Bagel Brothers

So good! We went twice during our vacation to Sydney.
Hard to find since it’s in The MET plaza but its in the lower level and definitely worth trying.

This place is tucked in the Metcentre on the way to the train station. It’s got a real modern contemporary look, a hole in the wall kind of place. I arrived in the afternoon and they were just closing up but were kind enough to take my orders (though the menu choices were quite limited). I ordered the Roast Beef and Bacon and Turkey breast bagel. Maybe it’s because I had to re-​toast them (when I got home), but the roast beef bagel had something in it that tasted a bit sour. Might have been the spinach. The bacon and Turkey breast bagel was delicious. Cream cheese is pretty much the best thing ever so that’s a plus.
The service is awesome, very friendly. I will be back to try the smoked salmon and Reuben! And the coffee, she promises that the coffee is awesome, but I’ll need to confirm it next time!

I’ve been to Bagel Brother’s 3 times now and that will probably be the last. The service is slow, max 2 staff members at once, and my main gripe is that the bagels are too dense and not toasted for long enough beforehand. A bit of a disappointment.

Exactly what the north side of the CBD needed. You can get almost anything in this neck of the woods, except for cheap Thai, or, up until last week, a really good bagel. This end of town was screaming out for Bagel Brothers.
I tried to go here on the Thursday of their opening week, but the line was impossible, so I went for a late Friday lunch instead.
I ordered the chicken avocado. They were out of chicken (that’ll teach me to arrive late just to avoid a line). I ordered the salmon. They had it. Bagel dad came around from the back and offered a second bagelwich for $ 5 as they were trying to get rid of stock that wouldn’t last over the weekend. Unable to pass up a bargain, I grabbed a beef bagelwich to take back to the office for one of the hard workers.
I ordered a long black as well. Jase (the Bagel Brother without the moustache — his words) excitedly tells me about their own blend of beans they had created by a guy he sought out in the Blue Mountains.
They set me up a table in the nook around the corner and deliver my salmon bagelwich and some tap water.
«So, how is it?» Asks Jase as he sits down at the table next to me
«Much better than I expected» I reply
«We sent our guy to Brooklyn to learn how to make bagels, I don’t think anyone here has done that yet»
And really, that salmon bagelwich was phenomenal. Perfectly salty, deliciously creamy, the bagelwich dreams are made of.
«And the coffee?» he asks
«Honestly, its good, but I like mine a bit stronger»
«No problem, I’ll make you a strong one next time».
I returned the next business day to grab a plain bagel to toast up at lunch and a strong long black.
Jase is working again, he remembers me. I tell him we needed good bagels in the area, «yah, we really filled a ‘hole’ in the market» he says with a smile. It takes me awhile to get it, I haven’t had my coffee yet.