They use Boar’s Head meats, and with 25 bagel varieties the menu is extensive with classics such as the Empire State (Turkey, Bacon, Swiss, Lettuce, Tomato and Onion), Nova Lox – Nova, Onion, tomato, capers & Cream Cheese, and The New Yorker – Pastrami, Corned Beef, Melted Swiss & Cole Slaw w/ Spicy Mustard.
Their bagels are made fresh every day with malted dough boiled in brown sugar water, then cooked until crisp. I’m no bagel expert, but apparently these are Montreal-style bagels which are smaller and denser than New York bagels and have a slightly sweet taste.