OT: UM grad creates Bon Appetit's sandwich of the year

Submitted by LBSS on

My friend and fellow UM grad Jon and his business partner opened a bagel shop earlier this year in Philadelphia called Philly Style Bagels. Yesterday, Bon Appetit magazine released its list of the five best new sandwiches in America, and...

Sandwich of the Year: The Classic Lox Sandwich 
Philly Style Bagels, Philadelphia

The truth is, any combination of ingredients you put between these crazily flavorful bagels—be it hummus, tuna, or bacon-lettuce-and-tomato—will be life-changing. At the risk of starting an inter-city rivalry with New York, we think Collin Shapiro and Jonathon Zilber are making some of the best bagels in the country. What makes them that great? They’re fermented in small batches, hand-rolled, boiled in local Yards beer (that’s what makes them Philly style), and baked on wood planks. The result is a smallish, pleasantly dense, and chewy bagel with a superior crust. They say a sandwich is only as good as the bread you use. We couldn’t agree more.

 

This couldn't have happened to a nicer, chiller dude and, speaking from experience, the award is richly deserved. Go Blue, crushing the competition in all fields! Any MGoBloggers in Philly are advised to get your asses to Fishtown if you haven't already. 

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WolvinLA2

August 10th, 2016 at 3:02 PM ^

Also, even if the comparable sandwich at Manhattan Bagel is 6-7 bucks, you'll probably pay the extra 2-3 dollars if you feel the other one is better. If the $9 one is any different than one you can get anywhere else, then yeah it's probably a little over priced.  But it just got voted the best sandwich is America or whatever, so I'm guessing that's not the case.  I will probably pay $9 for the best "anything" in America if I agree with that assessment.

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Bando Calrissian

August 10th, 2016 at 3:51 PM ^

Actually I wasn't. I was pointing out that Zingerman's uses much of the same descriptive language as this sandwich, touts its quality of ingredients, etc., and charged twice the price. These guys are doing it right. $9 is pretty much right on the nose for this.

But do continue to put words in my mouth.

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WolvinLA2

August 10th, 2016 at 4:03 PM ^

Then I apologize.  You were pretty vague in your original post so you were asking us to connect the dots.  I don't think it's unfair to do so using your history as a guide.  

Now that we've settled that, I find it odd that you think $9 for a bagel sandwich is reasonable but $14 for a huge pastrami sandwich is astronomical.  

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Bando Calrissian

August 10th, 2016 at 4:34 PM ^

Reading into things? OK. I was comparing apples to apples. A Zingerman's lox special is currently $14, and you have to assemble it yourself. This is $9, and appears to be much, much better.

And that pastrami sandwich currently starts at $14, but only if you want a small dab of yellow mustard on it. So you're probably in for $16-20. And the definition of "huge" for a Z sandwich in 2016 is a matter up for debate--that sandwich is half the size it was 20 years ago.

In other words, guys like those in the OP are doing it right.

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BayWolves

August 10th, 2016 at 7:06 PM ^

$14 for a muh fuckin bagel? Jeebus. Talk about a waste of money. I don't care how good it is or how everyone can say they "went to Zingermans today," that is some overpriced shit. Of course if broke students and overpaid gender studies professors are willing to pay...



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Lampuki22

August 10th, 2016 at 2:35 PM ^

The football special served in the South Quad basement snack shop blows this sissy sandwich away.  I used to go down and get one just about every other night (Spots on the others) and then "hang out" with the girls who worked there afterward. 

If you were around and remember that masterpiece, take a moment to reflect.

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ghostofhoke

August 10th, 2016 at 10:37 PM ^

That's awesome. Always big kudos and respect to people taking the time and effort to pushing the food industry forward. It's such a tough and thankless industry you really have to have a special passion for the craft to be a success. I'm from NY so I always cringe at any claims about bagels from other places but I give these guys a ton of respect for their work.



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