There were two more members there that morning: Daniel Stein and Richard Gottfried; they were in the kitchen, making sure the lox, cream cheese, bagels and eggs were ready for the next day's breakfast.
Bagels, lox, pastrami and pickles became mainstays of Jewish deli cuisine, which is the subject of a small, well-curated exhibition at the New-York Historical Society called " I'll Have What She's Having" .