Latest news with #bagel
Irish Times
4 days ago
- Business
- Irish Times
Bagel Shop by Artybaker review: This authentically French Kimmage bakery offers the best bagels in Dublin
What's on offer? Bagel Shop by Artybaker is owned by Romain Tessier, a French baker originally trained in the Loire Valley, and his wife Suzanne Hodgkinson. It opened in Sandycove in 2021 and now has six locations across Dublin , including Kimmage , Sandymount , Dalkey , Bath Avenue, Grand Canal Dart , and Blackrock Market. Tessier applies traditional French baking techniques to a small-batch, high-quality model. Croissants are made over three days, with long fermentations and careful lamination. The bagels follow a similar principle – boiled, well-glazed and baked for texture – and are offered plain, sesame, jalapeño or everything. Pastries are a major strength, including a Swiss roll with vanilla custard and chocolate, and a honey and sea salt croissant. All products are made from scratch with an emphasis on timing, fermentation and consistency. Artybaker now employs 30 people and produces everything in-house using time-honoured methods. The bagels, in particular, are widely regarded as among the best in the city. What did we order? Turkey club bagel sandwich (sesame), pastrami bagel sandwich (jalapeño & cheddar), veggie bagel sandwich (everything) and lox bagel sandwich (plain). READ MORE How was the service? Very pleasant. You wait your turn and order at the counter. Was the food nice? The pastrami bagel with jalapeño and cheddar was the standout. The bagel had a good glaze and proper chew. The cheese had melted, although Swiss cheese would be preferable to cheddar. The filling was generous: pastrami, cheddar, pickled cucumber, iceberg lettuce and a tangy mustard-based sauce with noticeable acidity. Flavours were sharp and well balanced. The turkey club on a sesame bagel was my least favourite. It came loaded with good quality turkey, grilled bacon, tomato, Swiss cheese, and mayonnaise. I found it a little bit bland, but my wingman ranked it top. The lox on a plain bagel was a classic salmon and cream cheese bagel with red onion, cucumber and capers. The salmon was farmed, which is to be expected. It was good quality and firm. The veggie on everything bagel was slathered in cream cheese and stuffed with avocado, tomato, cucumber, coleslaw, iceberg lettuce, capers and dill. The avocado was properly ripe and the overall mix was fresh and balanced. A strong vegetarian option. What about the packaging? Bagels are packed in pretty pink and white striped bags, wrapped in recyclable paper. What did it cost? €43.50 for lunch for four people: turkey bagel sandwich, €10.50; pastrami bagel sandwich, €10.50; veggie bagel sandwich, €10.50; and lox bagel sandwich, €12. Where does it deliver? The Kimmage store opens 7.30am – 3pm. There is no delivery, it is takeaway only. Would I order it again? Yes, these are the best bagels you'll get. They're on the expensive side, but they make for a very good lunch.
Associated Press
04-08-2025
- Business
- Associated Press
Bagel Market Expands to Financial District with Fifth Location Opening on Wall Street
Strategic expansion into NYC's financial hub marks 400% growth milestone for classic bagel concept. 'Opening on Wall Street feels like a full-circle moment for us'— Jimmy Stathakis NEW YORK CITY, NY, UNITED STATES, August 4, 2025 / / -- What started as a single midtown operation serving businesses with a love for real food and real connection is now becoming a part of one of the most iconic streets in the world. Bagel Market is proud to announce the opening of its fifth location at 110 Wall Street, bringing its signature warmth, wit, and freshly baked New York bagels to the heart of the Financial District. The Wall Street location represents significant growth for the classic bagel concept, which has expanded from one to five locations across Manhattan's most coveted real estate markets. With prime locations in Grand Central, Times Square, Hell's Kitchen, and Pace University, Bagel Market has established itself as a go-to destination for New York's most discerning food enthusiasts. More than just a bagel brand, Bagel Market has become a morning ritual and midday escape for thousands of New Yorkers, a place where the smell of fresh dough meets the buzz of city life, and where every sandwich tells a story. Now, that story continues on Wall Street. 'Opening on Wall Street feels like a full-circle moment for us,' said Jimmy Stathakis, founder and owner of Bagel Market. 'We started Bagel Market with a belief that great food could bring people together, no matter how busy their day or how big their ambition. The Financial District represents the pace, power, and potential of New York, and we're honored to now be part of its daily rhythm.' The Financial District location strategically positions Bagel Market to serve the area's 300,000+ daily workforce, including major financial institutions, law firms, tech companies and growing residential market that have increasingly made Lower Manhattan their home. What sets Bagel Market apart in New York's competitive food landscape is its commitment to flavor, freshness, and flair. Every menu item is designed with care right from hand-rolled, kettle-boiled bagels made fresh every morning to signature egg sandwiches and stacked deli classics featuring house-made spreads. This isn't your average grab-and-go. This is slow-crafted food for people in a fast-moving world - the kind you'd expect from a place known for some of the best bagels in NYC. A positioning that resonates strongly across Bagel Market's growing footprint. With this newest opening, Bagel Market continues its mission to redefine what fast-casual food in NYC can look and feel like, capitalizing on the estimated $1.2 billion New York breakfast and lunch market. The brand's focus on premium ingredients, handcrafted preparation, and elevated customer experience has created a differentiated position in the crowded NYC food scene. 'Great food isn't just about taste,' adds Stathakis. 'It's about connection. It's about knowing that even in the busiest part of the city, you can still find something warm, honest, and made with love.' About Bagel Market: Anchored in New York City's rich food culture and guided by a deep respect for culinary tradition, Bagel Market, founded by Jimmy Stathakis, reimagines the classic bagel shop with a modern, elevated twist. Here, old-school techniques still matter. Every bagel is hand-rolled, kettle-boiled, and baked fresh each morning, just like the iconic delis that defined generations of New Yorkers. Located in Grand Central, Times Square, Hell's Kitchen, Pace University, and now Wall Street, Bagel Market continues to grow across Manhattan while staying true to its mission: serving food that's thoughtfully crafted, deeply satisfying, and unmistakably New York. For more information, visit Investment Inquiries: [email protected] Yiota Kane Bagel Market +1 212-681-6248 [email protected] Legal Disclaimer: EIN Presswire provides this news content 'as is' without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
Times
30-06-2025
- Business
- Times
It's still OK to like ‘American' food — here are London's best
'I wasn't looking to open a bagel shop,' says Dan Martensen, founder of It's Bagels ( 'I was just a New Yorker in London who wanted a proper bagel.' What began as a lockdown craving fast developed into an obsession, as Martensen strove to perfect the taste and texture of Manhattan's culinary icon. Yet the closer he came, the more he realised the final missing ingredient wasn't the Manhattan water, as many claim; it was the 'feeling of a bagel shop: the music, the photos of and by New Yorkers, the subway maps, the shouting servers.' Five years on, Martensen has three across London, in Primrose Hill, Westbourne Grove and Soho. It's a familiar tale among the new wave of restaurateurs dishing up regional American food in London — the realisation that the flavours they are looking to create are inextricably linked with the cultures that gave rise to them. This was true of the fast-food chains that gave American food culture a bad name — McDonald's and Burger King, say — brands that still capture a particular type of 1950s Americana. But it is even more pertinent when it comes to the regional cuisines that have historically not been well represented in the UK. • Read more restaurant reviews and recipes from our food experts 'The buffalo wings you'll get here are as good as any you'd get in Philly,' JP Teti says. He's founder of Passyunk Avenue ( London's 'First True Philadelphia Jawn'. 'My aspiration was more to sell the Philly lifestyle than it was cheese steaks and picklebacks,' he says. The walls are covered with Philadelphia Eagles merch and dollar bills, there's a lifesize model of Danny DeVito by the loos, and the service is generous and fun with a 'a little bit of Philly frankness' mixed in. It is, Teti says 'an intensely ethnic cultural experience'. 'Food is an output of culture,' Jacob Kenedy, chef patron of Plaquemine Lock ( points out, 'and the food of Louisiana is very symptomatic of where it has come from.' At Plaquemine Lock, Kenedy serves Cajun and Creole cuisine: a melting pot of Louisiana's French, African and American cultures. The restaurant is a love letter to New Orleans (where Kenedy has family) and to his fascination with how 'a truly repugnant period in history — slavery — resulted in a comfortable marriage of cuisines and cultures that permeates everyone's life, everywhere,' he says proudly, pointing out the city's formative influence on jazz and cocktails. Unlike more generic iterations of southern cuisine in the UK, this food feels as nuanced as the walls adorned with family memorabilia and hand-painted Mississippi murals. It is, on the one hand, part of a larger, longstanding trend toward more regionally specific restaurants in London. Just as Brat is Basque, not Spanish, and Bouchon Racine is Lyonnaise not French, so Plaquemine Lock is Louisianian, not American. Yet it feels more significant, in part because of the identity crisis gripping the States, in part because American food has been (and still is) so caricatured. 'Dude food, mama's mac and cheese, fast food — everything has been obvious pastiche,' the chef Tom Browne says. In 2014 he founded Decatur ( a pop-up restaurant showcasing southern specialities like shrimp boils. The clichéd American food that has made its way round the world, Browne reckons, 'has been linked to capitalism, rather than immigrants seeking a better life'. The truth is that most American food comes out of the waves of newcomers who have settled in different parts of the United States and made their culinary peace with what came before them. 'The regional foods which are associated with different immigrant communities, and the interplay between them, that's what's interesting,' the food writer Felicity Cloake reckons. Tex-Mex for her is a perfect example. Richard Burghardt, the co-founder of D Grande in Chiswick, agrees. 'It's wildly varied because it's had decades of evolution since Mexican immigrants first established Mexican restaurants in Texas — and the cuisines of Mexico are wildly varied in the first place,' he says. Hence a menu that includes fajitas, whose name is derived from the Spanish word for belt but which first emerged on the ranches of West Texas — only to be evolved into the sizzling, steak-and-salsa dish we know today. When the Philadelphian Teti opened Passyunk, it was because he would 'constantly see new American hospitality concepts here that were broad brush and generalist, when the America I know is idiosyncratic and regional.' Of course, it is impossible to talk about American food without mentioning the man in the White House. Not one of the restaurateurs I speak to are running 'political' restaurants — yet Trump's effect on their country's global reputation in the last six months has made their specificity interesting. 'Trump's own burger-based diet reinforces the very clichés that these restaurateurs have been trying to upend,' Browne says. Like his political ideology, Trump's view of American food is informed by 'a rose-tinted idea of America under Eisenhower in the 1950s: the glory days of fast food, and people getting refrigerators. They are his glory days — not the glory days of American cuisine,' says the journalist and podcaster Jon Sopel, who found much to love in its regional specialities during his six years as the BBC's North America editor. • Your guide to life in London: what's new in culture, food and property Nevertheless, 'Brand America suffers as a result of what Trump is doing, and that applies to food as much as anything else,' he continues, pointing out the declining interest in American tourism in the UK and in Canada, where he was struck recently by efforts of several restaurants to highlight their use of Canadian, not American, produce. 'When you're in the business of selling Americana via a hospitality medium, it is not entirely helpful when the government of the day launches a global insult tour that undermines the values that many people find so attractive about American culture,' Teti says. The specific cultural nuances of Passyunk Avenue, which Teti feared would be lost on non-Americans, have proved a saving grace. 'American regionality — its glories, weirdnesses and aspiration — is what we represent and it's a bite-sized interpretation of America which people everywhere can relate to or at least find curious.' Americans are proudly American — but their local identity matters as much, if not more. 'The way I feel when I say I'm American versus when I say I'm a New Yorker is very different,' says Martensen, who points out that New Yorkers are New Yorkers first and foremost. Equally, 'the people of New Orleans have this passionate, enchanted relationship with the place,' Kenedy says, 'which I can't recreate at Plaquemine, but I try.' Politics and dinner are not supposed to mix. 'One is powerful and scary, and the other is delicious,' says Kenedy. In their passionate regionality, these restaurants showcase what non-Americans love about American dining: the generosity, the familiarity, the funny blend of excitability and earnestness. In so far as these restaurants are political, it's as 'an antidote to the disappointment and malaise', Teti says. 'We're showing this positive form of America, which we hope will come again and will cling on to.'
Daily Mail
05-06-2025
- Politics
- Daily Mail
NYC mayoral hopeful brutally mocked over 'diabolical' breakfast order
NYC mayoral candidate Andrew Cuomo has been blasted online over his breakfast order after confessing he preferred an English muffin to a bagel in a new interview. Cuomo ignited harsh criticism after he was asked 'what is your bagel order or favorite breakfast sandwich?' as he answered 10 questions for the New York Times. He candidly admitted: 'Bacon, cheese and egg on an English muffin, and then I try to take off the bacon, but I don't really take off the bacon. 'The bagel I try to stay away from, to keep my girlish figure.' The Democrat, 67, is attempting to make a political comeback after his resignation from office in 2021 following a slew of sexual harassment allegations, all of which he has denied. Yet, the controversial breakfast order may have foiled his chances as New Yorkers have dished out relentless disapproval of his brave admission. 'I have never seen my Jewish father so distraught as when he read that Andrew Cuomo 's bagel order is an English muffin,' one said. Another said: 'I don't understand how you don't have a normal answer to "what kind of bagel do you like" when YOU'RE RUNNING FOR MAYOR OF NEW YORK CITY.' To which one user responded: 'To be fair, his favorite borough is Westchester.' 'Answering the question of what's your bagel order with 'English muffin' as not only a New Yorker but a candidate for the MAYOR of NYC is DIABOLICAL,' one user commented 'Answering the question of what's your bagel order with 'English muffin' as not only a New Yorker but a candidate for the MAYOR of NYC is DIABOLICAL,' one user commented. Cuomo's phrasing while answering the question also has many doubtful of his New York ties. 'Cuomo saying "Bacon, cheese and egg" and not "Bacon, egg and cheese" shows his true colors,' one said. 'Guy is a psychopath.' 'Saying "bacon, cheese and egg" instead of baconeggancheese is not only disqualifying for Mayor but should result in deportation from the entire tri-state area,' another harshly suggested. 'The way my brain immediately autocorrected it to bacon, egg and cheese so I didn't see the problem until "girlish figure,"' another wrote. 'He's not winning any NYC office with that kind of information out in the public.' 'Nowwwwww Y would this man destroy his chance to win, Lol this is a sin to most of us NEW YORKERS.' 'This will probably lose him more voters than the sexual harassment and aged care home deaths.' However it wasn't only left to the public to rip the hopeful Mayor to shreds for the 'diabolical' order. City Councilwoman Joann Ariola posted on X: 'Honestly, calling it a "bacon, cheese and egg" instead of a bacon egg and cheese should be a disqualifying offense.' Zohran Mamdani, polling second behind Cuomo in the Democratic Party primary for the mayoral position, chimed in on the breakfast order at a press conference on Tuesday. 'It confirms so much of what we feared about Andrew Cuomo, not just that he doesn't know how to order a bacon, egg and cheese, but also the fact that this is a man who New York City has been something he's understood more through his television screen than actually by walking the streets,' Mamdani said, the New York Post reported. 'And we've seen that over the course of this campaign, he seems to be afraid of the city. 'He spends his time between his car and his $8,000 a month apartment in Midtown, and we don't ever know when we're going to see him, other than when it's legally required of him to be present.' But Cuomo is not the first to to have sacrilegious New York food tendencies, as one commenter wrote: 'I mean NYC did elect a mayor who ate pizza with a fork and knife.' Former Mayor Bill de Blasio caused a major stir across the five boroughs when he used utensils to chow down on a New York slice in 2014. A photograph of de Blasio using utensils spread across Twitter and prompted mock outrage among New Yorkers on blogs and news sites. Responding to the pizza palaver, de Blasio defended the approach, saying that his Italian ancestry is behind his decidedly un-New York pizza-eating style. The 2025 primary election in the heavily blue-leaning Big Apple is scheduled for June 24. Despite the food faux pas, Cuomo remains favored to win, though socialist Mamdani has been gaining. New York City uses ranked choice voting which could end up deciding who takes on Republican Curtis Sliwa and incumbent Eric Adams running as an independent in November.
Forbes
19-05-2025
- Business
- Forbes
A New Food Creation Hits NYC: The Flattened Pizza/Bagel At Bagizza
New York City's foodies are fascinated by the latest trend including a flattened pizza bagel ... More introduced at Bagizza on Madison Avenue in Midtown Manhattan. Back in May 2013 chef Dominique Ansel in his eponymous SoHo bakery on Spring Street in NYC introduced the cronut, a croissant blended into a doughnut. He produced only about 250 a day, creating long lines around the block, which turned into a media sensation. Clearly Ansel majored in pastries and minored in marketing. And now restaurateur Michael Park, executive chef Steven Cho and master bagel maker Alex Baka at Bagizza, which debuted on May 15, on Madison Avenue and 49th Street, near the Waldorf Astoria, have introduced their own concoction: a flattened pizza bagel. Indeed they originally called it a 'flagel' but were contacted by a lawyer who informed them that this term was copyrighted and if they used it, they'd be sued. So the 'flagel' name vanished and quickly turned into the pizza bagel, which doesn't quite have the same zing. A Google search revealed that Bagel Boss, which owns over a dozen bagel shops on Long Island, Queens and Manhattan, created the flagel. Baka said the 3 of them were brainstorming and said to each other that bagels and pizza are both NYC staples so why don't we combine them together? Flat pizza bagels emerged. Knowing how foodies operate, owner Park created the name Bagizza combining the words bagel and pizza together, to create a new food trend. At least that's the goal. Baka says it blends the bagel with pizza because it's prepared with 'bagel dough then hand-rolled and cold-fermented, then run through a sheeter until flat, then quickly boiled in a kettle with honey and spiced rum.' So it comes out as a bagel and is turned into pizza. It can be topped with high-quality pizza ingredients like San Marzano tomatoes, house-made marinara and premium cheeses such as Grande and Calabro mozzarella. It also offers Hawaiian pizza and broccolini pesto. Though it sounds as if it would be laden with a thousand calories, Baka says the individual pizza bagel, without the toppings, registers at 360 calories. It avoids using sugar, which would increase the calorie count, and relies on malt syrup, which is sweet but lighter on calories. Baka admits that taking photographs of the bagel pizza is a natural for many Gen Xers and millennials on TikTok or Instagram. Admitting that he's more focused on the food than the photography, he adds, 'We're making everything with practical deliciousness in mind, and if it happens to look good on camera, that's also great.' And since Bagizza is open 24/7, it serves all meals 'from breakfast bagels and coffee to lunch, dinner and late-night bites,' Baka adds. He says the guests can order the pizza bagel whenever they want but most people veer toward traditional breakfast items such as its bacon, egg and cheese sandwiches. Baka says Bagizza operates like their 'new favorite diner or 24-hour café.' Hence, people can opt for acai bowls, regular bagels, salads, or dinner items like short ribs. He calls it a diner 'with an elevated edge.' Baka himself is originally from Thailand but was raised in Woodside, Queens and also operates Pattanian, a Thai restaurant in Ridgewood, Queens. How does he handle both? 'I don't sleep much,' he admits. Asked about Bagizza's target audience, Baka says it expects to attract many tourists, but also residents who live nearby and office workers. 'There's nothing quite like it in the vicinity. And prices, for this area, aren't too expensive,' he says. In the future, he expects that flat pizza bagels could be turned into a consumer-packaged goods item, sold in supermarkets, like bagel bites.. And then they'd consider opening another one or more Bagizza's in New York City and might explore other states. Flat pizza bagels could be here to stay.
