Rose Foods
Bagel sandwiches, lox, matzo ball soup, and coffee.
Information
Why Is Branded Restaurant Merch Everywhere? | Eater
"A Portland, Maine bagel shop whose carefully crafted visual identity, developed with the design studio Family Brothers, translated directly into chic merchandise; the brand-forward look drove real customers (including the author) to visit and buy items like a muted pink mug, even as the owner says merch often only breaks even financially." - Linni Kral
The 23 Best Restaurants In Portland, Maine 2024 - Portland, ME - The Infatuation
"Walking up to the Rose Foods window is like stepping up to an elaborate Wes Anderson film set. But don’t let all the window dressing distract you—the housemade bagels and deli classics like pastrami on rye, whitefish salad, and the chopped liver are truly excellent. Stop here to refuel before a woodsy hike (it’s conveniently located just off the highway) or before a photo-op with the perfectly preserved sixteen-foot-tall boot at the L.L. Bean flagship store." - Alana Dao 2, Team Infatuation
The Best Bagels in the US—Beyond New York
"Rose Foods, established in 2017, blends an old-school delicatessen vibe with contemporary touches. Known for its bagel sandwich series in collaboration with local restaurants, it offers unique toppings and delicatessen staples. The bagels are designed for sandwiches, using a mix of sourdough and traditional yeast, boiled in a lye solution."
The Very Best Bagels in the US (Yes, Outside New York) | Bon Appétit
"A Forest Avenue spot that blends old-school deli sensibility with contemporary collaborations, shipping lox, sable, and whitefish from New York and offering deli staples—latkes, chopped liver, pastrami, and bialys—alongside weekly sandwich collaborations with local restaurants. The bagel is engineered for sandwiches via a mix of sourdough and yeast and a light lye boil, producing a glossy, yielding crust and plush crumb that stands up to generous fixings." - ByBon Appétit Staff & Contributors
Why the Best Bagels in the US Aren't All in New York Anymore | Bon Appétit
"An open-face bagel that pairs horseradish cream cheese with avocado and little pearls of tobiko, presenting a briny, creamy, and texturally playful tartine." - ByElazar Sontag