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Tag Archives: Brooklyn

Bergen Bagels | Brooklyn, NY

Bergen Bagels (Facebook / @BergenBagelsMyr)
536 Myrtle Ave. (map it!)
Brooklyn, NY 11205
(718) 789-9300
Open daily 6a-11p
Accepts cash & credit/debit
Vegetarian/vegan/gluten free? Y/N/N
Kid-friendly? Y

Date of Visit: Sunday, October 21, 2012 at 10:00 a.m.

In addition to our sweet stop at Dough on our way out of Brooklyn, we wanted something savory as well. Because we couldn’t return home without a bag of fresh bagels, we decided to double-up and grab second breakfast while picking up the goods.

A quick online search revealed a nearby Bergen Bagels, which boasted a good history and solid reviews. This location had recently moved to a new spot, which was clean, bright, and easy-to-find. The location was so new that Google Maps still had the old place listed.

We caught it right at opening, and lines quickly grew. If native Brooklyners were gathering for bagel breakfasts, then we knew we were in the right place.

There’s something really delightful about catching a restaurant right when they open, when the displays are neatly organized and completely loaded with food.

And the spreads and salads are packed full of goodness. It’s so full of potential.

We were in bagel mode, so it was breakfast sandwiches for us. My wife chose their smoked salmon spread on an everything bagel. It was appropriately smoky and salty, with the right creamy texture, and went perfectly with the all-flavors-combined of the everything bagel.

And I was stunned to learn of the existence of an egg-in-the-nest bagel sandwich. Why, oh why, have I never thought of this before? It’s. So. Obvious. To make eggs in a nest, you need bread with a hole in the middle, in which to crack an egg. So why not a bagel? (Or a donut… hmm, future blog post in the making here…)

I know I’m over-reacting, but come on! Even though the egg was added after the bagel was baked, I loved how the egg still felt like it was just part of the bagel itself.

Here’s the bottom view. Egg yolk appropriately cooked through.

And the work in progress. It’s a surprisingly filling breakfast: a monstrous mound of fresh, chewy everything bagel with a fully cooked egg. Salty, nutty. Carbs and protein. If I lived in the neighborhood, this would be my everyday snack.

Of course, we took a baker’s dozen of bagels home with us, and enjoyed every one. If there’s anything I learned on this NY trip, it’s how to appreciate a good everything bagel.

Bergen Bagels on Myrtle on Urbanspoon

Dough | Brooklyn, NY

Dough (Facebook / @doughbrooklyn)
305 Franklin Ave. (map it!)
Brooklyn, NY 11238
(347) 533-7544
Open daily, 7a-5p
Accepts cash only

Date of Visit: Sunday, October 21, 2012 at 9:00 a.m.

As we were saying good-bye to New York, we still managed to sneak in some delicious eats. Before we even hopped in the car, we walked with our friends down the street to Dough, a corner shop in the neighborhood serving big donuts to a steady line of regulars.

The shop seemed empty when we first arrived, but within seconds it was crowded with folks nabbing fresh donuts and coffee, then sneaking back out the door. The customer area is fairly small, with just a small counter and a couple seats if you want to stay. But the retail front is surrounded by big glass walls that let you see into the back and side rooms, where a small army of bakers is busy at work.

We managed to find some room to stand and nibble on donuts, and watch one baker roughly chopping chocolate.

Despite the small size, their output is clearly enormous, as evidenced by the loaded carts and vans parked out front.

Dough specializes in one type of donut: large yeast donuts with a variety of very creative toppings. There’s no simple sprinkles or vanilla icing here; they dowse these bad boys with chocolate, fruit, nuts, even flowers.

Let’s take a look in their display cases. Example one: a cafe au lait donut topped with strussel.

Example two: a pumpkin donut with a light glaze and pepitas.

We attacked our box of donuts with gusto. Our selection included (clockwise from upper right) coconut, hibiscus, chocolate with cocoa nibs, and blood orange. These donuts back a punch flavor, so these aren’t easy coffee-and-a-donut type donuts. These are “I’ll slice a small piece off each one” donuts. The chocolate was rich with a slight bitter edge, the coconut nice and toasty, the bloody orange very strong, citrusy, and a tad sour from the acid in the actual slices of orange. And the hibiscus? Well, I don’t know how else to describe it but sweet and floral. All four were really delicious and fascinating types of donuts – like nothing I’ve had before. I like that they seem to use a base recipe for the yeast donut, and then use the toppings to really distinguish them.

As we were headed out of town, we didn’t linger too long over the donuts, but I’d love to go back and try even more.

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