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  • Montreal style bagels, unlike their boiled New York brethren, are cooked in a wood oven giving them a crispy char on the outside, while keeping their insides chewy. I was not a fan of them the first time I tried them, but after visiting what may be the epitome of Montreal bagels at St-Viateur, I am converted. The bagels are made in a giant oven inside the shop, rotated on an enormous wooden plank which makes for a good show while you wait for your order. They are cash only, but have an ATM inside. They also don't do toppings for individual bagels, but sell tubs of flavored cream cheeses inside. It's best to grab a half dozen or more and save them up. The everything bagel was delicious with a great balance of crisp and chew, as well as salty and sharp from the ingredients. Service was a bit gruff, but mostly in line with a New York bagel joint.
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