Boston has long played second fiddle to New York when it comes to bagels, but some pioneering chefs around the city have worked to dramatically stepped up the local bagel game in recent years. In many cases, bagel makers have started out with pop-ups and special events and later evolved into permanent bagel shops with intensely loyal followings.
At present, there are a few brick-and-mortar bagel places on the way, new menu items and collaborations, and plenty more pop-ups happening all over town. Here’s a look at what’s going on in Boston’s ever-growing bagel scene.
While Exodus prepares to open a permanent deli and restaurant in Roslindale, founder Adam Hirsh is going strong with the pop-ups. He’s about to launch a weekly series titled “Breakfast Bazar,” which will start on Saturday, April 1, according to Boston Magazine, and will operate at the Roslindale Farmers Market space on Poplar Street. Exodus will be doling out four breakfast sandwiches each Saturday in April, including bagels topped with lox, eggs, pastrami, cream cheese, and more.
Better Bagels is deep in the throes of construction for its permanent home in Boston’s Seaport. The team is making progress but does not yet have an opening date. In the meantime, they’re selling bagels wholesale to an assortment of places around the city, including 1369 Coffee House, Bourbon Coffee, 7ate9 Bakery, Mohr & McPherson, American Provisions, Tip Tap Room, Daddy Jones, and Grafton Street.
What started as a pop-up at Cutty’s Sandwich Shop in Brookline Village evolved into a popular Cambridge brick-and-mortar in late 2014 (and a favorite of Eater Boston readers). The Porter Square staple, which is now open seven days a week, is looking back at its pop-up roots and paying it forward, playing host to a pop-up of its own: Rabottini’s Pizza has been dishing out a few different versions of rectangular pizzas every Friday since last summer. While its creators, Dan and Erinn Roberts, are currently expecting a child and will put Rabottini’s on a brief hiatus after service on Friday, April 14, Bagelsaurus is stepping in to fill the pizza void.
On Mondays (and sometimes other days; keep an eye on social media), customers can now get cheese and fennel salami pizza bagels topped with basil oil, grated cheese, and a little sauce.
Two alumni from Somerville’s Forge Baking Company, Kimberly Chaurette and Alec Rutter, launched this wood-fired bagel pop-up, which has made a name for itself in Salem, appearing at Bambolina and local farmers markets. Now, they have found a permanent home a bit farther north and will be opening a brick-and-mortar location in downtown Biddeford, ME later on in 2017. For now, Rover will continue its regular schedule at Bambolina through the middle of next month, followed by a lighter presence as it prepares the Maine location. Rover will provide updates on its progress in Portland on social media.
Davis Square Donuts and Bagels
Plans for this forthcoming Somerville spot are reportedly back on, new owner George Dardonis told Eater earlier this month. Look for an April or May debut at 377 Summer St. in Davis Square.