Knead Bagels is now around
Chef Adam Willner, working with his wife, Cheri, calls this "a modern interpretation of the traditional bagel shop."
Wednesday, Nov. 12 (at 7:30 a.m.) is day one for Knead Bagels (725 Walnut St.), filling the Washington Square West storefront previously occupied by Philly's Cafe and Tuscany Cafe.
Chef Adam Willner, working with his wife, Cheri, calls this "a modern interpretation of the traditional bagel shop."
In sum, he's boiling his bagels in the old-fashioned way but he's cheffing up the varieties.
You can get a familiar plain, everything, poppy, onion and garlic. You can also get bagels flavored with togarashi, pastrami spice, black sesame, fennel seed & sea salt, Moroccan spiced apricot, flax & chia seed, and porcini. He will have appropriate house-made spreads and Elixr Coffee.
Willner, whose resume includes Sidecar Bar, Jones and the Continental, got into bagel-making while planning the brunch menu at Matyson, which he took over after Ben Puchowitz left to open Cheu Noodle Bar.
Menu is here.