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Black Seed Bagels Is Now Making Sicilian-Style Sourdough Pizzas After Hours

Plus, a queer chef pop-up series at Ursula in Crown Heights — and more intel

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An overhead photograph of a round Sicilian-style pan pizza, topped with melty cheese and pepperoni
A round pepperoni pie from Black Seed Pizza
Shay Harrington/Black Seed Pizza [Official]

Black Seed Bagels in the East Village will soon make wood-fired pizza

Another one of New York City’s bagel shops is getting into the wood-fired pizza game this week. The newest entrant comes in the form of Black Seed Pizza, an after-hours, wood-fired pizzeria based out of the East Village location of Black Seed Bagels, located at 176 First Avenue. The Montreal-style bagel shop will continue to make bagels as usual — only now chef Bobby Hellen, a veteran of GG’s in the East Village, will use its ovens to make Sicilian-style pan pizzas in the evenings. Black Seed Pizza will offer five sourdough pies to start, which are available for takeout and delivery starting on Thursday, February 11.

In a marriage of iconic New York City dishes, some say wood-fired bagels and pizza go hand-in-hand — and Black Seed isn’t the first restaurant to take note. In October, Zucker’s Bagels started serving wood-fired pizza out of the kitchen at its Flatiron outpost as part of a new business called Pizza Bungalow. Meanwhile, Edith’s in Greenpoint pivoted in the opposite direction: The Jewish-American deli has been taking up residency at Paulie Gee’s since last August, baking hand-rolled bagels out of the popular pizzeria’s wood-fired oven.

Black Seed is the latest bagel shop to make the pivot. The restaurant’s new pizza operation is open starting at 4 p.m. daily.

In other news

— Following a months-long winter hibernation and, before that, a summer of pop-ups through its Black entrepreneur series, Maison Yaki reopens its doors today. Many of the restaurant’s popular skewers are now available for takeout and delivery, along with new dishes including a fried chicken sandwich and a wagyu burger.

— Anya Peters, the chef behind Caribbean catering and events company Kit an’ Kin, is offering a two-night pop-up dinner series through Adá Supper Club on February 20 and 21. Reservations open February 15.

— The team behind Bed-Stuy taqueria Calaca is now serving empanadas from a small coffee shop of the same name. Located at 505 Franklin Avenue, near Fulton Street, Cafe Calaca is open from 7 a.m. to 2 p.m.

— Bill Clark of MeMe’s Diner is teaming up with Red Gate Bakery in the East Village, who will be making the chef’s red velvet bread Tuesday through Saturday until the end of the month.

— Brooklyn-based catering company Woldy Kusina will be serving Filipino fare from Ursula in Crown Heights on February 15 and 16 as part of a queer chef pop-up series.

— Milu has partnered with Queens brewer Finback on another Asian-inspired ale. Timed for Lunar New Year, their Golden Lucky pilsner is finished with kumquat and coconut.

— Asian home cooking company Omsom just dropped Lunar New Year-themed merch, including socks and a crewneck sweaters.

— Superiority Burger is set to reopen on March 12 following a three-month break for winter.

— Andrew Yang’s bagel of choice? Apparently, whole wheat with scallion cream cheese.

— It’s the last-minute acceleration for me: