I will be sure to check it out next time I am back east.

One question, though. You describe The Beauty as “my favorite bagel, lox, and cream cheese sandwich on earth” and go on to say that at Mile End it includes “Batampte whipped cream cheese, fresh sliced tomato, red onion, capers, and homemade lox.” Sounds great. But _then_ you say, “Yes, that’s a side of salmon that Noah cures, smokes, and slices by hand.” which sounds to me like he’s making smoked salmon, not lox.

As I hope you know, lox is salmon cured with salt and NOT smoked. While I love smoked salmon too, I’ve always felt that it isn’t nearly as good with cream cheese (which tends to overpower it) as lox is. So pardon me for nitpicking, but it’s this confusion of the two that will inevitably lead to the extinction of real lox.

So please clarify what Noah is actually making and serving in The Beauty, and please be careful in the future to maintain the distinction between smoked salmon and lox. As I said in the New York Times some years ago, “Save the lox; nova difference!”

Sacrilegious. Mtl bagels are the sh*t. Show some respect.

Meanwhile, David, what’s your response to Moshe Feder’s lecture on lox versus smoked salmon? And Mark R: although your honest concern is appreciated, you outta watch your buzz kill quotient.

Noah here; I am curious as to when it was that you came to eat because the first two days we were open I was serving my homemade mustard which was a coarse, yellow-seeded mustard. That said, I fail to understand how else, beside the use of this mustard, you could have actually perceived any mustard seed in either of the meats (it is in the cure and mixture for the smoked meat and wilensky, respectively, but not part of the final rub for the smoker). Furthermore, I have developed my own smoked meat recipe from scratch, which does include a tremendous amount of peppercorn, coriander seed, and fresh minced garlic. When you refer to Abie’s, you need to recognize that Abie’s dad was the counterman at Schwartz’s for 30 years so the accuracy of his recipe to that at Schwartz’s is, and should be, very similar. I am not trying to replicate what is done in Montreal; I am attempting to use the Smoked Meat that I grew up eating as an inspiration for a new sort of Smoked Meat, something I like to think of as “Jew-Barbecue,” more smoke, more cure, etc. And about the portions: I urge you to consider the cost of operating a food establishment in NYC in addition to the cost of committing to a food program that strives to celebrate our natural local agriculture through the use of organic and pastured raised meats, wild, line-caught fish, and produce grown on small, family farms. Yes, you can get twice the meat at Carnegie and Katz’s, albeit, at twice the price. All-in-all, I think me and Rae are making a lot of people happy for not very much money — It’s too bad you have chosen a completely public forum (including Yelp…) to express your highly subjective opinion of our Deli; Perhaps you should try returning for another visit, this time after having been open for more than 48 hours, before solidifying your opinion and expressing it to the entire world, like an actual food reviewer does.