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Tag: Bev’s Bagels

  • 10 restaurants slated to open in metro Detroit in 2026 – Detroit Metro Times

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    We’re dreaming of these dining developments coming to the Detroit area.

    After being awarded a $100,000 grant from the state of Michigan, Gardenside Brewing is transforming a plot of land at 4403 Wabash St. in Detroit’s Core City neighborhood into a brewery with craft beer, a farm-to-table food menu, large bright windows, and a lush landscape. It aims to open in late 2026.

    Chicken and waffles from Joe Louis Southern Kitchen. Credit: Courtesy photo

    This local brunch chain named in honor of Detroit’s legendary boxer plans to open a third location downtown in the spring. (It first launched in the New Center area in 2021 and recently opened a Southfield location.) The downtown spot is aiming to open in April at 1528 Woodward Ave.

    The former Epiphany — Nain Rouge Kitchen at 664 Selden St., Detroit. Credit: Steve Neavling

    The space at 664 Selden St. in Detroit’s Midtown has seen a revolving door of concepts in recent years, but perhaps this one will stick. It’s helmed by Anthony Lombardo, co-owner of the Italian-influenced SheWolf Pastifico & Bar down the street. The upcoming Medusa Cucina Siciliana will focus on cuisine of Sicily and the Mediterranean region, including pasta and seafood. An official opening day has not yet been announced, but we’d bet on early 2026.

    Bev’s Bagels announced a new location at 115 E. Liberty St., Ann Arbor. Credit: Mark Kurlyandchik / Booth One Creative

    This bagel shop is returning to Ann Arbor. Max Sussman first launched his Bev’s Bagels as a pop-up in the city in 2020, and after launching a brick-and-mortar shop in the former Detroit Institute of Bagels in Core City earlier this year, he’s aiming to open an Ann Arbor shop at 115 W. Liberty St. in late 2026.

    Sushi rolls from Sunda New Asian. Credit: Courtesy photo

    With locations in Chicago, Nashville, and Tampa, this Asian chain is planning a Motor City location at 33 W. Columbia St. near Little Caesars Arena. The chain was founded in Chicago in 2009 by Filipino American chef Billy Dec and focuses on dishes from China, Japan, and Southeast Asia.

    A thin-crust pizza from Supino Pizzeria. Credit: Supino Pizzeria, @supinopizzeria

    This Detroit purveyor of thin-crust pizza is expanding to the suburbs. Supino Pizzeria plans to open its third location at 31201 Southfield Rd. in Beverly Hills sometime in early 2026. Founded by Dave Mancini in Eastern Market in 2008, Supino’s expanded to the New Center area in 2021.

    The Waka food truck. Credit: Andre’ Stefon for Featherstone

    A food truck spinoff of Detroit’s Baobab Fare focusing on East African food, Waka plans to move into the former Russell Street Deli at 2465 Russell St. in Eastern Market.


    Leyland “Lee” DeVito is the editor in chief of Detroit Metro Times since 2016. His writing has also been published in CREEM, VICE, In These Times, and New City.

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  • Bev’s Bagels expands in Detroit and Ann Arbor – Detroit Metro Times

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    Max Sussman of Bev’s Bagels has big plans for 2026.

    The chef plans to expand the footprint of his shop in Detroit’s Core City and add an additional location in downtown Ann Arbor.

    The new location is set for a 1,500-square-foot space at 115 E. Liberty St., with the aim of opening by fall 2026.

    In a statement, Sussman said the Ann Arbor location was special because Bev’s Bagels started as a pop-up there in 2020.

    “This is literally where I started cooking more than 20 years ago,” Sussman said in a statement. “Ann Arbor is where everything began for me, so there’s a real sense of coming full circle. I’m incredibly excited to have a proper oven right in downtown Ann Arbor, surrounded by great neighbors and so much to plug into.” 

    Sussman says the Ann Arbor space will be built with green energy in mind.

    “We’re also excited to design sustainability into this new build,” he said. “By incorporating more electric cooking we can also align with Ann Arbor’s push toward energy efficiency.”

    Meanwhile, Bev’s Bagels also plans to nearly double its size in Core City by expanding into an adjacent space. The Bagel shop opened earlier this year ​​at 4884 Grand River Ave., in the former Detroit Institute of Bagels next door to bakery Mother Loaf. On Dec. 1, Mother Loaf wrote in an Instagram post that its landlord decided not to renew its lease.

    Sussman says the expansion will add more seating and allow the shop to offer more items, including breads, pastries, and “fun experiments like bagel dogs,” while also allowing increasing opportunities for wholesale and catering. The shop says it also plans to continue its “Bagels with Buds” collaborations with other Detroit-area chefs.

    “Expanding in Detroit will let us serve our customers faster and better, and will help build Bev’s into a true third space for the neighborhood, where people can come and just hang out and enjoy some good food in a more comfortable space,” Sussman said. “We want to give families space to linger a little while and for people to have lunch meetings here, rather than just treating bagels as a grab-and-go item. ” 

    Sussman also emphasized that Bev’s Bagels has a Community Sandwich Project, where diners can purchase a bagel sandwich in advance for someone in need.

    “There’s been an incredible amount of generosity with people buying bagels for others,” Sussman said. “What we want now is to make sure people know these are available to be redeemed, no questions asked.”

    Bev’s Bagels says it’s aiming to complete the Core City expansion by spring 2026.


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  • Bev’s Bagels collaborates with Detroit-area chefs in new guest series – Detroit Metro Times

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    Detroit’s newest bagel shop is collaborating with a revolving door of some of the hottest local chefs.

    Its new “Bagels with Buds” series will see Bev’s Bagels team up with big names in Detroit’s dining scene for a special monthly one-day guest menu. The series launches on Oct. 30 with Mexican-inspired items by Carlos Parisi of Aunt Nee’s chips and salsa, including a Mexican chocolate and spiced pumpkin twist bagel with marzipan schmear, a chorizo and muenster bialy with salsa verde, and shrimp ceviche on a sesame bagel tostada.

    “At Bev’s I always want to keep pushing the envelope beyond the traditional and into a more creative realm,” owner Max Sussman said in a statement. “So it made a lot of sense to invite other chefs with their own perspectives, backgrounds, and ingredients into our kitchen to create new flavors you won’t find anywhere else. We want to celebrate the culinary cultures that are right here in Detroit.”

    Other upcoming collabs include Ji Hye Kim of Ann Arbor’s Miss Kim and Little Kim, Ima’s Mike Ransom, Takoi’s Brad Greenhill, Mabel Gray’s James Rigato, Leña’s Mike Conrad, Molly Mitchell of Rose’s Fine Foods, and John Yelinek of chef of Ladder 4 Wine Bar, among others. 

    Born in Mexico City, Parisi is a Detroit dining scene booster and one of the organizers of the annual Detroit Sandwich Party event.

    “Detroit is a city that has thrived in the national eye because of collaboration, small business, and community,” Parisi said. “This is everything to me, and I’m so happy to be working with Max, who has carried this thought with him in every step.” 

    Bev’s Bagels opened earlier this year in the former Detroit Institute of Bagels space in Core City at 4883 Grand River Ave.


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