Bev's Bagels opens in Detroit's Core City with chewy, crisp bagels and diner vibes

Yahoo

16-05-2025

After an early May soft opening, Detroit's new spot for bagels that started as a pop-up and grew to a loyal following officially opened its brick-and-mortar home.
In Detroit's Core City is the beloved Bev's Bagels from Max Sussman, a Huntington Woods native and James Beard Award semifinalist.
Now open seven days a week and billed as a 'bagel diner,' Bev's Bagels, named after Sussman's grandmother, pairs Jewish bagel traditions in a diner setting.
Various bagels are offered paired with wild-caught fish, schmears and as inventive sandwiches.
'Our standards at Bev's are probably a little obsessive, but that's the only way I know how to do it,' says Sussman.
Sussman says he's 'spent years chasing the perfect bagel' and found it using 'organic ingredients, wild fish, and a product that makes you actually feel good.'
Chewy and crisp are what Bev's Bagels signature bagels are noted for. Bagels are $2.50 each, or $5 for a bagel and schmear. A baker's dozen of bagels is $30.
Bev's Bagels menu includes:
Bagel varieties include plain, salt, sesame, everything, pumpernickel, pumpernickel everything, za'atar, poppy seed, cinnamon raisin and spicy furikake.
Pizza bialy and salt sticks.
Cream cheese schmear flavors are green goddess, chili crisp, roasted garlic and scallion, pimento cheddar, za'atar and olive cream cheese, plus classics like plain, lox & chive, and a vegan alternative.
Bev's Bagels sandwiches ($10-$15) include those with salmon, whitefish, tuna and even one called the 'Healthy Elvis' with peanut butter, banana and ham. Breakfast bagel sandwiches are with a fried egg or scrambled eggs with lox and onions, according to the shops online menu, are $8-$14.
Sussman also plans to introduce a rotating seasonal bagel variety.
The interior of Bev's Bagels, designed by Chelsea Hyduk, leans more to a diner feel than a bagel shop and is centered around a counter with 10 barstools and with open-kitchen views, according to a news release.
'When we designed Bev's, I wanted it to feel like the kind of place that's always been there,' Sussman said. 'I've always loved diners, where you can sit at the counter, chat with the cook, and feel like a regular the first time you walk in. That's the energy we're bringing to bagels.'
Sussman is a cookbook author along with his brother, Eli, and is known for his work in New York's culinary scene at Roberta's and The Breslin. In 2012, Sussman was named a semifinalist for a James Beard Award Rising Star Chef of the Year in New York.
Bev's Bagels began in 2023 out of Sussman's house and has since attracted a cult-like following. More recently, the pop-up has been taking place at the Argus Café on Packard in Ann Arbor.
At Bev's, customers can sip on Ann Arbor-based Roos Roast drip coffee and a selection of non-alcoholic drinks including those from Detroit's own Casamara Club.
While Bev's Bagels had a early May soft launch, the shop is now open 8:30 a.m. to 2 p.m. daily unless they sell out.
In Detroit's Core City, Bev's Bagels is at 4884 Grand River, Unit 1B. On Instagram follow @bevsbagels or visit bevsbagels.com.
Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: [e-mail]. Follow @SusanMariecooks on Twitter.
This article originally appeared on Detroit Free Press: Bev's Bagels opens in Detroit's Core City with chewy, crisp bagels