Gables Bagels opens its own store; Raising Cane’s will open soon

Ed Schwartzman felt nostalgic last week and it had everything to do with bagels – and smoked salmon. As a kid growing up in New York, Schwartzman knew it was a good day when his dad brought home bagels and lox.

“Because I make them every day, it makes the day special,” Schwartzman said Monday afternoon as he worked the counter at the new restaurant. Pine nut bagels at 421 E. Third St. in Colstone Square.

Before its soft opening last week, Gables Bagels was inside BuffaLouie’s, the other restaurant owned by Schwartzman. Now he and his chef and partner Ritchie Bowling are perfecting the recipes and adding more to the breakfast and lunch menu at the stand-alone boutique.

Ed Schwartzman, left, and Ritchie Bowling work together at Gables Bagels to fill a customer's order on Monday, August 8, 2022.

Another item Schwartzman had to have: his whitefish spread, another New York favorite he brings to Bloomington. Bowling tweaked the recipe which includes whitefish, dill, red onion, sour cream and mayonnaise. Other spreads include plain cream cheese, flavored cream cheese, salmon, hummus, and for lunch, bagel sandwiches, tuna salad, chicken salad and egg salad.

Gables offers a dozen different bagels: plain, cinnamon-raisin, blueberry, asiago, ancient grain, rainbow, sesame, poppyseed, all, salt, plain gluten-free and all gluten-free. The bagels are imported from the New York metro area and baked in Bloomington. This means that the bagels are not toasted but come out hot from the oven.

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Schwartzman’s first job was at Slim’s Bagels in New York, where he learned to love and make pastrami sandwiches, something else available at Gables Bagels. He perfects the pastrami created with The butcher’s block beef and smoked by BBQ Boneyard. For breakfast there are bagel sandwiches with eggs and cheese and a choice of sausage, ham or bacon. Other menu items that are slowly being added include muffins, croissants, black and white cookies, rugelach, fruit cup, yogurt parfait, coffee, hot tea, orange juice, kombucha, iced tea and iced coffee.

Leftover bagels won’t go to waste as they will become bagel chips for customers to purchase or dip into samples of the various spreads. Schwartzman hopes to add New York pickles and potato latkes (pancakes) served with sour cream or applesauce soon.

Gables Bagels will be open from 6:30 a.m. to 2 p.m. daily. People can order online for pickup or delivery or sit at one of the tables in the store.

Two pastrami sandwiches are being created at Gables Bagels on Monday, August 8, 2022.

Raising Cane’s will open at the end of August

Raising Cane’s Chicken Fingersknown for its chicken fingers and special sauce, will open a restaurant at 422 E. Kirkwood Ave., the former Which Wich store.

The new restaurant will comfortably accommodate 100 customers, according to restaurant chef Brian Higgins. It will offer dine-in, take-out, mobile and walk-in dining options. Outdoor patio seating will be open in an area between the restaurant and the nearby Chipotle. Besides chicken fingers and chicken sandwiches, customers can order Texas toast, fries, coleslaw, and drinks.

Although the restaurant did not open, Higgins said the hours would be 10 a.m. to 1 a.m. Sunday through Wednesday and 10 a.m. to 3:30 a.m. Thursday through Saturday.

Besides Bloomington, other new locations are expected to open soon, including restaurants in Phoenix, Philadelphia, Hawaii and California.

Hive now has BLTs

The Hive has added BLTs to their menu now that there are plenty of ripe tomatoes in the summer.

It’s summer, so the BLTs are on the Hive menu until the end of the summer tomato season. The Hive BLT features thick sliced ​​tomatoes, Indiana-raised pork bacon, Swiss cheese, shredded lettuce, and mayonnaise, all piled on toasted sourdough bread. Each sandwich is served with fries or a homemade turmeric salad.

Hive is located at 2608 E. 10th St. in the Tenth & the Bypass mall. Hours are 11 a.m. to 9 p.m. Tuesday through Friday, 10 a.m. to 9 p.m. Saturday, and 10 a.m. to 3 p.m. Sunday. To find out more, visit

Contact Carol Kugler at [email protected], 812-331-4359 or @ckugler on Twitter.

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