The idea that bagels are for everyone drives the efforts of one pop-up bagel concept that has now secured itself a permanent home in Roslindale. Exodus Bagels toasts the notion that bagels "don't discriminate based on one's salary or station in life," and owner Adam Hirsh has fully embrace that line of thought while working towards opening the concept’s first brick-and-mortar.
Exodus Bagels is moving into 2 McCraw St. in Roslindale and will aim "to create a space where people from all walks of life visit and feed and begin to make connections with one another," according to its newly launched Kickstarter page. Along with his wife and business owner Priscilla Andrade, Hirsh has built a solid team to get the Exodus diner and deli off the ground, including executive chef Seth Morrison and sous chef David Dubois.
Exodus is looking to raise $60,000 to offset the cost of getting the business up and running. That includes turning a former front office space into a full-service dining room that will seat 60 people, complete with a diner-style counter.
Ideally, Exodus will transfer its operation to the new location in August and produce its bagels on site, while catering and selling bagels at markets and pop-ups as it works to secure the necessary licensing to turn the place into a restaurant. The goal is to sell food onsite starting in December, with walk-up service and self-serve seating in the dining room, followed by table service for weekend brunches in February and later weekday and dinner service.
"Our biggest hurdle will be the achievement of the very necessary restaurant zoning variance," Hirsh wrote on the Kickstarter page, but once that is secured, Exodus will be good to go.