A classic bagel; a pan of Fieri's eatery

Here is an excerpt from Craig LaBan's online chat from Nov. 27, 2012:

Craig LaBan: Went to New York Bagel Bakery, the oldie off City Avenue that sits just behind the McDonald's (7555 Haverford Ave.), and found these bagel sticks. This place is often recommended to me by old-timers who make regular pilgrimages there. This is a classic bagel as it should be - perfect combo of light crunch on the exterior followed by a persistent central chew, then a lingering malty sweetness. Fresh out of the oven, these were highly addictive. They did not last as well in the freezer as some others. But for those (like my New York-born wife) who just don't get the unusual texture of the Montreal-style Spread bagel, this was a return to familiar comfort.

Lots to talk about, including the epic New York Times slam by Pete Wells of Guy Fieri's restaurant in Times Square, which has been the talk of the restaurant world and opened the topic on the very purpose, essence, and reason for negative reviews.

Reader: Guy Fieri . . . not worth our time. . . .

Reader: Pete Wells' review highlighted a big issue for me: Style over substance in eating out. I was raised in Brooklyn and taught one can't eat the atmosphere. (Or ambience, as it's now called.)

C.L.: Pete Wells has been criticized for going after low-hanging fruit. But I think GF was definitely worth a review - not simply because it's one of the most massive restaurant openings in NYC this year, but because the man has become incredibly influential on mainstream Americans' food consciousness. . . . Does he live up to that responsibility in his actual restaurants? I was glad to let PW ask those questions. Literally.

Reader: I think the argument that GF has done a lot for many, many mom and pops is worth considering, and he deserves credit for it. Of course, that doesn't mean he can cook, but he's helped a lot of people stay in business.

C.L.: No doubt your point is true. It is the delivery, though, that has always grated - so saccharine, so fake. He's the master of the phony groan that comes when a spoon of puddin' is hand-fed to him by the restaurant's owner in a kitchen. That said, you only need to ask the crew behind the Good Dog Bar (featured for its blue-cheese burger) about the enormous impact his show can have on a business. Apparently, the Good Dog is deluged with new customers every time his show circles back in reruns.

  Reader: Do you have a favorite local IPA?

C.L.: Dogfish Head 60 Minute has always been my fave, in terms of balance, aromatics, etc. In general, though, my tastes in the last few years have drifted away from the super-hopped beers - toward saisons, barrel-aged porters, sour things, and elegant pils, even Brit bitters . . . real ales. So I haven't lately given the IPA market much consideration. And you?

Hop'solutely, which is an American Double / Imperial IPA from Allentown Brew Works. It is quite strong, though.

C.L.: I like the Brew Works' stuff. . . . I also like the IPAs, in general, from all our local breweries - Victory, Troegs, Sly Fox, et al. . . . They just aren't my styles of choice.

Reader: Any recommendations of good bouillabaisse?

C.L.: The Mildred, the new spot from Mike Santoro (ex-Talula's Garden) in the old James/Michael's space, is turning out an excellent bouillabaisse for two. A full-flavored and generous helping of seafood and Provençal flavor.