Transfer Co. Food Hall news, events and gatherings where different communities can connect through food.
“Benchwarmers Bagels rises to the challenge in style. Sure, a rare charred bagel (the inevitable result of wood-fired baking) may slip past the controls from time to time. And New York transplants may quibble that these bagels — starting with dough slowly risen with a sourdough starter, then boiled in water that’s slightly sweetened with honey before baking — are not true New York-style bagels.”
Read More"Every other bagel sandwich just became meaningless." Congrats to Benchwarmers Bagels for being nominated for "America’s Best New Restaurants 2019" by Bon Appétit Magazine!
Read MoreVia Bon Appétit
“At Benchwarmers in Raleigh, NC, they take their bagels seriously. They use fresh-milled Red Turkey wheat and Einkorn. The dough goes through a three-day fermentation process. They bake everything in a 10,000-pound, ripping hot wood-fired oven. And then they stuff their No. 5 bagel sandwich with Lay’s Kettle Cooked potato chips. Because, thankfully, they don’t take themselves too seriously.”
Read Morevia CNN Travel
“In Raleigh, Benchwarmers Bagels (Benchwarmers Bagels, 500 E. Davis St., Raleigh, NC, 27601 USA) is one of a handful of new and expanding shops vying for that market. And in a bit of serendipity, one of its owners, Sam Kirkpatrick, was a bartender on the opening team at Cúrate, Button's Spanish tapas restaurant in Asheville.
Read Morevia News & Observer
Benchwarmers Bagels is pushing back against the bagel world’s geography bias. For what seems like forever, a myth has been boiled and baked into a kind of accepted truth. If the bagel you’re eating didn’t come from the New York boroughs or Montreal, what’s even the point? It may look like a bagel, taste like a bagel, lodge poppyseeds between your teeth like a bagel, but if hailing from all the elsewheres in-between, it’s treated as something less than the real thing.
Read MoreBenchwarmers Bagels & Coffee will open to the public at 7 am Thursday, February 7th, inside the beautiful Transfer Co. Food Hall at 500 East Davie Street. From then on, the shop will be open 7-2 on Thursdays and Fridays, and 8-3 on Saturdays and Sundays. They will soon expand to be open on Tuesdays and Wednesdays as well.
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