NY Bagel Cafe and Deli coming to U Street (No Fooling)

NY bagel cafe & deli dc
1017 U Street, NW

Thanks to a reader for sending:

“Noticed this while walking down U between 10th and 11th. This appears to be a chain bagel place but given the shortage of bagels in this city, I’ll take it.”

Lovely Yogurt opened on U Street back in 2012.

NY Bagel’s website says:

“Why Our Bagels Are Great!

First we start with the best possible ingredients, like powdered barley malt, not the less expensive liquid malt or no malt at all, like our competition. The bagels are then allowed to rest for 12 hours on fermentation boards giving them a deep flavor and crust. After the 12 hours, our bagels are ready for kettle boiling. The bagels are then hearth baked creating a true NY style bagel that is crusty on the outside and chewy on the inside.”

You can see their menu here.

Anyone ever eaten at one?

18 Comment

  • Don’t be toying with my belly, PoP. People have ended up in the hospital for lesser infractions.
    That said, this is a 5 minute walk from my front door. Sweet baby Jeebus.

  • samanda_bynes

    oooh bagels. this city needs more bagels. dunno if i’ll stop by it because I have Bethesda and Bagels Etc near work..but I’m always down for some a dat lox

  • Will the bagels also be 8 calories?

  • But seriously, if you have a Kitchen Aid mixer, bagels are not hard to make at home. It’s nice to find good, fresh ones wherever you can, but in terms of quality bread products, this one is a cinch for the home baker.

    • I’m an experienced cook and baker, but I find bagels to be a lot of work. Making the dough is easy, but finding space to let them sit for 12+ hours, then boiling them, then baking them. It takes days overall and a couple of hours of work, and mine come out kinda flat/unrisen anyway. I’d be happy to buy the real thing from professionals.

  • Yes, yes, yes! I’ll be first in line when the open — can’t wait for a neighborhood bagel place!

  • Will they be using water imported from NYC? Otherwise they won’t be real new York bagels.

    • NO NO NO. This is a common misconception. The fact is most bagel places outside of the NY area steam their bagels, rather than boil them properly, like this place seems like they’re gonna do. It has nothing to do with the water. I am a native NY’er and can attest to few places in Maryland that do it right.

  • Their website says “Bagels are delivered to your store par-baked, so you don’t have to make them, just bake them.” Who knows how THAT will taste

  • But no lox?

  • its a chain. it will be ok, but not great.

  • I have a feeling just because it has the word “NY” in the name, people will go crazy over it but in reality, it will be more like NY Fried Chicken and Pizza.

    • justinbc

      +1, exactly. Putting NY in the title is meaningless.

    • It’s because true NY style bagels are better than anything you can get in the city right now. That’s reason to get excited. If it was NY style Cajun food, people wouldn’t be excited, they’d be confused. People are not excited just cause NY is in the name.

  • Too much NY mediocrity. Sign me up for Montreal-style bagels!

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