Photo yesterday by Steven
According to Grub Street's Chris Crowley, who first reported on the EV location, Joey Scalabrino and his business partner Mike Fadem first started making and selling bagels from their Williamsburg pizzeria, Leo, in 2020... before launching Apollo Bagels as a pop-up at Fanelli's in 2022. The two later hosted a series of bagel pop-ups in several cities, including Paris and Montreal.
Here's more about the bagels and the new space via Grub Street:
The bagels are crispy and chewy on the outside, baked to a shade of deep brown, with little blackened patches. And, as one recent fan put it, they've got "a good fluff-to-crunch ration." Made of sourdough, they're less dense than they look, bubbly on the outside with an airy interior.The 800-square-foot storefront is divided by a long counter for ordering. Seating is outside only, and the menu will remain tight: Sandwiches included smoked salmon with capers, red onion, and dill; whitefish salad; and a summertime tomato with olive oil. (Bagels will also be sold by the half-dozen and dozen, straight from the oven, with the standard spreads like cream cheese available, as well.)
Apollo had been teasing an East Village debut since late December...
Apollo will have some competition with Black Seed Bagels not too far away on First Avenue between 10th Street and 11th Street... and the two outposts of Tompkins Square Bagels are close enough.
