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Candace LatelyFoodLifestyle

Bagel & Lox in Morgantown

After my trip to New York City last fall, I’ve been on a serious bagel & lox (or, more accurately, smoked salmon usually) kick. Lox is thinly sliced salmon belly that has been salt-cured or brined, while smoked salmon is a more general term and can be made from any part of the salmon. Bagel & lox is generally the go-to term for a bagel with cream cheese, lox, capers and red onions — even though smoked salmon is often used.

Morgantown has just a handful of establishments that offer a bagel & lox – most often at brunch – so I decided I need to try all of them to find my favorite.

Blue Moose Cafe has the closest to original lox bagel: smoked salmon, caper cream cheese, lettuce, tomato and red onion, plus a small side of fresh fruit. I’m a big fan of Blue Moose’s cream cheeses (mm scallion cream cheese), so the caper cream cheese is perfect for this meal. Tomato is a common addition to this sandwich. The bagel was nicely toasted, and I was happy to have enough onion to get pieces in each bite.

 

Terra Cafe also has a very good bagel & lox. They have your smoked salmon on a darkly toasted, made-from-scratch bagel, topped with cream cheese, smoked salmon, capers and pickled red onions. They also serve a side of fresh fruit – pineapple, melon, blueberries. If you like your bagel & lox on the crispier side, definitely check out Terra. I like picked onions, but the raw onions add a crunch. But, since the bagel is crispier, it remedies itself.

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Candace Nelson
I'm Candace Nelson, and I am a West Virginia University alumna. I currently work in public relations. I have a Bachelor of Arts in English with a concentration in professional writing and editing, Bachelor of Science in Journalism with a focus on news-editorial (minor in Business Administration) and Master of Science in Journalism. I have a passion for reading, writing, religion, feminism, media, storytelling, West Virginia and all things local - specifically food. I fully believe in supporting the local economy and culture. As a lifelong Appalachian, I value the state and the fruits it creates.

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