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Black Seed

  1. Openings
    Black Seed’s New East Village Outpost Boasts Smoked-Meat Bagel SandwichesIt opens on Monday, October 12.
    By Sierra Tishgart
  2. Nostalgia
    The Tricky Business of Revamping a Historic Restaurant for a New Audience“If we hadn’t taken it over, that neon sign wouldn’t be hanging,” Mario Carbone says.
    By Sierra Tishgart
  3. Hot Hot Hot
    Black Seed Goes Hard on Pizza Bagels For Its First BirthdayThis week, they’re available all day and topped with Di Palo’s mozzarella.
    By Sierra Tishgart
  4. Bagels
    Danny Bowien Has Created a Squid-Ink Bagel for Black SeedMissy Robbins and Ivan Orkin are also a part of the new guest-chef collaboration.
    By Sierra Tishgart
  5. Opening Soon
    Black Seed to Open East Village Location, With an Expanded MenuIn the iconic De Robertis Caffé space.
    By Sierra Tishgart
  6. The Grub Street Diet
    Kerry Diamond Is a Farmers’ Market Nerd“Out and proud.”
    By Sierra Tishgart
  7. Grub Guides
    12 New Places to Try for Your Next Great Pizza ExperienceMarta, GG’s, B-Side, and more.
    By Sierra Tishgart
  8. Dreams Come True
    Black Seed Introduces Late-Night Pizza BagelsWhen pizza’s on a bagel, you can eat pizza anytime.
    By Sierra Tishgart
  9. Grub Guides
    What You Need to Eat and Drink Before Summer Is Really OverIce cream, fried chicken, rosé, and burgers, of course.
    By Sierra Tishgart
  10. Hangover Helper
    Black Seed Rolls Out Breakfast BagelsWith wood-fired baked eggs and Mile End bacon.
    By Sierra Tishgart
  11. The Other Critics
    The Other Critics: Another No-Star Review for Tavern on the Green; Praise forThis week’s roundup.
    By Riddley Gemperlein-Schirm
  12. The Other Critics
    The Other Critics: Wells Praises the Simone; the Gander and Tavern on the GreenThis week’s roundup.
    By Riddley Gemperlein-Schirm
  13. Leftovers
    Vinegar Hill House’s Music Series; Eataly’s New Nutella Bar
  14. Building a Better Bagel
    How Black Seed Makes Its Hand-Rolled, Wood-Fired, Highly Coveted BagelsHoney water is involved.
    By Alan Sytsma
  15. Openings
    The Underground Gourmet’s Spring Restaurant PreviewFrom grass-fed-beef gyros to pastrami-spiced octopus, the season’s most anticipated eats.
    By Robin Raisfeld and Rob Patronite