The end of plans for a permanent home in Ballard will be good news for Capitol Hill bagel lovers this weekend. And — who knows — maybe beyond.
Loxsmith Bagels is back at E Olive Way’s Montana for what is planned as a series of Saturday pop-ups throughout March. We were hoping maybe somebody had also made the connection — fresh bagels looking for a home and a popular walk-up space next door to Montana now empty after the closure of Tortas Condesa. But Loxsmith’s Matthew Segal said he has other things baking on Capitol Hill.
For now, March Saturdays from 9 AM to noon at Montana will bring Segal to the bar with his Bagel Bar Mitzvah pop-up including fresh bagels, schmear, cold smoked lox and white fish salad, and, yes, the infamous Bagel Bloody Mary.
The return of Loxsmith to lower E Olive Way further strengthens the area as an Eastern Europe and Jewish-flavored comfort food destination. Dacha Diner opened on the next block in December. There’s also good news for Capitol HIll’s E Madison bagel walk-up. Monica Dimas of Westman’s Bagels and Coffee says she has found a Seward Park space to add an expanded kitchen that will allow the venture to up its production and begin providing its bagels to local retailers.
At Loxsmith, last summer, CHS spoke with Segal about the four key elements of his creations: wild yeast, high gluten flour, fermentation and a sodium hydroxide lye boil. “I’m the bagel guy. I do everything. I roll ‘em. I cure all the salmon. I cut all the veggies. I make all the bagels,” Segal told us last year. “There’s really nowhere to get a bagel like what I make.”
This week, he promises plain bagels, “cinnamon raisin cumin clove orange” bagels, “everything” bagels, of course, and “30 pounds of fresh cold smoked lox.”
And soon, we can hope, more news about even more Loxsmith bagels on Capitol Hill.
You can learn more about Loxsmith Bagels at facebook.com/loxsmithbagels/.
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