46°
Owners Brad and Michele Berrol opened their all-day eatery at 19 East Main St. in July. The downtown location is just a five-minute walk from the LIRR.
The bagel/pizza hybrid concept has a wood-burning oven as its centerpiece linking the two cuisines.
“I am thrilled to be part of this old-school-meets-new-world project further facilitating the Oyster Bay dining renaissance," said Brad Berrol.
Traditional cooking methods here include slow fermentation of the bagel and pizza dough, enhanced by the wood-burning oven.
Artisan bagels are cooked the old-fashioned way. The bagel dough has a 24-hour fermentation period then the bagels are boiled, and baked after in the oven.
IT BGL carries such housemade spreads as Tobiko (fish roe) and seasonal jams, with fish and roe add-ons (salmon roe, smoked trout, caviar).
BGL Crostino is a bagel specialty. It is fire-roasted eggplant with schmaltz and scallion.
Of course, you can enjoy these traditional combinations or just order a bagel with plain cream cheese as well.
Other food includes sandwiches such as "The Hashtag" which is corned beef, hash brown, and a fried egg. There are salads and sides such as "Pastrami Arancini" and "Schmaltz Potatoes" and sweets like stuffed "Bunchkins" which is a bagel/munchkin meant for dessert.
IT BGL calls their serving style "fine counter service" which means providing "some aspects" of a full-service restaurant without adding time or cost, said Berrol.
Michele Berrol is an interior designer and created the eatery's decor with industrial and modern farmhouse design elements.
A handcrafted pinewood banquet, tables, and barstools against a coffee/wine bar provide comfortable seating.
IT BGL is open daily from 6 a.m. to 4 p.m. Dinner service is coming soon so call ahead for updates at 516-628-1110 or click here.
Click here to follow Daily Voice Suffolk and receive free news updates.
