They landed on aiming for a mix of Montreal style, which leans sweeter, and the classic New York bagel. "It was so fun for me, because I had no idea about the culture and the history and the recipes," Moreira says. In order to perfect the recipe, the couple traveled all over, trying bagels of all kinds. So instead, the two have created a brand that excels at playful takes on the traditional, with the bagel as the foundation. "When you go traditional, you're always battling nostalgia," he says. "She was coming at it from a blank slate," Dana adds. He'd grown up eating bagels and frequenting old-school Jewish delis while visiting his grandparents in Florida, so he pitched the idea of opening a Jewish deli to Moreira.Ĭall Your Mother "I said, 'Yes!' But, A, I'm not Jewish and B, I've never had a bagel," she recalls. "He said, 'Draw up your dream business,'" Dana remembers. The story also led to meeting an investor. "It was awesome," Moreira says of the momentum that gave the business. Soon after, it was featured in Bon Appétit. Together they opened the first Timber Pizza Co. She and Dana also fell in love - they're married now, and welcomed a daughter three months ago. It was just a bunch of people having fun, which I'd never experienced in the cooking world before." "But I fell in love with what he created at Timber Pizza. Andrew was there, and he was super cool - super-amazing personality," she recalls. She was doing private catering gigs there when, while shopping at the farmers' market one day, "I saw this amazing wood-fired oven. She later moved to D.C., a city that was her favorite among the places she'd been in the U.S. She attended more cooking schools here, and eventually landed in the fine-dining world, working at Eleven Madison Park in New York City. area, where he grew up.ĭaniela Moreira is from Argentina, where she studied cooking before moving to the U.S. in 2014, cooking pies in a wood-fired oven at farmers' markets in the D.C. Tired of his desk job, Andrew Dana decided to start Timber Pizza Co. Obi Okolo The origin story for this not-so-traditional deli is, in part, a love story. But the bagels at Call Your Mother are even better: straight-up crisp-outside, supremely chewy-inside bagel perfection.Īnd that's just the start of what makes this new addition stand out. Rosenberg's changed that, for sure, and it's totally deserving of its many fans. I've chased great bagels up and down the East Coast, and when I moved to Denver in 2004, I quickly accepted the fact that bagels just weren't going to be the same here. My entire family is from New York, where I was born. Its owner, restaurateur Joshua Pollack, has gone on to make even more carb contributions to the Mile High - in the form of Lou's, which is one of our picks for the ten best sandwich shops in the city, and Famous Original J's, which serves one of my favorite slices.īut for all of Pollack's East Coast passion and dedication to re-creating traditional New York-style bagels in Colorado - including using a custom-fabricated machine to engineer NYC water, which many believe is the key to that city's bagel superiority - his offers never quite rose to the level of greatness I crave. Yes, we have Rosenberg's, which arrived in 2014 and has dominated the city's bagel scene ever since. area, at Tennyson Street and West 39th Avenue, with additional outposts coming to 1291 Pearl Street in Capitol Hill and another location in RiNo this year.Īnd spoiler: The bagels are really good. On May 19, it will officially open its first location outside the D.C. Bagel lovers, brace yourselves: Call Your Mother Deli has arrived in Denver.
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