What a beautiful morning for a stroll through Upper West Side with the hubby and pup! Penny found some friends to play with in the park and we enjoyed perusing the green market (aka farmers market) near the American Museum of Natural History. We grabbed a couple Cokes from a bodega and picked up an order of bagels from Modern Bread and Bagel before scoping out a park bench for people watching.

I failed to mention last night that yesterday’s post about Pappardella is the first of series I’m working on for the next week-ish about NYC restuarants!! So stay tuned for more NYC scrumptiousness!

Darrell ordered the Everything Bagel lightly toasted and I ordered the plain bagel medium toasted. We both ordered the apple cinnamon cream cheese but we honestly didn’t taste a flavor, just seemed like regular cream cheese… So not sure what happened there. They were loaded with the cream cheese. We’ve eaten here once before and I can’t recall what we ordered then, but the bagels are wonderfully filling. We definitely should have asked for more napkins (we both made such a mess haha).

Penny was very intrigued. Poor thing was so worn out by the time we made it back to the apartment. She’s doing much better about sitting when we have to wait at cross walks. I am so proud at how well she did around the people and dogs we walked past / through at the green market.

Modern Bread and Bagel is a 100% gluten free facility. They use Blends by Orly gluten free flour which is a product developed by the owner, Orly, and sold on Amazon as well! They have a sister restuarant, Arba, which offers modern Israeli cuisine! Modern Bread and Bagel is located in the Upper West Side on Columbus Avenue near 83rd Street. It’s a very short walk from Theodore Roosevelt Park. Oh! And they ship nationwide now if you’re wanting to order some gluten free bagels!

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.