Greg Novik was Slow Food before food slowed down (or long before people started yammering about it around here anyway). Novik, a good portion of his immediate family, and his seemingly endless supply of youthful employees gather a panoply of superior and unusual ingredients and then mix, knead, hand-shape, boil, and bake Greg's Bagels' bagels into the toothsome treasures that they are. Sure, everyone's caught up to the whole more-than-just-plain-poppy-sesame-and-pumpernickel thing at this point, but Greg's specials board features the standout likes of Vidalia onion bagels (with actual identifiable chunks of well-cooked onion embedded therein), white chocolate and macadamia-nut bagels, corn-bread bagels, tarallis, and whatever else that week's wild hair inspires. Once you've made your selection, Greg's offers an absurd number of unique topping options, from the plain ol' cream cheese schmear all the way out to curry butter, baked brie and raspberry preserves, and pulled-pork barbecue (not all at the same time, though we guess you could try that, too). But we recommend the plain schmear if you're sampling one of the several dozen varieties of custom-smoked and marinated salmon Greg's has on offer. You'll never eat food-service lox again. You might not eat at any other bagel place again, either.

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