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We stan a good chef collaboration where two creative minds can come together to make something delicious for the city. So naturally, we’ve been following Black Seed Bagels’ monthly chef collabs very closely, working with everyone from the NoMad to Frankies Spuntino. Our ears popped up when we heard about the October creation: A partnership with Gramercy Tavern, where Black Seed executive chef Dianna Daoheung and Gramercy Tavern executive chef Michael Anthony came together to create pure bagel magic.
The Gramercy Tavern Bagel features house-made Vermont wagyu pastrami, scrambled eggs, fresno chiles and a smoked onion sauce, all packed inside a rye bagel for $13.75. I swung by to pick one up and see if it was worth adding to your breakfast routine. The sweet and small Montreal-style bagel is the perfect vessel for salty, tender pastrami and fast food-style scrambled egg ribbons. Throw in some chilies for heat, and the smoked onion sauce for French onion dip vibes, and you’ve got a new reason to wake up in the morning.
The sandwich is available at all four Black Seed locations for the month of October, including NoMad, East Village, Nolita and Hudson Eats at Brookfield Place. And if you’re looking for a more leisurely bagel meal, you can also order the bagel sandwich at Gramercy Tavern this week with a bowl of broccoli and basil soup as part of The Tavern’s weekly soup and sandwich lunch special ($26).
If you need us, we’ll be preparing our bodies for the approaching cold months with some of these beauties.