"St-Viateur has been in this narrow Mile End spot since 1957. Founder Myer Lewkowicz started with the classic sesame and poppy seed and expanded to other varieties over the years—you can get a dose of this spot’s history by checking out the newspaper articles that line the walls. Step inside and you’re immediately part of the bagel-making process: the bags of flour are to your left next to the industrial mixer and counter where workers roll the bagels. While you’re waiting to place your order, help yourself to smoked salmon, cream cheese, and spreads from the cooler. If you want to avoid the line, there’s a less atmospheric location down the street at 158 St-Viateur Ouest for the inevitable weekend spillover. (Same bagels, less wait time.) Pop in to Olimpico for an old-school espresso or The Standard for a third-wave cortado as you munch." - ivy lerner frank
