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This is about Perfection

(Photo By Josh Resnek)

By Josh Resnek

I’m Jewish. Jewish treats are sometimes very important to me, the way Italian treats and Irish treats, Polish treats and Spanish and Mexican treats are important to me.

Lebanese treats are great. Israeli treats. Moroccan food. Turkish food. You name it I love it.

The photograph shown above is a dish I ate a few weeks back when I was in Beverly Hills in California visiting my daughter.

It is a simple treat but it was done so wonderfully, I figured I’d say a few words about it.

What you see above is lox and eggs with onions all scrambled together to perfection served with hash browns done to perfection with a toasted bagel with chive cheese – an integral part of this bit of heaven.

It was served to me at Nate’n Al’s Deli on North Beverly Drive right in the heart of Beverly Hill’s fanciest neighborhood.

Lox and eggs is served in many places. But most places have no idea how to perfect this plate, much less to serve it up in a way that it goes down like fine wine, forkful by forkful.

It’s all in the grade of lox that a restaurant uses.

At this place, the taste revealed one thing – the best grade lox.

The hash browns – just look at them – grilled perfectly – soft inside, toasted up all over outside.

There is no place in Boston where such a plate can be ordered much less served. There are pretenders but no Nate’n Al’s.

With the cold Coca Cola, $25 bucks.

Worth every dollar of that.

The next time you’re in Beverly Hills, stop in!

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