Rosenberg's Bagels & Delicatessen (Five Points)
Bagel shop · Five Points ·
NY-style bagels, smoked fish, matzoh ball soup, deli sandwiches
![Rosenberg's Bagels & Delicatessen (Five Points) by Rosenberg’s Bagels [official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/65556853/Rosenberg_s.0.jpg "Rosenberg's Bagels & Delicatessen (Five Points) by Rosenberg’s Bagels [official]")
NY-style bagels, smoked fish, matzoh ball soup, deli sandwiches
"At this Five Points fixture — which also has a branch in Aurora’s Stanley Marketplace — lox, sable, sturgeon, schmears, and all the fixings make the most of bagels that are themselves made with water whose mineral content replicates that of New York; the same goes for sandwich combos like the Jersey Boy with Taylor ham, fried eggs, American cheese, and ketchup or the Heebster with whitefish salad, wasabi-flavored roe, and scallion cream cheese." - Eater Staff, Ruth Tobias
"To produce a bagel Denver could be proud of, Joshua Pollack famously came up with a system to replicate the mineral content of New York City’s water. Now Rosenberg’s is a three-branch franchise serving up everything from basic breakfast sandwiches to specialty creations like the Heebster with whitefish salad, scallion cream cheese, and wasabi roe — but they all start with those chewy rings of goodness." - Gigi Sukin, Ruth Tobias
"Brimming with nostalgia as well as onion, celery, carrots, and herbs, Rosenberg’s matzoh ball soup is the real homey deal — from the fluffy dumplings to the broth made from whole, locally raised chicken. There may be no cure for the common cold, but this is as close as it gets." - Rebecca Treon, Gigi Sukin, Ruth Tobias
"If you didn’t know Rosenberg’s opened in 2014, you might take it for a decades-old fixture of Denver’s historic Five Points neighborhood. The atmosphere and decor—framed mirrors, and a mural of the New York City skyline above the vinyl banquette wrapping around the tile-floored dining room—is about as vintage as it gets. Smoked fish and house-cured meats, containers of cream cheese and salad, kugels and knishes, babka and challah, hamantaschen and rugelach, and of course the all-important array of bagels: It’s all here. Those bagels, by the way have gotten the thumbs up from no less a bagel authority than the New York Times, in no small part thanks to owner Joshua Pollack's efforts to hit the right mineral content of the water used to make them. That's the kind of detail you're getting." - Ruth Tobias
"At the Five Points location of Rosenberg’s Bagels and Delicatessen, guests can pick up some pumpkin rugelach and pumpkin babka made with a hint of pumpkin spice that are just as good as the ones bubbe makes." - Rebecca Treon