Local Chefs Bring Flavor and Culture to Detroit's Newest Bagel Shop
Bev's Bagels, the city's newest bagel destination, has launched a unique collaboration series that brings together some of Detroit's hottest chefs for a monthly one-day guest menu. The brainchild of owner Max Sussman, who aims to push the boundaries of traditional bagel flavors and ingredients, this innovative project celebrates the culinary cultures of Detroit.
The inaugural "Bagels with Buds" series kicked off on October 30th, featuring a mouth-watering selection of dishes crafted by Carlos Parisi, owner of Aunt Nee's chips and salsa. Parisi's menu included a Mexican chocolate and spiced pumpkin twist bagel, a chorizo and muenster bialy with salsa verde, and shrimp ceviche on a sesame bagel tostada. This flavorful fusion of traditional Detroit cuisine with international influences sets the tone for an exciting culinary journey.
"We want to keep pushing the envelope beyond the traditional and into a more creative realm," Sussman explained in a statement. "By inviting other chefs with their own perspectives, backgrounds, and ingredients, we're celebrating the unique cultural heritage of our city."
Upcoming collaborations with Detroit's culinary elite include Ji Hye Kim, Mike Ransom, Brad Greenhill, James Rigato, Mike Conrad, Molly Mitchell, John Yelinek, and more. Each guest chef will bring their distinct voice and style to the table, resulting in an ever-changing menu that showcases the diversity of Detroit's dining scene.
For Parisi, a born-and-bred Detroitian with a passion for community-driven cuisine, this partnership is particularly meaningful. "Detroit has thrived due to collaboration, small business, and community," he said. "I'm thrilled to be working with Max, who shares my vision for celebrating our city's rich culinary culture."
Bev's Bagels, located at 4883 Grand River Ave in Core City, is now the perfect destination for foodies seeking a taste of Detroit's vibrant cultural landscape. With its commitment to creative flavor combinations and community-driven spirit, this innovative bagel shop is sure to become a staple on Detroit's culinary scene.
Bev's Bagels, the city's newest bagel destination, has launched a unique collaboration series that brings together some of Detroit's hottest chefs for a monthly one-day guest menu. The brainchild of owner Max Sussman, who aims to push the boundaries of traditional bagel flavors and ingredients, this innovative project celebrates the culinary cultures of Detroit.
The inaugural "Bagels with Buds" series kicked off on October 30th, featuring a mouth-watering selection of dishes crafted by Carlos Parisi, owner of Aunt Nee's chips and salsa. Parisi's menu included a Mexican chocolate and spiced pumpkin twist bagel, a chorizo and muenster bialy with salsa verde, and shrimp ceviche on a sesame bagel tostada. This flavorful fusion of traditional Detroit cuisine with international influences sets the tone for an exciting culinary journey.
"We want to keep pushing the envelope beyond the traditional and into a more creative realm," Sussman explained in a statement. "By inviting other chefs with their own perspectives, backgrounds, and ingredients, we're celebrating the unique cultural heritage of our city."
Upcoming collaborations with Detroit's culinary elite include Ji Hye Kim, Mike Ransom, Brad Greenhill, James Rigato, Mike Conrad, Molly Mitchell, John Yelinek, and more. Each guest chef will bring their distinct voice and style to the table, resulting in an ever-changing menu that showcases the diversity of Detroit's dining scene.
For Parisi, a born-and-bred Detroitian with a passion for community-driven cuisine, this partnership is particularly meaningful. "Detroit has thrived due to collaboration, small business, and community," he said. "I'm thrilled to be working with Max, who shares my vision for celebrating our city's rich culinary culture."
Bev's Bagels, located at 4883 Grand River Ave in Core City, is now the perfect destination for foodies seeking a taste of Detroit's vibrant cultural landscape. With its commitment to creative flavor combinations and community-driven spirit, this innovative bagel shop is sure to become a staple on Detroit's culinary scene.
I'm telling you, something fishy's going on here. Max Sussman's new bagel shop is just a front for his real agenda: changing the flavor profile of our cities bagels to cater to the "global" palate 
. It's all about catering to the elite and pushing out the authentic Detroit taste 
. I mean, what's with this "collaboration series"? Sounds like a clever ploy to get influencers in here and create some FOMO 
. Mark my words, Bev's Bagels is just a pawn in a larger game to homogenize our local cuisine 
.
. I mean, Bev's Bagels seems like a great spot and all, but what's the point of partnering with famous chefs if you're just gonna water down their unique styles? I went to check out Carlos Parisi's menu last month and it was like they took his signature flavors and adapted them for a crowd that doesn't know any better 
. And don't even get me started on the prices... $15 for a bagel with some random toppings? That's just highway robbery 
. Can't we just have authentic, local spots for once?
, and i love how each guest chef brings their own unique energy to the table 
. personally, i'd be down for a mexican chocolate bagel with spiced pumpkin twist... now that's my kind of flavor explosion 
! It's dope that local chefs are bringin' their A-game to the table, mashin' up classic bagels with international flavors and ingredients. I mean, Mexican chocolate & spiced pumpkin twist on a bagel? Yessss! It's like they're takin' a chance to innovate, push boundaries, and give us some real flavor 
. And what I love most is that it's all about celebratin' Detroit's culinary culture and community spirit - it's not just about throwin' together some trendy dishes, it's about sharin' the city's story through food 
. Can't wait to see what other chefs come up with next!
... nah, I mean, the idea of combining international influences is actually kinda cool... and those dishes from Carlos Parisi sound amazing! 
but what about the fact that it's just another gimmick to make Bev's Bagels stand out? 
And the best part is they're bringing in new chefs every month so you'll always get something new to try! 
and have you guys tried those sesame bagel tostadas with shrimp ceviche yet? they sound soooo good! 
what's your take on this whole collaboration series? do you think it'll keep getting more exciting as the months go by? 
Can't wait for the next one! Who's been to Bev's yet? 
. Like, why are they collaborating with chefs just to "celebrate the unique cultural heritage" of Detroit? Sounds like some kinda control agenda to me 
. Still, the food pics look tasty 
can't wait to try those mexican chocolate & spiced pumpkin twist bagels