Brobagel | Wicker Park/Bucktown | Bakery, Breakfast, American | Restaurant
Bagels, soups, and sandwiches from Piece

Our Review

In order for a bagel to be truly a bagel, as opposed to a round dinner roll with a hole in the middle, it needs to be boiled before it's baked. This step takes just five minutes—at most. Boiling gives a bagel a tough, shiny crust that contrasts pleasingly with the soft, bready interior. This is what a bagel should taste like. The good news is that at Brobagel, the new carry-out bagel store from the siblings behind Piece and, before that, Jacobs Brothers Bagels, they boil their puffy New York-style bagels properly, and they sell only flavors accepted by purists, plus a mildly sweet beer bagel made from Piece's Flat Iron stout. You can get them plain, schmeared with sweet, creamy cream cheese (also only in the flavors accepted by purists, plus sriracha), or in a sandwich with your choice of eggs, meat, cheese, vegetables, and very good lox. Now the bad news: the bagels are dry. If this were New York, where good bagel shops are plentiful, you could afford to skip Brobagel. But in Chicago, our options are limited. If you can't get to New York Bagel & Bialy in Lincolnwood or Reno in Logan Square, Brobagel will do. Especially since it delivers.

Aimee Levitt

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Price: $
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