Photograph by Martha Williams
The Bronx Bagel Buggy
After building a cult following at the Brookhaven Farmers Market, the Bronx Bagel Buggy opened its Chamblee restaurant in January. The crowds were ready, often waiting in hour-long lines to order (and sometimes just as long to receive their food). On a recent visit, I was lucky and waltzed right in and ordered. While I waited, I took in the space: The well-stacked pastry case and bagel wall take up most of the restaurant, with a handful of tables available for those dining in. There are New York–y accents, like subway tiles in red and white, and a striped awning over an interior window that peers into the bagel oven. Vintage photos of bagel vendors in the city fit the theme. The focus, however, is on the bagels, which are crafted by co-owners Julie Dragich and Steve Novotny. They kettle-boil the bagels before baking them in a revolving oven, resulting in a nice chew on the outside; a little crisp in the first bite gives way to a soft interior. The cream cheeses, in sweet and savory varieties, are all made in-house and have a fluffy, light texture, so even when scooped high—as the scallion cream cheese arrived on my cheddar-jalapeño bagel—they don’t overwhelm. Other treats in the pastry case beckon as well: a cherry-filled play on a Pop-Tart, a knotted chocolate babka, and muffins. The sleeper hit of the Bronx Bagel Buggy, however, may be the bagel bombs: Tender dough stuffed with cream cheese makes an ideal all-in-one treat for eating on the go. Chamblee
El Santo Gallo
After making waves with his Mexican hot spot Palo Santo, chef Santiago Gomez opened his traditional taqueria, El Santo Gallo, in the Westside Paper development. A minimalist yet warm space offers limited indoor and outdoor seating, along with a takeout window. The tight menu sticks to the classics, including a handful of snacks (guacamole, elotes, chips and salsa) and a few protein options—steak, chicken, and pork, with…
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