Dining profile: Everything Bagel


Everything Bagel is not Lori Soule’s first restaurant, and it probably won’t be her last.

Soule, a New Jersey transplant, has owned and operated restaurants in New Jersey, St. Augustine and on Florida’s west coast.

Since Soule likes a challenge, she took on the bagel with only a basic understanding of how to make a good one. She quickly mastered the art, and Everything Bagel is still going strong seven years later.

The 20-seat restaurant is a beehive of bagels, breakfast and lunch sandwiches, soups, salads and desserts.

Patterned after the traditional bagel shops in the Northeastern United States, Everything Bagel wants you to feel right at home, minus the snow.

There are daily specials and happy hour is from 2 p.m. to closing at 3 p.m.

How would you describe the restaurant’s atmosphere?

Comfortable, friendly. It gives you the feeling of a typical bagel shop like the ones in New York and New Jersey. What you would find in any town, small and simple with homemade baked breads and homemade bagels. We have regulars who come here every day to read the paper and use our Wi-Fi.

What is your food philosophy?

Fast, hot, clean, consistent. Fresh is the key to all our menu items. I don’t use any preservatives. We want you to be able to come in and order the same things you could up north like our lox platter — lox, cream cheese, red onions and capers. Or a sloppy Joe. There is a create your own paninni on the menu, so you are able to mix and match to your satisfaction.

What types of cuisine do you specialize in?

Homemade bagels. We don’t skimp on any of the ingredients. We use flour, malt and barley. We make a real bagel and the dough is made fresh everyday. I sell our bagels wholesale, and you can find them Saturday mornings at the farmers market on the island. We offer plain and flavored cream cheese, lox, and lox and white fish spread.

What is you signature dish?

Friday turkey special. It started out as a one-day special, but our customers loved it so much we have it all the time now. It is a generous portion of turkey with pesto aioli, sprouts, avocado and Havarti cheese on our homemade sourdough bread with a kosher dill pickle.

What would you recommend for a first timer?

Any of our fresh-baked bagels. We have everything from spinach asiago to apple cinnamon. And if you’re looking for the traditional savory bagel, we have sesame, onion, poppy and garlic. If you can’t decide, then get the everything bagel with onion, garlic, sesame and salt. I’d also recommend our homemade New York-style crumb cake. It has big chunks of crumbs on top with powdered sugar.