There’s nothing quite like a freshly baked bagel. The exterior is glossy and caramelized with a distinctive crispness and a soft, chewy interior that has a mellow, yet complex flavor. Top that off with cream cheese and house-cured lox and you’ve got one helluva breakfast, lunch or snack.
Of course, that’s just a modicum of what you’ll find at Allie Boy’s Bagelry & Luncheonette, one of the newest spots in town to get an amazing bagel... and enjoy a great line-up of elevated deli-inspired noshes.
This week on FoodCrush, we chat with Staci Lopez and Ben Nerenhausen, owners of Allie Boy’s about their experiences opening a new restaurant even during the most challenging of times. Over the course of our conversation, we learn more about this accomplished couple, who’ve worked in restaurants across the U.S., glean insights into the vision for Allie Boy’s, the challenges the business has faced, and the bright future they hope to build in their new Milwaukee home.
Bookmark this link, grab one of their delicious bagel sandwiches and listen in!
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Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.