NY's Black Seed, Mile End coming to Philly
Please note: This article is published as an archive copy from Philadelphia City Paper. My City Paper is not affiliated with Philadelphia City Paper. Philadelphia City Paper was an alternative weekly newspaper in Philadelphia, Pennsylvania. The last edition was published on October 8, 2015.
Black Seed Bagel
"No one does shit for dad," laments chef Scott Schroeder, a dad himself. This Fathers' Day (June 15th), he's correcting that injustice with a "very dad-friendly, masculine-y brunch" at Sardine Bar with the crew from New York's Montreal-inspired Mile End Deli and brand-new Black Seed Bagel.
Co-owner Noah Bernamoff and Mile End chef Josh Sobel are bringing down supplies for a diesel appetizing platter of Black Seed bagels, smoked bluefish paste, beet-cured lox, cream cheese, chopped liver and pickles from Sobel's grandfather, a third-generation pickler. They'll also be doing smoked meat (Montreal's version of pastrami) sandwiches and platters, all starting at 11 a.m.
So what's the Philly connection? Sobel is a Northeast Philly guy (not to mention bro-in-law to former CP intern, Erin Finnerty SMALLWORLD!). He and Schroeder have eaten at each others' restaurants--"I really loved it," says Schroeder--and are social media buds. One conversation led to another, and that's where pop-ups come from, children.
"I have a great admiration for [Philly] as a dining destination," says Bernamoff. "Teaming up with Scott and his great team at American Sardine Bar just feels fun and on-brand."
Too bad it's only for one day. Or is it?
"Who knows, it's only 85 miles from Brooklyn...."
