As a New Yorker, I’m skeptical of bagels with lox and cream cheese in any city outside my own. However, if there was someone I would trust to do it properly, it would be Donald Link down at Cochon in New Orleans. Here’s his take, served yesterday… “House made bagel, creole cream cheese, cured gulf snapper, capers, onion + avocado”
Looks and sounds fantastic, eh?!