In its Fall Restaurant Preview earlier this month, the Times listed that Black Seed bagels would be opening its new location at 176 First Ave. on Sept. 17.
Based on that info, there were a few people expecting to find bagels being served from the former DeRobertis bakery location yesterday.
That wasn't the case.
Black Seed cleared up any confusion via Twitter…
@NameCantBe @evgrieve @nytimes Two more weeks. Hope to see you soon on 1st Ave!
— Black Seed Bagels (@BlackSeedBagels) September 17, 2015H/T @NameCantBe
Previously
10 comments:
So much hype, but I can't say that I'm looking forward to this. Lines likely blocking sidewalks, annoying people taking selfies with bagel sandwiches (who fucking cares?) and, of course, BLACK SMOKE. Why won't any owners COME ON HERE AND TELL US THAT WE NEEDN'T WORRY ABOUT THE SMOKY SMELL OR ANY TOXINS OR ANYTHING FOR THOSE OF US WHO LIVE NEXT DOOR? I'm concerned that this is going to be as problematic as the Elizabeth Street location. And they'll likely just say, oh, the smell is coming out the front (because it's basically all open now). And why all the hype? It's just another bagel shop. I SAY SUPPORT TOMPKINS BAGELS: At least he LIKES the neighborhood and is a GOOD NEIGHBOR. And his prices, while high, and not RIDICULOUS.
CRAP: THE NYTS says they'll "have more room for baking at the East Village location" so does that mean they've taken care of the fire smell and smoke problem, knowing that it was an issue on Elizabeth Street already? Can you reach out to BSB and get some feedback on this potential problem? I'm very concerned that NOBODY is mentioning that it has been properly dealt with. Business rules, after all, we just LIVE HERE. -NO BLACK SMOKE IN THE EV!!!!!!!!!!
Who's in charge over there, Vampire Biscuits?!
Drooling already!!
Can't wait to get me some BAGELS!
Try the smoked salmon on a smoked onion bagel with a smoked bacon sandwich on the side.They have so much smoke coming out of this place everything they make is naturally smoked
I wish I could work up enthusiasm for Black Seed bagels. It is probably no better nor no worse than places like Bagel Bobs on University Place between 9th and 10th Streets (if it is still called Bagel Bobs). I wonder about people who ooze enthusiasm for places like this or stores with $8 coffee. Why in heaven's name??
I'm confused. They bake the bagels in a wood oven? Seems odd.
@ 4:57: because they need something new at every moment on their idiot-feed, instra-like platforms. Bagels with black seeds? Damn, I'm sooooo original, such a foodie. Where's my book deal?
Tough competition with Tompkins right around the block but I don't mind having a couple options. Hopefully they're legit.
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