NEW YORK (WCBS 880) – When H&H Bagels closed up its Upper West Side location in June, it left a neighborhood yearning for fresh hot bagels.
WCBS 880’s Marla Diamond On The Story
Well, Woodside, Queens-based Davidovich Bagels is looking to fill the hole.
The company’s Marc Fintz admits it’s a tall order.
“We can only hope to be thought of in the same light as they were in their heyday,” he told WCBS 880’s Marla Diamond.
Davidovich Bagels have been singled out by critics for their savory sweetness and crunchy and chewy texture.
“We make a traditional New York 5 oz, hand-rolled, Kosher, kettle-boiled, plank-baked bagel,” he said.
The company is in talks with Friedland Properties, who wants a lot of dough – $950,000 a year – for the storefront at 80th and Broadway.
“I’m not sure that anybody could afford $950,000 a year base rent. I mean, you’d probably have to be selling diamond-encrusted bagels in order to be able to pay that rent,” he said.
H&H Bagels opened in 1972 and became an institution. It was simple and cash only. H&H did have a second location on West 46th Street.
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