A gut yontif to those of you going the unleavened route this week, though you may want to bookmark this public service announcement for later: Leo’s Bagels has reopened.
Owner Adam Pomerantz had temporarily locked the doors on March 20. “There was so much uncertainty at that point,” Pomerantz told the Alliance, “and I was concerned with keeping my employees and customers safe while also doing my part to stop the spread of the coronavirus.”
After giving the store a thorough cleaning and sanitizing, Leo’s management drafted a plan of operation that includes having a maximum of two people working behind the counter and allowing only two customers in the store at a time. They also installed plexiglass at the cash wrap for additional protection. “I’m confident and hopeful that we will be able to serve up our bagels while keeping everyone safe,” Pomerantz added.
The shop at 3 Hanover Square is now back in action every day, 7a–2p.
We are now open daily from 7:00am – 2:00pm for take-out and delivery only, following strict food safety and sanitation protocols.
— Leo's Bagels (@LeosBagels) April 9, 2020
Pomerantz is looking out for the safety of his customers, while keeping his usual high standards for bagel consumption. When corresponding with the Alliance back in January, the lifelong New Yorker gave us the official rundown on how one properly stacks a lox-and-cream-cheese bagel sandwich. It’s crucial wisdom for anyone residing in the five boroughs, but here’s a quick summary.
1.There’s no reason to toast a fresh one 2. Order of assembly: Schmear (both sides), lox, tomato, onion, capers 3. No cinnamon-raisin, ever (apologies to the usually spot-on tastemaker Cynthia Nixon) 4. Scooping out the insides is fine.
Order online at Leo’s website or by phone at 212-785-4700.