From a press release:
“As plant-centric Oyster Oyster prepared to finally open its doors after years in the making, COVID-19 hit and the restaurant brainstormed ways to take care of staff it had already hired, and cover bills so it could hopefully, eventually open once this world pandemic was over. Enter: Scrappy’s Bagel Bar – a temporary weekend pop-up from Chef Rob Rubba, featuring homemade bagels and schmears, plus at-home mimosa kits served out of its sister restaurant Estadio. Scrappy’s Bagel Bar will be open Saturdays and Sundays from 11am until the bagels run out.
There were many factors that inspired the pop-up and helped it all come together: Rubba’s first job was baking bagels and making bagel sandwiches at a Manhattan Bagel shop in southern Jersey, he started his culinary career in pastry and often makes bagels at home for his family, and Estadio has fantastic bread ovens (which has allowed them to bake all breads in-house) at their disposal.
Rubba is serving up three different types of homemade Bagels ($2.25/each) – Everything, Sea Salt and Sesame – along with an assortment of Schmears, including French Toast Butter, Lox Spread, Baba Ganouj and Whipped Cream Cheese ($5-10/half pint).
To complete guests’ at-home brunch plans, Scrappy’s will also offer Mimosa Kits of woman-made, organic and biodynamic Cava from Parés Baltà + fresh-squeezed OJ ($23, or $20 without juice), and quarts of Bloody Marys for take-out.
Scrappy’s will operate Saturdays and Sundays starting at 11am, and Estadio (1520 14th Street NW) will resume its take-out program of paella, tapas, sangria, gintonics, wine and beer from Monday through Friday from 4-8pm.
To order in advance, please visit www.toasttab.com/estadio, and pick-up through a safely-distanced sidewalk window.“