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In an effort to set a Guinness world record, Acme Smoked Fish teamed up with Zucker Bagels to assemble a giant bagel and lox at Acme’s Greenpoint headquarters on Friday afternoon. The sandwich, complete with plenty of onions, tomatoes, and capers, was predicted to weigh at least a few hundred pounds, and it did not disappoint– the final weight was a whopping 213.75 pounds. Talk about a lot of lox.
Imagine this bagel sandwich, but 50 times bigger. Photo courtesy of Acme Smoked Fish
If you’ve ever wanted to throw a pie in someone’s face, now’s your chance. Jennifer Rubell, the conceptual artist who built a giant cookie jar resembling Hillary Clinton’s pantsuit, is inviting you to fling pies at her during a performance at the new Meredith Rosen Gallery, opening next week. Or maybe you’d rather stuff your own face with bagels? Head over to Brooklyn’s Acme Smoked Fish next Friday, where they’re building a super-sized (we’re talking a few hundred pounds here) bagel sandwich in honor of National Bagel and Lox Day.
(Photo: Daniel Maurer)
East Villagers have a new place to score rainbow-sprinkle cream cheese for when they just can’t with the lines at Tompkins Square Bagels. Newcomer Bagel Belly opened Saturday and serves what are touted as “freshly baked, hand rolled, kettle boiled organic bagels and handcrafted cream cheese” alongside a variety of soups, salads, sandwiches, panini, and wraps. The menu (below) claims the bakers get up at 4 a.m. every morning to do their thing.
(Photo: Courtesy of The Bagel Store)
Get ready for your Instagram feed to once again be flooded with play-doh-like technicolor baked goods: The Bagel Store is back in business. The Williamsburg shop has become an obsession among both Brooklynites and out-of-towners, who’ve been lining up for blocks in order to get their hands on candy-colored rings of carbo-joy. Call them the new cronut or the new “churron,” the churro-macaron hybrid that had everyone queuing up on Broad City last night.
(Photo: Jaime Cone)
Black Seed has already earned a following for its unique bagels that borrow traits from both traditional New York and Montreal methods; still, it’s got some pretty big shoes to fill when it opens its third NYC location Monday morning in former De Robertis Pasticceria in the East Village.