Roberta's, an artisanal pizza place in Brooklyn, has added Montreal-style bagels to their menu. Instead of pairing it with traditional cream cheese, they serve it with miticrema, a Spanish sheep's milk cheese high in butterfat, warmed and whipped with chives and scallions. Will you stick to New York style bagels with lox and shmear or mix it up with Roberta's miticrema?

According to Sussman, these puppies are a bit larger than a Montreal-style bagel, with some "texture/crunch on the outside," while they're "chewy and moist on the inside." Roberta's serves the carb-orbs simply, with a side of house-made scallion cream cheese — actually, it's called "miticrema."

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Photo by yoshimov