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The New York Times Loudly Proclaims California as the Bagel Capital of America

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Plus, Goop’s new virtual restaurant, helping out music venues, and a Wolfgang Puck shake-up

A top-down look at some loose Montreal-style bagels fresh from an oven, sitting on linen.
Crispy bagels from Courage Bagels
Courage Bagels
Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

The New York Times has never been afraid to show up in Los Angeles just to offer a scathing food take — but at least this one comes from Tejal Rao, the Times California critic who has lived here for more than two years now. Per Rao, it is California (not New York) that currently claims a superior bagel culture, thanks in part to Los Angeles stalwarts like Pop’s Bagels, Yeastie Boys, Maury’s, and more. Of particular focus is Courage Bagels, the Virgil Village newcomer that has drawn massively long lines since first opening back in October, 2020. “Go for the burned everything if you love to lick your fingers and pick up the crispiest, most browned bits of onion and garlic that inevitably shake off a bagel in motion,” says Rao of Courage’s bagels in the story.

Naturally such a hard-hitting thesis isn’t sitting well with some folks online, who have described the post as nothing more than “expert trolling.” Or maybe, just maybe… it’s true.

In other news:

  • The folks at Goop have launched a ghost kitchen restaurant call, appropriately, Goop Kitchen, with early availability only to those on the Westside. Reps tell Eater the restaurant’s menu of soups, salads, and more will slowly become available to more areas over time.
  • Want to help support the still-closed event venue world? Check out Sustain the Scene, a non-profit initiative that is partnering with a ton of local spots like the Lodge Room, El Cid, the Comedy Store, and beyond to sell merch, food, drinks, and more to raise funds that will help keep these places going during the pandemic.
  • A new home meal kit outfit called In Good Company is starting in Los Angeles with plans to bring food from restaurants right to your freezer. Dishes include chicken mole negro from Guelaguetza, lasagna from Knead & Co., and dumplings from Hui Tou Xiang.
  • Longtime Wolfgang Puck group chef Lee Hefter is moving on from the company after some 28 years of service, says co-owner Barbara Lazaroff.
  • A rooftop bar called Bar Bohemien is coming to Citizen Public Market in Culver City this month.
  • Plant-based Mexican pop-up Todo Verde has a new residency inside of Nativo in Highland Park. The limited run will last at least through the end of this month. Meanwhile, Hollywood’s Broken Spanish residency at Neuehouse has been extended, and will now run through April. with seatings on Wednesday night as well.
  • Culver City’s Platform development is partnering with a number of independent restaurants and food pop-ups like Chainsaw and Caribbean Gourmet, running various collaborations