Bagel shops here in the city use a rotating gas oven where you load multiple trays of bagels in at one shot. Mile End could have put out more sandwiches if I sliced smoked meat on a machine, but I just wasnвЂ™t willing to do that. If we were running a less good operation, we would favor speed over quality. WeвЂ™re moving as quickly as we can - weвЂ™re putting out the product as efficiently as possible, but never at the expense of the product - thatвЂ™s ultimately the most important thing. When they happen, be super friendly, smile at everyone, make them feel super at home, and help them understand why thereвЂ™s a line. Here, we opened expecting one level of production, and now weвЂ™re scrambling to make it through the day.ДЄny observations on handling lines like that? I canвЂ™t even remember really what that time was like. It was pretty jarring, especially for someone whoвЂ™d never worked in a restaurant. I had a tiny little smoker, fridge, and restaurant - and way more people came than I could serve. At Mile End, we had pretty serious lines because we had major supply issue. YouвЂ™ve had huge lines for Black Seed, which echo the lines you had at Mile End, no? So we said, вЂњLetвЂ™s put together a bagel shop.вЂќ Matt was lamenting that we no longer served bagels at Mile End - he missed his daily bagel and lox. Soon, we thought maybe we would get a little enterprise going. He reached out to offer help or to hang out and commiserate, so we would hang out and use each other therapeutically at these scheduled weekly gatherings. MattвЂ™s place Westway also got hit really bad. Other parts of the commissary did, but the bakery was devastated, and we did not rebuild it. We have this Red Hook commissary, and part of it was a bakery where we produced fresh bagels. I opened Mile End on Bond Street, where the original Smile is, and we immediately became good friends. HeвЂ™s a New Yorker, and he also loves bagels. I have Mile End, IвЂ™m from Montreal, and I love bagels - I eat many on a daily basis. Tell me a little bit about you and your business partner and how Black Seed came to be Here, we chat with Bernamoff about the origins of the shop, the vision for the bagels, and what Mile End taught him about handling the queues. The place is offering a slightly different take on the ubiquitous baked good thatвЂ™s a deeply emotional part of this cityвЂ™s food history the Black Seed version is a sort of cross between the Montreal bagel and New York CityвЂ™s historical rounds. New York eagerly anticipated Black Seed Bagels ( 170 Elizabeth Street, 21), a new shop from Mile EndвЂ™s Noah Bernamoff and The SmileвЂ™s Matt Kliegman, and since the partners first opened the doors last week, the lines have been relentless.

Black seed bagels