Pastrami soup dumplings. Pizza bagels. Jewish ramen. Oh, and fresh pasta.
They’re all on the menu at Bullfrog Bagels in Washington, DC — the new sit-down sibling to a hugely popular bagel shop.
About that pasta: Washingtonian reports that Bullfrog covers its bagels in an egg white wash before they’re baked, which leaves a lot of unused egg yolks. Owner Jeremiah Cohen said he plans to use those yolks to make at least five different fresh pasta dishes, including a pastrami carbonara and noodles with lox, creme frâiche, salmon roe and chives.
Michael Kaminer is a contributing editor at the Forward.