I've always felt there is a dirth of Montreal-style bagels in the U.S., so I'm happy a place has opened near where I work! Although the owner (Brad) admitted they're not "exactly" Montreal-style (e.g., they're cooled overnight, shmear is added onto the bagel instead of the side), the wood-fired flavor and honey water differentiated it from many bagels I've had in Chicagoland. I would rank it up there with some of the best bagels I've had in the region (the other being NY Bagel and Bialy).
They only opened their spot today and they sold out by 11AM, so theyre still easing into things. However, I hope they become a go-to spot for me once it's fully operational!
Also, apologies for the poor pictures of the actual bagels. We were very hungry and excited, and before we realized it, there were aleady a few bites gone.
by Dixz69