Edith’s is a Jewish deli popup operating out of Paulie Gee’s pizza in Greenpoint
They’re making wood-fires bagels in the same oven used to cook Paulie’s famous pizzas – some of the best in Brooklyn. They started as a temporary popup, but have since decided to stick around indefinitely.
Instead of the usual litmus test, we got a smorgasbord of their best offerings.
The bagels themselves are wood-fired and hand-twisted. Pretty light and airy. VERY chewy. Closer to a Montreal Bagel than a traditional NYC.
The biggest downside to the experience was the line, a testament to Edith’s early popularity. We got their 20min after opening and still waited for close to an hour just to order. Our food was ready in 15min.
Overall: a creative and fun experience. Kudos to Edith’s and Paulie Gee for teaming up to try something new.
"NY Classic" lox sandwich - home smoked sustainable salmon, heirloom tomato, pickled shallot, lettuce, house cultured cream cheese.
What more can you say about a timeless classic? Salty lox complemented by fresh, vibrant veggies. Perfectly balanced
"Arugula-Smugala" Pizza Bagel - melted mozzarella, pesto, arugula
“NY Classic” lox sandwich – home smoked sustainable salmon, heirloom tomato, pickled shallot, lettuce, house cultured cream cheese.
What more can you say about a timeless classic? Salty lox complemented by fresh, vibrant veggies. Perfectly balanced
a "Chicago" bagel with labneh, olive oil and za'atar
According to Ediths, “The Chicago spice blend is a secret but has all of the best parts of the traditional ‘everything’ seasoning, with a little warming heat.”
Edith’s was an overall good experience, but I gotta keep it real. Out of the 4 things we got this was my least favorite. There was no crisp or crunch to it, very chewy. Also very light – I could eat 3 of these in one sitting. Medium-light schmear and didn’t pack as much of a flavor punch as other za’atar sandwiches I’ve had around the city.
WARNING: NON-BAGEL CONTENT AHEAD
As much as I hate to admit it, the non-bagels were my favorite thing from Edith’s
Shakshuka morning bun: brioche with spicy tomato sauce, farmers cheese, and farm egg, garnished with seasonal herbs
The brioche was super fluffy, the egg runny, the tomato sauce just spicy enough…BOMB.
CRISPY FRIED POTATO LATKE
‘Nuff said
While they claim to have set up shop indefinitely, who knows how long the Edith’s and Paulie Gee partnership will last. Worth the visit while it’s here!
