Popup Bagels

PopUp Bagels Is Opening More Stores in NYC With Rip and Dip Bagels | Eater NY

"Founder Adam Goldberg started his bagel business in Connecticut while getting into at-home baking during the pandemic in 2020, expanding from pop-ups that drew long lines into a subscription model charging $38 a dozen and then into brick-and-mortar stores with investments from backers including celebrities like Paul Rudd. The shop is aggressively expanding in the city: a 750-square-foot Midtown spot at 139 East 57th Street (at Lexington Avenue) will open in late March; a bigger Midtown South location at 370 Seventh Avenue (between West 30th and 31st streets) follows in April; a Williamsburg spot at 661 Driggs Avenue (between Metropolitan Avenue and Fillmore Place) opens later in the month; and a Tribeca site at 315 Greenwich Street (near Reade Street) is planned for later in the summer. The signature service style grew out of customer behavior: “People would send us videos,” he said, prompting his wife to make their own “grip, rip, and dip” video on TikTok three years ago — the first of many, and the chain embraces the bro-tastic motto “grip, rip, and dip.” Shortly before opening the first NYC shop they introduced a $13 bagel three-pack with a tub to offer a more New Yorker–friendly option. The bagels themselves are smaller than many New York bagels, served hot with a thin, crusty exterior and soft interior — the result of boiling in a giant stockpot and then baking in a convection oven — and are not toasted; they’re intended to be ordered with containers of cream cheese and other schmears both traditional and inventive (see: hot honey butter). Goldberg has said he wants to open 200 stores nationwide, with locations planned for North Carolina and Florida." - Nadia Chaudhury