DINING FEATURE
BY GEORGE WEIBE
TheOGBurger ($12.95) An 8-ounce beef patty is served on a challah bun with lettuce, tomato, onions, melted cheese and a New York Eatery housemade sauce called OG Sauce.
Quit Ya Kvetchin’ ($13.95) A corned beef sandwich is served on rye bread with corned beef from the New York City-based Carnegie Deli.
The Rabbi ($14.95) Nova lox, whipped cream cheese, onions, tomatoes and capers are served on a bagel bun. (Photos by George Wiebe/Community Impact Newspaper)
3 D I SHES TO TRY
NewYork Eatery Longtime bagel spot branches out with new venture S omething new and some- thing old meet in Bellaire with New York Eatery, an
is the little engine that could,” Sherman said. “You back up your seat, and you’re bumping into the next table.” Seating nearly four times the num- ber of diners, the Bellaire location also added a bar and lounge area. The menu seeks to live up to the New York in the name, o ering matzah ball soup, corn beef sand- wiches and authentic New York-style bagels. Both locations have tradi- tional bagel ovens to keep the craft alive, but authenticity comes with a cost; following a break in the original oven, nding replacement parts posed challenges. “I ew to Chicago to get the part,” CEOMichael Saghian said, “I traveled with an empty suitcase and came back with the part. … There was one
guy in town that I’ve met that knows how to repair these.” Keeping to tradition is not all there is to the eatery. A new dinner menu will be introduced in February. “It’s an all-newmenu, but you can still get your breakfast and lunch all day, at dinner,” Saghian said. The restaurant is also partnering with Carnegie Deli, a chain that grew from a small Jewish delicatessen in New York. The partnership provides quintessential Carnegie Deli items, such as corned beef and pastrami. “We’re still going to keep our identity and who we are, but we’re going to add some of their items to our menu,” Saghian said. “You’ll still be able to get our normal sandwich that you’ve always come in the last 45 years to get.”
extension of the 46-year-old New York Deli and Co ee Shop founded on Hillcroft Avenue in Meyerland. The Bellaire location has two separate entities: the year-old, classic bagel-focused bakery and the newer restaurant and deli, which opened next door in October. Originally known as Brooklyn Bagel, the busi- ness was started in Philadelphia by two brothers looking to ll a hole in the bagel market across the country. The expansion was not just to capture a newmarket, but also to catch spillover from the older loca- tion, Chief Operating O cer Riana Sherman said. “The location on Hillcroft [Street]
Michael Saghian (left) and Riana Sherman are the owners of New York Eatery in Bellaire. (Courtesy New York Deli)
NewYork Eatery 5422 Bellaire Blvd., Bellaire 713-692-2435 www.nybagelsand co ee.com Hours: 8 a.m.-4 p.m. daily
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COMMUNITY IMPACT NEWSPAPER • COMMUNITYIMPACT.COM
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