“The Standard” bagel sandwich at Rosenberg’s Bagels and Delicatessen in Denver’s historic Five Points neighborhood. (Denver Post photo by Cyrus McCrimmon)
When New Jersey native Josh Pollack opened in Five Points last summer, he filled not only a culinary hole in that Denver neighborhood, he began filling bellies, too.
I like my eggs in the morning, but on some days I crave a bagel that’s as fat as a tomcat’s noggin. Pollack, who does a dead-perfect version of a classic New York bagel, thanks to a reverse osmosis water filtration system that duplicates the water piped into the Big Apple, turns out beautiful ones.
Me, I’m a huge fan of “The Standard.” This breakfast sandwich is a bagel of your choice piled with gravlax, cream cheese, tomato, sliced red onion and capers. You get to pick a side dish — I’m always torn between the potato salad and the cucumber salad — and a sour pickle.
For authenticity’s sake, make sure you buy a can of Dr. Brown’s Cel-Rey soda to wash it all down.
By the way, Pollack and his crew cure all their fish in-house, and this being the Southwest, they do a Hatch chile cream cheese that’s terrific in its own right. I’ve bought a tub of the latter to use in omelets, and I can vouch for the stuff’s righteousness.
Rosenberg’s sits at 725 E. 26th Ave., just off Welton Street and a bagel’s toss from the old Rossonian Hotel.
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