You may or may not have noticed, but you aren’t going to find a whole lot of dessert on my website. Maybe the occasional photo from a restaurant, but I can’t think of a single sweet that I’ve cooked and posted on this site. That’s no accident.
If I have the choice between the last few ounces of a porterhouse for two, or diving into the mostly beautifully described and moaned-over-good dessert I’ve ever seen, my carnivore lust is going to win out, without remorse, nine times out of ten. The word “savory” gets tossed around too often, but in general I guess you could say I’m a savory over sweet kind of person.
So even though I fell in love with Sublime Donuts, and they were calling out to me while I waited for my coffee this morning at Octane, when I noticed Octane had salt bagels, it was an easy choice.
A long time favorite of my New Yorker mother, I feel the salt bagel is oft over looked. This is one case where over salting is intended -when paired with the richest cream cheese you can find, each bite is a tight rope balance of deliciousness.
I usually buy my salt bagels from Goldberg’s, and while I still prefer their actual bread (boiled, doughy, heavy, chewy), the light crust on the bagel from Octane was perfect, and I find the amount of salt on the Octane bagel to be a bit more appropriate than Goldberg’s. In fact, I’d say the whole thing was awesome.
Put down the coffee cake, get to Octane, and try yourself a real breakfast treat.
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