Inside Tilly Bagel Shop Fulton Market | Eater Chicago

"Opened by Hannah Tillett and Mike Banaszak after rapid pandemic-era demand for their hand-rolled sourdough bagels, this shop quickly drew long lines—so many that the owners hired a “bagel bouncer”—and expanded to a larger West Loop location to increase production. The new Fulton Market storefront adds about 600 square feet and a kitchen twice the size to produce for both sites, and it introduces a full espresso program (the original location currently offers cold brew and drip). The bagels are made from a 16-year-old sourdough starter nicknamed Tilly (originally called Adrian), cold-fermented overnight in a walk-in fridge for a lighter interior and slight tang, then boiled, topped and baked at high heat for a crispy exterior, fluffy interior and good chew. Offerings emphasize variety and creativity: rotating specials and a bagel-of-the-week plus flavors such as cacio e pepe; a tomato grilled-cheese bagel with tomato in the dough; garlic rosemary; sesame; everything; cinnamon and blueberry; and a Chicago-inspired bagel seasoned with giardiniera and celery seeds. A range of cream cheeses (including caramelized onion, jalapeño chives and bacon chipotle), monthly specials, and bagel sandwiches—from egg options to turkey, chicken Caesar and a crispy potato with chorizo—round out the menu, with planned collaborations with nearby chefs. The interior, led by one of the owners with Vero Design + Build, uses soft earth tones, dark wood banquettes, stand-up counters, tall windows with El-train views, handcrafted-feeling furniture nodding to bagel shapes, custom illustrations by Allison Pericich, and a notable two-foot bronze-and-silver mirrored disco-bagel art piece. The West Loop location at 204 N. Aberdeen Street will be open 7 a.m.–2 p.m. Tuesday–Saturday, 8 a.m.–1 p.m. Sunday, and closed Mondays." - Lisa Shames