It’s destiny, Collingswood carb enthusiasts; one of the best local eateries is preparing to open a new location in the region. Kismet Bagels Luncheonette-which has already been winning over hearts and stomachs at the Collingswood farmer’s market-is setting up shop on Haddon Avenue, reports local media outlet South Jersey Food Scene.
The popular concept, owned and operated by husband-and-wife duo Jacob and Alexandra Cohen, will be serving hungry foodies at 747 Haddon Avenue, in the space that recently housed Healthy Garden.
Jacob explains to What Now Philadelphia that Kismet already has a strong connection to the area. “We’ve been doing the farmer’s market for the past 3 years and we’ve really engaged with the community.” he states.
Not content to leave it to fate, South Jersey Kismet fans have been expressing their interest in a brick-and-mortar location to regularly fulfill their bagel yen for quite awhile-and the Cohen’s were keen to answer that call. Cohen states: “People are constantly messaging us about opening there. About 6 months ago, we went around with a realtor and we found Healthy Garden. It really reminded us of the Kismet Luncheonette that we just opened…We couldn’t pass it up!”
The Cohens have established two distinct models for the Kismet brand; Kismet Bagels, which keeps the focus firmly on the titular carb, and Kismet Bagels Luncheonette, which features an expanded menu. The Collingswood location will be the latter, inviting guests to savor a selection of sandwiches, burgers, chicken tenders, and pizza bagels, among other delectable treats.
Cohen explains that the space lends itself to the luncheonette’s function and atmosphere. “It’s done really well in Penn Valley, and we love that it can be a gathering place-we really love that model for spaces like this. It allows us to do things like offer private parties or rent out the dining room. It gives us a lot more flexibility.”
While the building, which will allow seating for up to 40 visitors, is already fitted for a restaurant, the Cohens do have a bit of work ahead of them before they can begin serving their meticulously crafted cuisine. Cohen states that he is aiming for a spring opening.
