Among the favored food trends that have spread like butter in Philadelphia across the last 16 months, you’d be a fool not to notice the proliferation of new homemade bagels eateries (with all of its cream cheesy spreadables and other meaty, fishy accouterments) around the city. Baltimore Avenue’s Cleo Bagels, the Schmear It local mini-chain, and Mount Airy’s Downtime Bakery are giving New York City a run for its doughy money when it comes to wearing the bagel-making crown. Then there is the young Bart’s Bagels, the everything-fresh bagel bakery and sandwich shop whose second location (after their 2020 debut in West Philly) is, as of July 20, located in the heart of South Philadelphia’s Italian Market/Bella Vista area at 10th and Catherine, across from Dante & Luigi’s. Plus, the new Bart’s corner eatery is open seven days a week for anyone in South Philly with a bagel jones.
Constructing this new Bart’s on the Catherine Street corner, with its open dining courtyard and large all-window décor, allows interactivity for diners and passersby alike. In fact, the passersby has the opportunity to see just how fresh their crusty poppy, sesame and everything bagels are kettle boiled and prepared.
Co-owned by brothers Brett and Kyle Frankel, the goal of Bart’s Bagels is to be, according to Brett, “a vibrant neighborhood bagel bakery, smoked fish joint and coffeehouse making everything fresh and from scratch,” he says of doing everything from smoking its own meats, whipping its own cream cheeses, and making its own spreads and salads. “Our bagels are made in the traditional, New York-style way where each is cold fermented to 48 hours, then kettle boiled and baked in a revolving bagel oven.”
Having watched the construction of this new Bart’s Bagels from the bottom up, including the delivery of its elaborate specialty boilers and ovens, I can vouch for the Frankels’ dedication to the process.
Along with whipping its own plain and flavored cream cheeses (including a fine lox cream cheese) and hosting a retail case filled with items such as whitefish and chicken salads, Bart’s Bagels sources some amazing goods to put into its hearty, stuffed sandwiches such as the Reuben and the Hot Smoked Salmon.
“We’re getting our cut of the brisket for our pastrami from Ginsberg’s from Detroit before we hot pastrami spice it and smoke it, low and slow, for many hours,” says Frankel. “Our fish comes from Samaki Smoked Fish in Port Jervis, New York. We were the first people to bring them to Philadelphia.”
Bart’s is renowned for its egg-and-bagel sandwiches, such as the classic bacon, egg, and cheese, but, as Brett notes, “Both of our Barts cater to whatever breakfast and lunch you’re looking for.”
Images: Reese Amorosi
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