(In First Look, we visit a new restaurant or bar in Central New York to give readers an idea of what to expect. If you know of a new place, email me at cmiller@syracuse.com or call/text me at 315-382-1984. If I take your suggestion, I just might buy you a meal.)

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Liverpool, N.Y. — It’s 4 o’clock in the morning, and the lights are already blazing inside Bagel Bagel. The air smells like toasted sesame and yeast. Music hums softly behind the counter as brothers Ron and Reuben Snyder — who somehow look and sound wide awake — are slicing peppers, cracking eggs and trading jokes like it’s happy hour, not pre-dawn.

By 6 a.m., they’re bantering with customers who stumble in bleary-eyed and half-awake. A few regulars grab their order-ahead bags and coffee cups without breaking eye cont

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