Comments on: Has Decatur Become Atlanta’s Food Mecca?

By: PMcG

PMcG — Thu, 18 Nov 2010 21:57:01 +0000

Yeah, it’s not good PR, but don’t under-estimate the odor covering abilities of burned bacon, overdone eggs, and strong coffee. Come on over to my house and I’ll demonstrate.

By: DEC

DEC — Thu, 18 Nov 2010 16:34:40 +0000

You’re right, Karass. The bagels at Dancing Goats (along with the donuts) are from Duck’s. They are boiled and they are very dense. They taste better with a good toasting, which you might not be able to get at Dancing Goats. I agree that a good bagel must be boiled first. A lot of bagel chains (like Einstein’s) place the bagels in an oven and then pump steam into the oven in place of the boil.

By: Rez

Rez — Thu, 18 Nov 2010 16:27:12 +0000

New York City, actually which debunks your hypothesis.

All I’m saying is that it isn’t great for PR to leave your lights on all the time and chain smoke in front of the window… plus the stench of smoke is impossible to get out-there’s a reason why no one is allowed to smoke in restaurants anymore.

By: Bob H

Bob H — Thu, 18 Nov 2010 15:45:35 +0000

I ate at Watershed for the first time a few weeks ago and was utterly disappointed. I don’t plan to return.

By: karass

karass — Thu, 18 Nov 2010 14:51:04 +0000

Hmm. Are Duck’s bagels the ones at Dancing Goats Cafe? If so, I find them a bit too dense. My idea of a NYC bagel is extemely crisp, hard, outside but some softness and air inside.. Bagel Palace is the closest to my ideal version. But who knows? The small bagel and coffee vendor I frequented in NYC daily, if not thrice daily, may not have been representative of all NYC bagels. Some say that nowhere can get the quality of NYC bagels just right because NYC water is a key ingredient, whatever the chemical and mineral content of that may be. I am pretty sure that a genuine NYC bagel has to be boiled first before baking.