To scoop or not to scoop your bagel? At Aakash Patel's new Slice & Schmear, you can have it both ways.
To scoop or not to scoop your bagel? At Aakash Patel's new Slice & Schmear, you can have it both ways.Aakash Patel selected a shiny bagel, laid it on the cutting board, and targeted his knife — not slicing at the equator, but closer to the Tropic of Capricorn. After cutting through, he yanked the innards out from the bagel’s thicker side, packed the void with cream cheese , then popped the thinner side on top.
Although the “trendy L.A.” tie-in is one reason he is offering scooped bagels, “mostly it’s just because my parents used to work and they wouldn’t be there to help me make breakfast.”Kraft’s old line of frozen cream cheese-filled bagels, became his easy breakfast. “I grew up on them,” Patel said. Trying a scooped bagel with cream cheese recently brought back happy middle-school memories. “It would be the same feeling as drinking a Capri-Sun after 10 years,” he said.
Patel said four varieties of square pizza, the “Slice” in the shop’s name, will be introduced in about month. He describes the pizza as a hybrid of a Sicilian, a grandma, and a Detroit.Patel kept the shop much as it was, with the disco ball and LP turntable still in the mix. Korshak’s spinning wheel of bagel options, however, will be donated to a museum.Patel has rolled his own bagel recipe: He uses a three-day process, starting with a biga that sits in the fridge for 24 hours.
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