Gutsier than toast, manlier than croissants, sexier than cereal – can there be a better way to start the day than bagels? We think not, and 5 and Dime’s owner, Zev Forman, agrees.
Zev’s fillings are adventurous – bacon-maple cream cheese (with candied bacon); strawberry cream cheese; garlic, chive and basil cream cheese, for example – and there’s an array of toppings: pickled shallots, capers, radishes, avo and so on.
Zev and his crew get up a silly o’clock to twist, bake and boil these bagels; get here early enough and you might be able to watch them at work through the glass wall that divides the bagel factory from the shop. Our sources (Zev) tell us that bagels are best eaten two hours after they leave the oven, so time your visit carefully.
The team also rustles up sweet treats that nod to Zev’s New Jersey upbringing – Snickers tart and s'mores, for example – and brew Promised Land coffee. You’d be a schmuck to miss out.
