Detroit’s newest bagel shop is collaborating with a revolving door of some of the hottest local chefs.
Its new “Bagels with Buds” series will see Bev’s Bagels team up with big names in Detroit’s dining scene for a special monthly one-day guest menu. The series launches on Oct. 30 with Mexican-inspired items by Carlos Parisi of Aunt Nee’s chips and salsa, including a Mexican chocolate and spiced pumpkin twist bagel with marzipan schmear, a chorizo and muenster bialy with salsa verde, and shrimp ceviche on a sesame bagel tostada.
“At Bev’s I always want to keep pushing the envelope beyond the traditional and into a more creative realm,” owner Max Sussman said in a statement. “So it made a lot of sense to invite other chefs with their own perspectives, backgrounds, and ingredients into our kitchen to create new flavors you won’t find anywhere else. We want to celebrate the culinary cultures that are right here in Detroit.”
Other upcoming collabs include Ji Hye Kim of Ann Arbor’s Miss Kim and Little Kim, Ima’s Mike Ransom, Takoi’s Brad Greenhill, Mabel Gray’s James Rigato, Leña’s Mike Conrad, Molly Mitchell of Rose’s Fine Foods, and John Yelinek of chef of Ladder 4 Wine Bar, among others.
Born in Mexico City, Parisi is a Detroit dining scene booster and one of the organizers of the annual Detroit Sandwich Party event.
“Detroit is a city that has thrived in the national eye because of collaboration, small business, and community,” Parisi said. “This is everything to me, and I’m so happy to be working with Max, who has carried this thought with him in every step.”
Bev’s Bagels opened earlier this year in the former Detroit Institute of Bagels space in Core City at 4883 Grand River Ave.