#maury's

Whoever Said West Coast Bagels Suck Hasn’t Tried These

Maury’s started as a pop-up at the Hollywood Farmer’s Market and the brick and mortar opened in March. Baker/owner Jason Maury Kaplan was inspred by his East Coast childhood and the lack of good bagels in LA. The brick building on the corner that houses Maury’s has a beautiful exterior and the interior is beautiful- high ceilings, wood accents, lots of white, and a few plants. The bagels are made there. They also had some baked goods (cookies, cake).

There were a few refrigerators with bottled beverages (including kombucha) and schmears. Bagel varieties include everything (their best seller), salt, salt & pepper, plain, sesame, za’atar, onion, poppy, garlic and jalapeno cheddar. One bagel is $1.60,1/2 a dozen $9 and a baker’s dozen $18. Schmears include plain, scallion, hot pepper, lox, strawberry and vegan cashew. Then there are various bagel sandwiches to choose from, including lox, whitefish salad, trout, egg salad, etc. You can even build your own.

* Avocado bagel sandwich ($9 closed, $14 open face): cream cheese, tomatillo, radish, red onion. I chose the jalapeno cheddar bagel. The veggies were shaved paper thin. The avocado was served in slices. There was a generous amount of cream cheese. The bagel was smaller, dense, and very chewy. I’d say that it was a bit too dense. But the bagel sandwich was simple and delicious – the tomatillo tasted pickled? There were fresh elements and creamy elements.

* Za’atar bagel: It’s like their plain bagel only they rolled it in za’atar spice. There wasn’t enough za’atar to give the bagel that much extra flavor.

Sightglass Coffee is served. While there is no indoor seating, there are a few small tables and a bench outside. The bagels are made with local flour.

4 out of 5 stars