The Dish: The perfect bagel sandwich from Bart's Bagels in Bala Cynwyd, Pa.

In today's The Dish, two brothers who grew up in Ballack Kenwood just bought a third location of their popular bagel business back to the neighborhood that raised them. Locals and celebrities alike, drop a few names, the Kelseys, have become Bart's Bagels faithful. So I headed there to learn the secrets to the perfect bagel sandwich. So growing up, bagel is life, bagel is culture. Always. And Brett Frankel and his brother Kyle just brought their latest location of Bart's Bagels, not just to their hometown, but their home strip on Montgomery Avenue in Ballack Kenwood. This exact spot that we're standing in. Yeah. Takes you back to your own childhood. Yeah. So this place used to be formerly Bravo Pizza, which is a place that myself, my brothers, we used to all come to and hang out after school. Very nostalgic. You know, it's weird being back here for like 20 years, coming into this space and having our own restaurant here now. They've opened three Bart's Bagels in the last six years. First West Philly, then South Philly, and now the main line. You could say their bagel research goes back decades. I actually had a bagel every day for lunch growing up. First grade through senior year of high school. Nice. I had a sandwich that I had every single day on a bagel. Always loved it. Bagels have been a big part of my life forever. Fueled by bagels. Fueled. Here, you can get everything. The everything bagels king. It's our number one seller across all shops. The key for me is we don't run out of everything bagels. It's like my one big rule. You cannot. You cannot. Plain or pumpernickels. People think it's a dying art. We don't. We embrace the pumpernickel. Schmears come in an array of house-made flavors. That's a beet horseradish. Really nice. Long, hot. Yep. Locks, you name it. There's smoked fish and salads and sandwiches. And today, we are here to learn the art of what Brett, nicknamed Bart as a kid, mastered every day for school lunch. The bagel sandwich. Rule number one, not toasted. Not toasted. We toast if asked, but we, you know, not encouraged. Then, cream cheese on both sides so the stack sticks. Next, your greens. We went with arugula, followed by the main event. So, this is going to be a hot smoked salmon salad. So, basically, this is our take on like a kippered salmon salad. A kind of change of pace to tuna or chicken or egg salad. So, it's salmon that we mix with a little bit of mayonnaise, some herbs, some dill, some scallions, lemon juice, capers. And finally, a garnish. We're going to put on some pickled red onions that we also make here as well. Beautiful. Amazing. A little bit herbaceous, little bit acidic. It's really nice. Another favorite is the smoked fish Diablo sandwich. It's going to have pastrami smoked salmon on it. So, it's smoked salmon cured with pastrami spices, white fish salad that we make in-house, long hot cream cheese, and pickled jalapenos that we make as well. Brett's also fully committed to a good breakfast bagel sandwich. This is the Route 30. So, that's our take on a sausage, egg, and cheese. It's sausage that we make in-house, eggs, and then cheddar cheese. And this is the house-made corned beef and egg. That's good, right? Pastrami seasoning. On the locks. Listen to me, everything there is so delicious. So, go check them out at Bart's. I love the homecoming for them. I do too.