All I can say is that this place feels and IS cool. As I walked to Odell’s Bagels, there was an instant familiarity to it, even if I had never been there before. The warm brick walls contrasting with the green banner gave me a sense of comfort and the “Hot Bagels” sign screamed neighborly and friendly vibes. As I go in I immediately see their open kitchen, chefs counter design and my excitement rises. There is nothing more fun, for me, than eating at a place where you can see the chefs cooking. While the interior was more modern, it still felt very warm, no fuzz, and vernacular to the neighborhood.
With plenty of options to ordered I went for the fish. It just seemed like the right place to order fish with your hand-rolled, kettle-boiled, and slowly fermented bagels. I ordered a half open faced sandwich with salmon roe and a half open faced sandwich with hamachi, both on the furikake bagel (which omg so good).
They were so delicious. If you are a lox kinda bagel sandwich person definitely adventure yourself to try the salmon roe. The saltiness of the roe mixed so well with the cream cheese (plus the roe popping in my mouth was more fun than I thought). The hamachi bagel felt like such a treat myself kind of moment. Made my heart and tummy happy to see such good pieces on my bagel on a random Thursday morning.
To be seating eating your bagel as you see fish being cut in front of you and bagels being handled with such finesse was perfect. It felt like I was getting a chef’s table experience…or should I say a chef’s bagel experience? (Don’t judge my bad joke, I am still workshopping the phrase lol).
Can’t wait to come back! I have been told by Kevin that the pastrami lox is insane!
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