Latest news with #Bev'sBagels
Axios
13-06-2025
- General
- Axios
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.
Yahoo
16-05-2025
- Business
- Yahoo
Bev's Bagels opens in Detroit's Core City with chewy, crisp bagels and diner vibes
After an early May soft opening, Detroit's new spot for bagels that started as a pop-up and grew to a loyal following officially opened its brick-and-mortar home. In Detroit's Core City is the beloved Bev's Bagels from Max Sussman, a Huntington Woods native and James Beard Award semifinalist. Now open seven days a week and billed as a 'bagel diner,' Bev's Bagels, named after Sussman's grandmother, pairs Jewish bagel traditions in a diner setting. Various bagels are offered paired with wild-caught fish, schmears and as inventive sandwiches. 'Our standards at Bev's are probably a little obsessive, but that's the only way I know how to do it,' says Sussman. Sussman says he's 'spent years chasing the perfect bagel' and found it using 'organic ingredients, wild fish, and a product that makes you actually feel good.' Chewy and crisp are what Bev's Bagels signature bagels are noted for. Bagels are $2.50 each, or $5 for a bagel and schmear. A baker's dozen of bagels is $30. Bev's Bagels menu includes: Bagel varieties include plain, salt, sesame, everything, pumpernickel, pumpernickel everything, za'atar, poppy seed, cinnamon raisin and spicy furikake. Pizza bialy and salt sticks. Cream cheese schmear flavors are green goddess, chili crisp, roasted garlic and scallion, pimento cheddar, za'atar and olive cream cheese, plus classics like plain, lox & chive, and a vegan alternative. Bev's Bagels sandwiches ($10-$15) include those with salmon, whitefish, tuna and even one called the 'Healthy Elvis' with peanut butter, banana and ham. Breakfast bagel sandwiches are with a fried egg or scrambled eggs with lox and onions, according to the shops online menu, are $8-$14. Sussman also plans to introduce a rotating seasonal bagel variety. The interior of Bev's Bagels, designed by Chelsea Hyduk, leans more to a diner feel than a bagel shop and is centered around a counter with 10 barstools and with open-kitchen views, according to a news release. 'When we designed Bev's, I wanted it to feel like the kind of place that's always been there,' Sussman said. 'I've always loved diners, where you can sit at the counter, chat with the cook, and feel like a regular the first time you walk in. That's the energy we're bringing to bagels.' Sussman is a cookbook author along with his brother, Eli, and is known for his work in New York's culinary scene at Roberta's and The Breslin. In 2012, Sussman was named a semifinalist for a James Beard Award Rising Star Chef of the Year in New York. Bev's Bagels began in 2023 out of Sussman's house and has since attracted a cult-like following. More recently, the pop-up has been taking place at the Argus Café on Packard in Ann Arbor. At Bev's, customers can sip on Ann Arbor-based Roos Roast drip coffee and a selection of non-alcoholic drinks including those from Detroit's own Casamara Club. While Bev's Bagels had a early May soft launch, the shop is now open 8:30 a.m. to 2 p.m. daily unless they sell out. In Detroit's Core City, Bev's Bagels is at 4884 Grand River, Unit 1B. On Instagram follow @bevsbagels or visit Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. This article originally appeared on Detroit Free Press: Bev's Bagels opens in Detroit's Core City with chewy, crisp bagels
Yahoo
10-04-2025
- Business
- Yahoo
Bagels returning to Detroit's Core City: Ann Arbor's Bev's Bagels to open
A popular Ann Arbor area bagel pop-up with a loyal following is bringing its sourdough bagels and sandwiches to a permanent home in Detroit's Core City neighborhood. Bev's Bagels from Huntington Woods native and award-winning chef Max Sussman is filling the space that housed the former and beloved Detroit Institute of Bagels (DIB). Sussman's wildly popular pop-up, named after his grandmother and paying homage to his family roots, is his take on Jewish bagel traditions. A late spring opening in the former DIB space is planned, according to a news release, with a focus on organic sourdough bagels and bagel sandwiches. Detroit Institute of Bagels, commonly known as DIB, abruptly shuttered last July. The beloved DIB took over the space of Ochre bakery, another previous Core City favorite. While Sussman is opening a brick-and-mortar in Core City, Ann Arbor pop-up followers need not worry. Sussman plans to continue the Ann Arbor pop-ups once the Detroit spot opens. In Core City, expect Bev's Bagels sandwiches to use carefully sourced ingredients such as wild-smoked salmon and ethically raised meat. "Making bagels is a huge passion of mine and I'm so excited to offer really great bagels to Detroit,' Sussman says. 'Opening in Core City feels like an incredible opportunity to build on something that was so special to the community and still so needed.' Chewy and crisp are what Bev's Bagels signature bagels are noted for, but the bagel sandwiches will also be the highlight in Core City. According to a news release, Sussman's bagels start with a sourdough starter paired with organic flour and some whole grains. In Core City, Bev's Bagels will offer creative schmears, bagel sandwiches with carefully sourced ingredients, bagels-to-go, coffee and other specialties daily. 'I'm pretty obsessive over the details, so the sandwiches will all have these amazing components, from creative schmears to wild smoked fish to ethically sourced meats,' Sussman said. The Core City location also plans to offer menu options designed for catering small and large gatherings. Bev's Bagels began in 2023 out of Sussman's house and has since attracted a cult-like following. More recently, the pop-up has been taking place at the Argus Café on Packard in Ann Arbor. Sussman is a cookbook author along with his brother, Eli, and is known for his work in New York's culinary scene at Roberta's and The Breslin. In 2012, Sussman was named a semifinalist for a James Beard Award Rising Star Chef of the Year in New York. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. Subscribe to the Free Press. This article originally appeared on Detroit Free Press: Bev's Bagels coming to Detroit's Core City in late spring
