4 days ago
Bev's Bagels brings bold schmears to Detroit
A new bagel shop with adventurous flavors and carefully crafted sandwiches opened last month in the old Detroit Institute of Bagels space on Grand River Avenue.
The big picture: Before opening in Detroit, well-known chef and cookbook author Max Sussman started Bev's Bagels as a pop-up in Ann Arbor during the pandemic, Eater Detroit reported.
The bagels are cooked traditionally — shaped by hand, refrigerated overnight, then boiled and finished in the oven.
The vibe: Bev's has the feel of a modern diner. Customers can watch their bagels being assembled from bar-style seating.
What to try: Bev's serves traditional bagel varieties (sesame, plain and poppy seed, to name a few) and more adventurous choices (spicy furikake, za'atar and pumpernickel-everything).
Cream cheese flavors include lox and chive, za'atar and Kalamata olive, chili crisp and blueberry balsamic.
🥯 What Joe ordered: I kept it simple on my first visit last week and got a sesame bagel with a schmear of plain cream cheese ($5).
I prefer heavy cream cheese on my bagels. But this one was so overloaded that I had to wipe away a little while eating. There are worse problems to have.
Yesterday, I debated getting the smoked whitefish sandwich ($14) before deciding on the tuna melt, topped with cheddar, salt and vinegar chips and "a zesty sprinkle" on a poppy seed bagel ($13).
The sandwich was excellent and surprisingly easy to eat. Hastily made tuna salad can be runny, but Bev's tuna melt left no mess. I'll be ordering it again.
