Bongiorno Bagels, whose self-described mission is ‘‘to bring the authentic New York bagel and New York-style deli to Gilbert,’’ has opened on the northeast corner of Gilbert and Pecos.
The owners are a pair of New York natives: John Bongiorno and his father-in-law, Ed Cancro. The former graduated from the Culinary Institute of America; the latter cooked in firehouses as a lieutenant in the FDNY.
Their key to making ‘‘authentic’’ New York bagels? A water filtration system that replicates the Big Apple’s water. The dough is then kettle-boiled and finished off in a 30-year-old revolving-deck oven.
Bagels are $1.20 apiece or $12 a dozen. Gluten-friendly bagels are $2.50.
A variety of spreads (from cream cheeses and lox to chipotle chicken or egg salad) and sides (including macaroni salad, potato salad, and coleslaw) are available and also are sold by the half-pound.
Five gourmet breakfast sandwiches start at $5.49, and 10 gourmet lunch sandwiches start at $7.99. You also can build your own of either. See the menu here.
Bongiorno Bagels is open 6 a.m.-2 p.m. Tuesday-Sunday.
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