At Mitch’s Downtown Bagel Café in Flagler Village, bagels don’t count as carbs – Sun Sentinel

For a New York-style bagel shop whose the website brazenly proclaims“no bearded hipster baristas here,” the locals-only vibe is stronger than the cafe at Mitch’s Downtown Bagel Café in Fort Lauderdale.

For one thing, the centerpiece of Mitch’s 2,000-square-foot deli is pure Instagram bait: a cursive neon tagline, emblazoned against a faux-grass wall: “Bagels Don’t Count As Carbs.” (A trendy mural covering another wall is in the works.) The boutique, set to debut in October, is even on the ground floor of the 385-apartment Motif Flagler Village building, across from the warehouses. funky from FAT Village.

Then there’s co-owner Adam Shidlofsky, who says the fast-casual deli represents a “millenialized” offshoot of Mitch’s Westside Bagels in Weston, his father’s eponymous shop.

He calls it a marriage of classic and modern deli meats, combining pastrami over unseeded rye with a take-out efficiency (think breakfast sandwiches) sought after by young urbanites in Flagler Village.

“We’re taking what my dad did with classic New York deli meats — your bagels, your knishes, your matzoh ball soups — and updating it for the future,” says Shidlofsky, 26, who will lead the deli with his father, Mitch. “Also, Weston’s demographics are changing and a lot of Mitch’s fans have moved east. Fort Lauderdale is just a different ballpark. People want green juice and nitro cold brew. Why not give it away?

The 36-seat restaurant (with 20 patio seats) will offer homemade bagels, Angus burgers and deli sandwiches, as well as trendier avocado toast, nitro cold brew coffee and sandwiches for the little one. -breakfast all day. Deli meats like pastrami and corned beef, like Mitch’s Westside bagels, will come from closed icon of New York Carnegie Deli, which now lives on the Goldbelly online marketplace. This grocery store will also supply Mitch’s knishes, cheesecake, babka, black and white cookies and stuffed cabbage. Coffee roasts will come from nearby Wells Coffee, also in the village of Flagler.

Bagels, using Mitch Shidlofsky’s longtime recipe, are primed and steamed on-site and two deli slicers will produce supercharged Ruebens, Rachels and Monte Cristos. An appetizing old-fashioned display case parked near the cash register awaits with plates of whitefish, salmon, eggs, and homemade chicken salad with pecans and cranberries.

Takeout sandwiches will include the Hangover, stacked with scrambled eggs, cheese, bacon and hash browns on a fresh bagel; BFAST Pastrami with mesclun, two medium eggs, pastrami, cheddar and any bagel seasoning; and the BECTA, a bagel loaded with bacon, eggs, cheese, truffle oil and avocado.

“These are ingredients that my father already carried in his [Weston] shop, and now it’s takeout,” he says. “A lot of older diners have huge, mind-blowing menus, but ours is smaller for millennials who need something quick but feel crippled by indecision.”

As a millennial in a pandemic, Shidlofsky struggled with the same indecisiveness. Three months ago, he quit his job in New York as an accountant for PricewaterhouseCoopers to help his father, 61, open the trendy downtown cafe. He says Mitch resisted at first, encouraging his son to use his mastery instead of accepting the same long hours, tight profit margins and hardships that defined his father’s career.

“My dad never wanted me or my brother in the business,” Shidlofsky says. “But he’s getting old and I’m hungry and motivated. It’s funny because when I came home from working in New York due to COVID, I begged to work with him. One day we were stuck at home, and he said, “If you’re serious, go ahead. [to the shop] and bake bagels at 5 a.m., I said “OK.” And I did.

Shidlofsky is aware that another New York-style deli, Top Hat, is a quarter-mile from Flagler Village, but the two have little in common, he says.

“Top Hat is doing great, but we have a different vibe,” says Shidlofsky, who sees great potential with the restoration for downtown offices. “We do our own thing.”

Mitch’s Downtown Bagel Café will debut in October at 540 N. Andrews Ave., Fort Lauderdale. Call 954-446-6446 or visit

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