Bev's Bagels
Bagel shop · Core City ·
Organic sourdough bagels, unique schmears, and chef-crafted sandwiches
Organic sourdough bagels, unique schmears, and chef-crafted sandwiches
"Bev’s is bagel heaven. Celebrated chef Max Sussman brought his love for bagels to Core City in May, using only organic flour to make his tangy, crunchy, crispy, tender sourdough Os. At Bev’s, there are no misses; Max only plays the hits. While there’s plenty of lox, wild caught fish, and creative cream cheese schmears to enjoy, Bev’s has a list of four stellar breakfast bagel sandwiches that you’ll want to regularly take advantage of. The green chile and chorizo sandwich is both sharp and meaty, and the Over My Egg Body (nice) is gooey and rich with eggs, mayo, and Cooper sharp cheddar cheese. Online orders are accepted, but there’s also a handful of seats at tables and at a diner-style counter." - Danny Palumbo
"Named for the owner’s grandmother and opened after a pandemic pivot that began in the owner’s Ann Arbor home, this Core City bagel deli serves breakfast and lunch with a focus on housemade, organic sourdough bagels (11 styles ranging from za’atar to spicy furikake and a salt stick) and a planned rotating bagel-of-the-month. Offerings include sandwiches, an array of schmears (vegan cream cheese available), inventive spreads like chile crisp and green goddess, a pizza bialy topped with pepperoni cups, and seafood-forward items that use wild-caught fish—highlighted by a wild smoked sockeye selection called “Salmons in the Steam.” Coffee is drip from Ann Arbor’s Roos Roast, and the compact dining room was designed to evoke classic Detroit diners with a curved counter, 10 stools, and an open kitchen. After opening in early May with reduced hours, the shop now welcomes customers seven days a week, 8:30 a.m. to 2 p.m." - Ashok Selvam
"A chef-founded bagel shop rooted in the owner’s Jewish family heritage, this venture grew from a popular pop-up into a brick-and-mortar in Detroit’s Core City. It focuses on hand-rolled, organic sourdough bagels and artfully stacked sandwiches, using sourdough starter and organic flour to achieve a chewy interior, crisp exterior, and rich, yeasty aroma. The process is traditional and meticulous—dough is hand-shaped into rings, refrigerated overnight to proof, boiled, then finished in the oven. Offerings include single bagels or by the baker’s dozen, sandwiches built with ingredients like wild-caught smoked salmon, and schmears such as a green goddess cream cheese; playful seasonal specials (for example, a corned beef sandwich served on a green bagel) hint at a creative, rotating menu. The operation—taking over a longtime local bagel spot—plans to provide catering and expand into wholesale, with a late-spring opening planned." - Serena Maria Daniels
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