Upcoming new gourmet grocery

Well Nancy's are "Montana style bagels" whatever the heck that means..

Catering, no doubt, to Montana's large eastern European population (he says sarcastically)
Bread balls indeed. Harumph!

Actually, a portion of Montana's population (especially around Butte and other mining-oriented communities) IS of Eastern European extraction, immigrating over during the late-19th and early-20th centuries.

So, okay, what's the consensus? Is she doing something wrong, technique-wise? Or is it the water? I've always thought we have perfectly lovely tap water here in Louisville, but perhaps the PH is way off one way or another from NYC. Anyway, there's no way all of NYC including all the boroughs and everywhere including into Jersey has the same water source, so what exactly is it? I'm not advocating one way or the other; I love bagels and I even enjoy Nancy's on occasion, but then I've never had a NYC bagel. Is is a flavor difference? A crust factor?

Actually all of New York Citys burroughs to get their water from the same place. It comes in via 2 (soon to be 3) huge underground viaducts from upstate. I have no idea what the PH is or what possible minerals are in it or even if it's why the bagels there are so great. They are certainly different though and much better. I think it somehow maybe in the technique because I've been to a few bagel shops outside of NYC that also produce great bagels. They all were however in areas with a very large Jewish population which probably has something to do with it. The big difference is in the texture, they are chewy yet soft and the crust is firm yet easy to bite through. It's really hard to explain unless you've had them! Sounds like a reason for a field trip to do a little research to me!

Agreed. Sid's and Bruggher's (a chain!?), located sequentially at the St. Matthews shop that most recently housed the last generation of Bazo's, both did a pretty good bagel.

Brugger's is definitely a chain and probably makes some of the best bagels outside of true NYC bagel shops. There used to be the couple locally but they all closed abruptly awhile ago. The chain itself still exists just not in Louisville. There's one other chain, Einstein's that also makes bagels that are very good, because these two chains make consistently good bagels in different areas I'm led to believe water may make it easier but technique has a lot to do with making good bagels. I'm not quite sure why other places can't get it right.

Hopefully sometime soon we'll get a local bagel shop that makes good bagels!

Dont listen to naysayers folks.... If you work or play downtown , check out Nancy's Bagel Box for yourself!

Nancy's Bagels may not be New York Bagels.... but Robin Garr isn't Frank Bruni (NY food critic) either.....and we still love him.

Nancy's has alot of other great things besides bagels to check out..... including coffee, espresso drinks, wraps, and daily soups. My favorite thing about it and perhaps the most reminiscent of a bigger city.... Is the streetside window, from which you can buy your goods. It retains the original architecture from the theater....Nancy's bagels are served from the original ticket window. This is great if you are on your way to the office!

Hey Everyone! I started this thread in hopes of getting a nice and encouraging conversation going with regard to an exciting new, LOCAL foodie venue and all anyone has picked up on in this thread are the #$%#@$$ bagels from Nancy's! Get over it! At least make nice and polite murmurs Dustin's way about the new place opening up! If you take time to read his post (and maybe ask a few more questions) you'll find out that this has the potential to be a very fun place. Dustin told me the other night when I stopped in to get a bottle of wine that they hope to have outdoor seating and maybe try to create a venue for artists on the weekends to display their work. I suggested music too. Let's move the bagel discussion to a new thread and talk about this new place, please. Thanks!

WOW! Marsha asked a question. I responded.

WOW! Marsha asked a question. I responded.

Yeah, I agree...its all Marshas fault.

[Robin Garr]

There's one other chain, Einstein's that also makes bagels that are very good

Not the one in the Delta wing of the Detroit airport doesn't. But then, I wouldn't judge a chain by an airport property.

Hey Everyone! I started this thread in hopes of getting a nice and encouraging conversation going with regard to an exciting new, LOCAL foodie venue and all anyone has picked up on in this thread are the #$%#@$$ bagels from Nancy's! Get over it! At least make nice and polite murmurs Dustin's way about the new place opening up! If you take time to read his post (and maybe ask a few more questions) you'll find out that this has the potential to be a very fun place. Dustin told me the other night when I stopped in to get a bottle of wine that they hope to have outdoor seating and maybe try to create a venue for artists on the weekends to display their work. I suggested music too. Let's move the bagel discussion to a new thread and talk about this new place, please. Thanks!

That's really uncharitable. First of all, "your" thread isn't really yours, after you create it. This is a discussion board, and as with any other democratic happening that you might experience in your life away from the internet, the discussion might not always go in the direction you hope for. Secondly, the discussion of bagels is related to another thread on this forum, and in my opinion doesn't detract at all from this thread. Finally, other people discussing bagels helped keep this discussion near the top of the forum, which possibly alerted Dustin to the fact that it was here, and so he came and divulged about the excellent new store! So all in all, it's a win-win for everybody.

WOW! Marsha asked a question. I responded.

Yeah, I agree...its all Marshas fault.

lol...that's not what I meant.

Hello All,
The rumor is true, Theater Square Marketplace (formally The Kentucky Theater) is currently undergoing a complete renovation that will include a specialty food store, restaurant, bar and lounge, yoga studio, and is currently the home of Theater Square Wine and Spirits and Nancy’s Bagel Box. After closing down Market on Market, I was presented the opportunity to work on this project, which I gladly accepted as it will be a bigger and better continuation of what I began on Market Street, with a full kitchen! The restaurant’s focus will be on gourmet prepared foods, and a truly gourmet deli, but we’ll also have pizza, sushi, a unique salad bar, and plenty of appetizers. (It should be mentioned that the other rumor regarding our chef is not accurate…we have several prospects, but have not solidified an agreement with anyone.) The specialty foods section will be a marriage of gourmet items and staple products, and will highlight the best of locally made foods that we have all come to know and love. We’ll have fresh meats and fish, lots of cheeses, produce, fresh breads, fresh roasted coffee (our own), and a fantastic dessert and chocolate section. As always, I welcome any suggestions my fellow foodies have to offer with regard to product lines that are unique and delicious. Between the food store, restaurant, and bar, we will be able to have many food and beverage related events that I’m very much looking forward to. For me, the best part is that this whole operation is locally owned and operated (sorry chains, but I still frown upon you). There is a lot more that I could say about what we will do, the services that we will provide, etc., etc., but it is perhaps beyond the scope of this comment. You’ll just have to visit when we open, which I hope will be around the first of March. I should also mention that we have positions open and are currently accepting applications, which are available in our wine and spirits shop.

I'M THRILLED!!!!!!

I'm Delighted!!!!!!

I can hardly wait to have such a wonderful place ACROSS THE STREET!

There's one other chain, Einstein's that also makes bagels that are very good

Not the one in the Delta wing of the Detroit airport doesn't. But then, I wouldn't judge a chain by an airport property.

I have to agree with Mark. Einstein Bros. were ALL over St. Louis when I was in law school there, and there was one very close to my apartment in the Central West End area. I really liked their bagels, but of course, I haven't lived in NYC, so I can't speak to the comparison. I can understand an airport version being not so good, but my local was a free standing venture with a nice seating area. Their lunch items and coffee were also both very good. I frequented it my whole first year there before I knew it was a chain.

FYI - an Einstein's has opened (or is about to) downtown here at 4th and Ali (that bottom area of the Hyatt). The signs and everything are up, but I don't know if they've opened yet.

NOW, to the topic of the thread - Dustin, I for one am very excited about the news. I'm happy to see ANYTHING local come in downtown, and it sounds like this project will bring a lot to table. Can you provide more details on what the bar/lounge will be like?

Re: Einstein's - well, disappointing. I just looked on the corporate website (which obviously was designed by whoever designed the Jimmy Johns website), and the "Hyatt Einstein Bros." will be an express location, meaning limited to no seating (I saw tables and chairs, so it must be limited) and may have a limited menu (if this is the case, I would assume maybe just bagels, not lunch items or something).

I'm going to hop over there today or tomorrow and see what the deal is. Good excuse for their everything.

I've met Dustin - I actually tried to get a job with him when M on M first opened (I didn't realize they didn't have a kitchen), so hopefully Dustin (and Paige, I assume?) knows I wasn't trying to threadjack. Carry on! I just hear this bagel complaint all the time in Louisville, but every time I hear it and inquire further, it seems to me that no one can be really specific about what the difference is. I'm not questioning that Louisville-made bagels are inferior - I just have yet to have anyone be really, super specific about how they are different from the Holy Grail NYC bagels.

I wish Dustin all the best with his new venture, it's very exciting! And Carolyne, if you've never had a thread go off on an unexpected tangent before, you must be new to the internet

As you were, people! No more "B-Word" in this thread! *zips lips*

Does Nancy's boil their bagels? That's the main difference I've found (haven't eaten at Nancy's). At Dooley's, bagels are boiled and then baked, with gives the hard crust.

New York bagels are boiled in water, sometimes with a tablespoon of sugar and/or salt. Montreal bagels are boiled in a more heavily sugar/malt seasoned water, and give a more glistening almost caramelized crust, but both are wonderful!