Myer Lewkowicz brought his bagel recipe from eastern Europe in 1957 and it’s still being followed to a T at St-Viateur’s many outposts. Like Fairmount Bagel, above, the process includes shaping each bagel by hand, dressing with seeds or spices, and baking in a wood-fired oven (there’s a great photo spread of this on the St-Viateur website). Let’s be clear: both bakeries make darn good bagels, though some locals would stake their fortune on one versus the other. In addition to taking bagels to go, at this location you can eat in and enjoy bagel sandwiches, soup, or salad. The original, flagship bakery is still located at 263 rue St-Viateur ouest in the Mile End neighborhood. As a sign of the evolving times, St-Viatuer has joined the food-truck revolution; follow on Twitter @StViateurBagel.
- Leslie Brokaw, Erin Trahan, Matthew Barber