Zagat editor Maureen Giannone visited Brooklyn's The Bagel Store for their newly released product, the Cragel. She filed the following report.
It only was a matter of time for one of New York's most beloved foods, the bagel, to take center stage on the hybrid food scene, and there's no better place than at Brooklyn's The Bagel Store, a spot that's headed up by Scot Rossillo, who's been re-inventing the way New Yorkers eat bagels since 2000.
"I consider myself a bagel artist," Rossillo says. "I'm always thinking about the next creative process for my bagels."
Even after a history of creative creations in his own shop, like the English muffin bagel and the bialy bagel, Scot’s honored to be a part of the current thriving trend, one that Chef Dominique Ansel brought onto the scene in full force with the Cronut just last May.
"Last year, 2013, we had the Cronut, which is a genius idea," Rossillo says. "It got everybody motivated."
All-in-one, a croissant and a bagel sounds like treat enough, but this team has taken breakfast up a notch with specials like the Cragel breakfast sandwich, which offers your choice of eggs, bacon, ham or sausage, and cheese.
If you're into sweet more than the savory, don't hesitate to accompany the Cragel with some of their sweeter cream cheese and Nutella offerings. But in its purist form, the Cragel is a sweet treat that's doughy like a bagel but embraces the light, flakiness of a croissant.
"You get the best of both worlds in here," Rossillo says. "It's like a happy marriage."
As the "Sold Out" sign implies, this is an item you've got to get while it's hot.