I just went to a new bagel place near my office for lunch—and loved it!
It's called Vic's Bagel Bar at 544 3rd Ave (www.vicsbagelbar.com). They took the Cold Stone Creamery idea and translated it to bagels and cream cheese.
First you pick your bagel, and they have big, fat, air-filled bagels that are chewy on the inside and crusty on the outside. There are standard types, like sesame, whole wheat, everything and pumpernickel. Then they have designer styles—flagels, french toast with a sugary crust on top, gluten free and chocolate chip. (Why would anyone add chocolate chips to a bagel?)
Next you pick your mix-ins, just like at Cold Stone. Choose from all kinds of veggies, herbs, fruits, cheeses, potato chips, bacon wasabi, bbq sauce, and chocolate chips (which I still don't get). If you're feeling too hungry to be creative, you can order a signature mixed sandwich. I had the Club Med which included roasted red peppers, olives, capers and fresh basil leaves. Usually they mix this in hummus, but I wanted cream cheese.
I was tempted by the Backyard BBQ (corn, cheddar, bbq sauce and red onion) and the Vermonter (bacon bits, maple syrup and cinammon).
Don't you love a menu that has too many GOOD options and makes your decision difficult.
If you're looking for a bissel of bagel (bissel, that's Yiddish for "a little"), give Vic's a try.
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