Everyone knows that a proper boiled-then-baked bagel is best enjoyed with a schmear, a layer of lox, or as a sandwich piled with meats and cheeses. Either path leads to a delicious bagel, but it isn’t always easy to eat. A Hudson Valley shop, Moonrise Bagels, decided to maximalize the New York bagel experience by stuffing those ingredients into the bread itself. The bagelry is opening its first New York City location in Greenwich Village at 58 West Eighth Street, near Sixth Avenue, on Friday, December 5.
Co-owners and husband-and-wife duo Jeremy Rhodes and Ali Chetkof Rhodes and the team of bagel-makers build out the hefty bagels first with dough surrounding ingredients like scrambled eggs-cheese (with bacon, sausage, and a vegan sausage iteration); pastrami Reuben, Buffalo chicken, and cheese pizza, all hovering in the $11 range. They boil and bake the loaded carbs. Once a customer orders, the staff can customize the bagel with on-the-spot seasonings (everything, sesame, poppy, or onion) or can go the plain route. They also made a trio of dipping sauces, like the mustardy house sauce called Mooney, ranch, and the Calabrian chile aioli.
The Rhodes debuted Moonrise in Woodstock in 2021 and then expanded into Kingston and Poughkeepsie.
Gimmicky East Village ice cream shop is closing
Surprise Scoop — known for its single-menu item of an unknown ice cream scoop ordered through a digital kiosk — is closing on Sunday, December 14, as reported by EV Grieve, at 139 First Avenue, between St. Marks Place and East Ninth Street. The Instagram post announcement explains that “due to a lot of circumstances,” the owners had to close up.
Surprise opened in January, but the blog reports that the shop had to temporarily close in September because of Department of Health issues and reopened this month. The owners had run the address’s previous frozen sweet shops, Stuffed Ice Cream. Now the space will be turned into a skewer restaurant run by friends of the owners.
Brooklyn pop-up bakery is sticking around a little longer
Fort Greene restaurant Strange Delight’s daytime pop-up bakery, Amanda’s Good Morning Cafe, was supposed to end during Thanksgiving, but now, the run has extended. The bakery will run through the end of December with new hours of Monday through Friday, 8 a.m. to 1:30 a.m. Pastry chef Amanda Perdomo bakes up New Orleans-leaning goods like morning buns, banana Foster pudding pies, muffulettas, and the chocolate-passionfruit Great Divide layer cake.