From a sourdough pop-up born at Leo in Williamsburg, to a first location not too long ago in East Village, the industrial, limited-menu bagel concept at Apollo Bagels has pleased crowds and garnered a newly-earned following even amidst the heavily contested institutional nyc bagel wars. Its bubble-fermented bagels are tight, skinny and have a boldly crusty exterior surrounding a still chewy-on-the-inside, smaller-than-average almost Montreal-style bagel that is served open faced, generously layered with an elegant shmear of cream cheese and topped boldly vibrant layers of dill and a confident drizzling of herb-scented extra virgin olive oil.
by scarstring