The mail brought a devilish question about breakfast bagels, while someone wanted to know where to get a drink and a bite after seeing “The Merchant of Venice” on Broadway. I tried to answer these queries and more. As always, you can send questions about where to go or what to eat in New York to dinejournal@nytimes.com.

Q. This is a very simple request. I am looking for the best egg-and-cheese-on-an-everything-bagel sandwich in New York City. I have been on a minor quest for five years, eating great bagels but still looking for a place that has a grill or griddle on which to cook the eggs — not a microwave. Does anybody get great bagels and actually make a good egg sandwich? Can you save me some taxi rides, leg work and further disappointment?

A. This is not a very simple request. Breakfast sandwiches are like dry cleaners. Ask around and you’ll discover that the best ones are invariably those closest to the home of the person you’ve asked.

Moreover, the correlation between good bagels and egg sandwiches in New York City is and will always remain low. Good bagels are for schmears. They are for whitefish and belly lox. They are not for making into some kind of goyische morning Dagwood to be eaten in a pickup truck on the way to the hardware store. That is what bad bagels are for.