James Beard-nominated chef and owner of a popular bagel pop-up, Max Sussman, is opening a brick-and-mortar in the Core City community.
Bev’s Bagels, which was originally named after Sussman’s grandmother, will be housed in the space that previously housed Detroit Institute of Bagels at 4884 Grand River Avenue. Sussman has a target opening date of late spring, and he also plans to eventually offer wholesale, according to a press release. Bev’s Bagels began as popular pop-ups in Ann Arbor, and Sussman will continue that tradition by offering pop-ups even after the opening in Core City.
The new spot will feature organic sourdough bagels as well as bagel sandwiches made with ingredients like wild smoked salmon and ethically-raised meat, according to the announcement. Drip coffee will also be available.
“An incredible bagel has to start with incredible ingredients and ours will have organic flour, some whole grains, and use a sourdough starter,” Sussman wrote in a statement. “I’m pretty obsessive over the details, so the sandwiches will all have these amazing components, from creative schmears to wild smoked fish to ethically sourced meats.”
Bev’s also plans to offer catering for anything from small gatherings to large brunches.
According to the Detroit Free Press, the Detroit Institute of Bagels abruptly closed last year following staff resignations and a sale of the business.
Sussman is also the culinary director of Bog and Thunder, a tour company that provides culinary experiences of Ireland. He previously worked at the Michelin-starred restaurant The Breslin in New York, and was chef-de-cuisine at the pizzeria Roberta’s.
Follow Bev’s Bagels on Instagram @bevsbagels.
