![]() ![]() “New Yorkers are not known for their patience, but they will wait when something is worth it,” she said. “Just looking at all these people, I feel so much pride in what my great-grandfather and grandfather started, and what my father and brothers and I have continued,” said Emily Caslow Gindi, a fourth-generation co-owner of Acme Smoked Fish.Ĭaslow Gindi wasn’t surprised at the length of the line. In addition to giving away the Super Nova sandwich, they are offering whitefish salad sandwiches and, in honor of the Super Bowl, specialty Buffalo-glazed hot smoked-salmon sandwiches. There, each week, New Yorkers in-the-know line up to get Acme’s iconic smoked fish at wholesale prices. But those with time to spare Friday morning can grab a freebie at Acme’s “Fish Fridays” at the company’s headquarters at 30 Gem Street in Greenpoint. 400 bagels and 30 pounds of nova later - supplies had run out. Pure joy as those on line were handed their free bagel sandwiches. They’d been on line for 15 minutes and in that time it had grown considerably behind them. Near the front of the queue were Eric and Angelica, who live in Williamsburg and Greenpoint, respectively. ![]() Even with the long wait, this was quite possibly quicker than schlepping to Queens from his home. “Time is money, too, but I wanted to get myself a treat,” he said, adding that he was eager to try Utopia Bagels - considered by many to be among the best, if not the best - bagel in the city. The time was 9:21, and Donovan was near the middle of the line, with some 50-plus people behind him. “I really don’t want to wait, but it’s free - and free is better than cheap,” he told the New York Jewish Week, adding that he had a Zoom meeting at 11 a.m. Utopia Bagels 1909 Utopia Pkwy, Whitestone, NY 11357-4131 +1 71 Website Improve this listing Get food delivered Order online Ranked 1 of 4 Bakeries in Whitestone 100 Reviews Mitchell R 6 4 Reviewed Augvia mobile Nothing Special They are a good bagel store, but nothing special. (New York Jewish Week)ĭonovan, a 51-year-old from Brooklyn, joined the throng after his nearby workout class. Watch the full video to see more of what goes into Utopia Bagel’s process.The line began to curve around the block before the NYPD helped move the truck and the bagels across the street. “The one problem you’re going to have with my bagel, is once you eat it, you’re just not going to want any other bagel.” It takes an individual to be at the top of his game to make it good,” Spellman says. “ any craft, making it by hand is special. And rollers are a dying breed.It’s not like there’s a school for bagel rollers,” he says standing over one of his employees, Henry, who has perfected the art of bagel rolling during his 27 years at the bakery. “It’s the rolling that really keeps it soft. A machine, he explains, pumps the dough over and over again, tightening it up. Spellman attributes his shop’s notoriety to two things: Having skilled workers make bagels by hand, and keeping everything - from the ingredients, to the kettle, to the oven, to the baking techniques - the same as they were 40 years ago when the shop first opened.Īnother element that Spellman believes is absolutely necessary to making a good bagel is hand-rolling the dough, versus having a machine create the round shape. It’s those techniques that make our bagels what they are.” The wildly popular Queens, NY shop is famous for its fresh bagels with soft, airy dough and a crisp crust. ![]() “Those are the things that are not talked enough about. It’s how much water you put in, it’s how much, when you proof, you let in the air,” Spellman says. “If water was the main thing that happened to a bagel that makes it great, there are about five bagel stores around my store here - they would make as good of a bagel as we make,” says Utopia Bagel shop co-owner Scott Spellman on the myth that New York City water is what gives its bagels the reputation as the best in the country. ![]()
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