Let the Bagel Wars Begin
This week’s Y&H column is all about a new crop of bakers attempting to rid D.C. of its bagel inferiority complex. Bullfrog Bagels, from former Tabard Inn general manager Jeremiah Cohen, has already gained quite a bit of buzz for the New York-style rounds and bialys he sold out of at Cork Market last weekend. If you missed out, don't worry, because Bullfrog Bagels is back at Cork Market this weekend. Unfortunately, preorders are sold out, but there will be some bagels available for walk-ins at 10 a.m. on Saturday and Sunday. (Get there early—they disappeared fast last weekend.) Walk-in patrons will be limited to half a dozen bagels in plain, sesame, poppy, onion, and everything flavors. The bagels are $1.50 each.
Cohen says he hopes to continue weekly pop-ups—either at Cork Market or other local kitchens—until he’s able to find a space for a shop of his own. Also stay tuned for “rolling parties” where anyone will be able to sign up to help roll out the bagels.
Bullfrog Bagels isn’t your only new bagel option this weekend, though. Head to the DC MEETMarket in Logan Circle this Saturday from 11 a.m. to 5 p.m. where part-time caterer Los Verracos is also debuting its own New York-style bagels and bialys. Founder Wesley Tahsir-Rodriguez, who’s from northern New Jersey, took a course at New York’s Kossar’s Bialys in order to replicate the kind of bagel he grew up with. Bagels and bialys will go for $1.50 each, or $2 with cream cheese. Add sliced nova lox, cream cheese, tomato, red onions, and capers, and it’s $8. And for further New York nostaliga, Los Verracos will also sell black and white cookies for $2.
Top photo of Bullfrog Bagels by Jessica Sidman. Bottom photo of Los Verracos bagels courtesy Wesley Tahsir-Rodriguez