It might not sound surprising that Cutty's, the Hub's preeminent sandwich destination, also makes the area's best bagel sandwich—but there's more to the story than just that. The bagels are the work of Mary Ting Hyatt, who functions as both the kitchen manager at Cutty's and the brains behind Bagelsaurus, a micro-bakery that pops up weekly in the shop on Friday and Saturday mornings. (For the 411 on how Bagelsaurus came to be, check out this piece in Edible Boston from fellow Serious Eats contributor Andrew Janjigian.)
The crackly, chewy handmade rings, which she modeled on the bagels at Scratch Baking Company in South Portland, Maine, come in a variety of classic flavors like plain, poppyseed, sesame, and everything. She also makes a killer pretzel bagel that matches up brilliantly with some soft housemade mustard butter.
My favorite Bagelsaurus incarnation, however, is Cutty's version of bagels and lox. The sandwich, which includes a bagel of your choice, cream cheese of your choice (plain, veggie, or honey-rosemary), slices of house-cured salmon, pickled onions, and crispy fried capers, is available two ways: "closed" ($7.95) with a judicious amount of salmon, and "open-faced" ($10.95) with salmon and all the fixin's piled high on both sides of the bagel. (You can guess which one I order.)
About the author: Liz Bomze lives in Brookline, MA, and works as the Senior Features Editor for Cook's Illustrated Magazine. In her free time, she freelances regularly for the Boston Globe, Boston Magazine, the Improper Bostonian, and Martha's Vineyard Magazine; practices bread-baking and canning; takes photos; reads; and watches baseball. Top 5 foods: fresh noodles, gravlax, sour cherry pie, burrata, ma po tofu.