Daniel discussing their bagelNot only is the taste quite different then it's cousin to the south, but how it is formed and cooked makes this northern version speak a different language. Breaking us up into two groups, Daniel took us back to the kitchen which is easily seen from anywhere in the cafe. We saw the process from start to finish getting a detailed explanation from ingredients to technique and the differences that contribute to the Montreal-style.
|One at a time|
|Seeding the bagels|
|Getting a long paddle ready for bagels|
|Two planks in the oven|
|Date walnut, Eggplant pomegranate, Red pepper and walnut, Fava bean mint|
|Roasted cauliflower tahini and Crispy chickpea and leek salads|
Thanks again to Keren, Stephen and Daniel introducing all of us to such wonderfully new foods and a fun cafe. Make sure you check it out when you're in the neighborhood.