Frankly, the idea of making bagels from scratch just to tear up and fry sounded as ironic as making brioche specifically to make bread pudding. (Isn't that what leftovers are for?) But once I started eating the bagel's crisp, seed-covered crust and soft-yet-chewy interior, I was ready for an I-told-ya-so.
'Eventide Oyster Co' on Serious Eats
A few weeks ago, I overheard a colleague raving about the lobster rolls at Portland's gleaming new raw bar, Eventide Oyster Co. "They're so good," she said, "my husband usually gets two."