It’s Not The Water That Makes New York Bagels and Pizza Great

Why Nora Proves It’s Not the Water That Makes NYC’s Signature Baked Goods So Delicious

I’m a former New Yorker. I lived there for 20 years. I ate pizza and bagels constantly. So, before you discount what I’m about to say, just know: I’ve logged the hours, the lines, and the carbs.

Let’s clear this up once and for all—New York City’s pizza and bagels are not iconic because of the water.

I know, I know. That’s heresy. It’s what we’ve all been told forever. But the “magic NYC water” theory? It’s pizza propaganda. There are plenty of scientific studies debunking this myth, and a quick Google search will show that the water alone doesn’t magically turn dough into greatness. If it did, every city with decent plumbing would be churning out masterpieces.

What actually makes NYC food legendary is the people: the bakers, the pizzaiolos, the obsessives who dedicate their lives to getting it exactly right.

And Nora in West Palm Beach is living proof.

If you’ve ever tasted the Margherita pie at Juliana’s, or started your day with a BEC (Bacon, egg, & cheese), on an everything bagel from H&H, you already know the truth. These are two iconic New York institutions—now newcomers to the exciting Nora district—and somehow, impossibly, they taste exactly like they should. Even with Florida water.

And I couldn’t be happier.

H&H Bagels: The Ultimate Equalizer

H&H Bagels opened in 1972 and quickly became a New York legend. Hand-rolled, kettle-boiled, and baked to perfection, these bagels top just about every New Yorker’s “best of” list. The recipe is simple and uncompromising: unbleached, all-natural, non-GMO, unbromated flour—no shortcuts, no nonsense.

I have vivid memories of standing in line on West 80th Street at 6:00 a.m. on freezing February mornings. Shoulder to shoulder with construction workers, Wall Street traders, and grumpy grandmas. The H&H line was the ultimate equalizer. In that moment, you weren’t rich or broke, powerful or ignored—you were just a hungry New Yorker.

When the line finally broke through the doors, the blast of humidity and yeasty steam hit you like a warm, sticky wave. And that first bite? Pure comfort. The best possible way to start the day.

Walking into the sleek, contemporary H&H location in Nora feels different, sure. But that first bite hasn’t changed in 25 years. And that’s the point.

Juliana’s: Coal-Fired History, Perfectly Preserved

Juliana’s is the reimagining of the historic Grimaldi’s Pizzeria in DUMBO, Brooklyn. Patsy Grimaldi and his wife sold the original Grimaldi’s in the late ’90s to retire, parting with both the business and the name. But in 2012, Patsy couldn’t stay away. He came out of retirement to open Juliana’s—named after his mother—in the original location on Old Fulton Street.

They even revitalized the original coal oven, bringing back that signature upside-down pizza: smoky, crispy, and remarkably consistent. It’s pizza with soul.

Pat Grimaldi may be one of the few people I’ve ever met who loved pizza as much as I do. I remember 88-year-old Pat singing Sinatra to my wife and baby while stretching dough and launching pies into the glowing coal oven like it was second nature.

We lost Patsy last year, in February 2025. But I like to believe he’d be proud of Juliana’s in the Nora district—bringing his legacy, his standards, and his love for well-made pizza to West Palm Beach. Every pie still feels intentional, crafted with house-made components, high-quality ingredients, and a whole lot of heart.

Proof, Served Hot

These two NYC powerhouses may be the only New York transplants that Floridians don’t complain about. They’ve brought decades of masterful baking south—and Nora is better for it.

So no, it’s not the water.
It never was.

It’s the people. The process. The patience. And the refusal to compromise—even hundreds of miles from New York.

And honestly? That tastes even better