okay”. The bagel itself tasted like a garden variety bagel you could get in the city. Given the huge range of bagel options, being middle of the pack isn’t a strong endorsement, and I would struggle to describe this bagel as a solid mid-range bagel. Positively, it was clear that the bagel was boiled the right way, and it was seasoned well. However, the bagel came out lukewarm despite the toasting, and there was no fluff to mine. I got a generous dollop of cream cheese and capers, so I was happy with that.
My partner’s bagel, on the other hand, was crazy. I could not, in good faith, call her egg, cheese, and avocado bagel a NYC styled one. Her bagel had a glossy finish to it that made us question if it was truly boiled. When asked about adding avocado and tomato to the bagel, we were told that hot and cold sandwiches had to be built certain ways, and that hot sandwiches couldn’t have cold toppings added to it to “preserve the bagel”. So my partner’s avocado and tomato came in a separate container, which she added to the bagel herself. Looking at her bagel, the egg and cheese were really disappointing. The egg looked like a thin, fried egg rather than the fluffy scramble that we were expecting, and the cheese didn’t seem like it was added on at the right temperature. When compared to some random photos of an average NYC bagel (Final image), you can clearly see the difference between how the eggs were made.
All together, Emerald City Bagel on the beltline just barely makes it on to a recommendation list. For people from the Tri-state area, I would describe my experience as fine for someone who wants the closest reminder to what bagel should be. But, in my opinion, there was a lot of daylight between these bagels and what I expect from an NYC one. This wasn’t the place where you’ll get the BECSPK you had before hopping on the plane. I’m looking forward to a different experience at the main site later this summer.