Barney Greengrass

"There are technically better bagels in New York City, but in terms of all-around experience, Barney Greengrass is hard to beat. This deli and appetizing store that’s been open for over 100 years now has a small dining room with vinyl seating and historical murals on the walls. Bring your visitors here for bagels, sturgeon, latkes, and eggs with a side of lox before an afternoon at the Natural History Museum." - bryan kim, willa moore, neha talreja, hannah albertine, will hartman

"It’s not often that we recognize a restaurant’s claim to royalty. But Barney Greengrass calls themselves the Sturgeon King, and we’re happy to pledge allegiance. When you go to this Upper West Side restaurant, get as many varieties of smoked fish as you can fit on your table, and plenty of bagels and bialys to eat them with. It's cash-only and feels like a window into the Mrs. Maisel Universe—there’s no elbow room, the servers will give you the same schtick every time you’re there, and you’ll leave with a bellyful of whitefish, sable, and latkes. Grab a babka on your way out the door.  " - molly fitzpatrick, willa moore, will hartman, sonal shah, neha talreja

"BGG is brunch royalty. That’s why we can use that abbreviation and just assume you know what we’re referring to. This 1908-established Jewish deli has plenty of room for you to sit and eat a real brunch, which sets it apart from a lot of the city’s classic smoked fish spots. The no-frills diner-esque space opens at 8:30am, and you probably want to get here by 10am if you don’t want to have to wait for a table. Bring a small group, and get some scrambled eggs, oblong-shaped latkes, and near-translucent nova. This place doesn’t accept credit cards, so bring cash." - neha talreja, will hartman, bryan kim, kenny yang

"The sturgeon king. The sultan of salmon. Whatever you choose to call Barney Greengrass, it should be something grand and respectful. This Upper West Side appetizing shop has been in the neighborhood since 1929, and it’s an essential stop for lox, bagels, omelets, latkes, and more. Hang out on some vinyl seating in the fluorescent-lit room and, if you’re on budget, enjoy some relatively affordable salmon caviar." - bryan kim

"Styling itself as the “Sturgeon King,” this 1908 repository of preserved fish on the Upper West Side is also a fully functional meat deli, with notably normal-sized, rather than overstuffed, sandwiches (pastrami, tongue, turkey, salami, and chopped liver) on rye. There are some crossover favorites too, such as pastrami-cured salmon on a bagel and a tongue omelet." - Robert Sietsema