Beachwater Bagels At Middle Brow Bungalow - Review - Logan Square - Chicago

In recent months, Bungalow by Middle Brow in Logan Square has become a focal point for Chicagoans seeking breakfast pastries, particularly due to the emergence of Beachwater Bagels, a Saturdays-only pop-up. The owner, Pete Ternes, describes these bagels as twice-baked sourdough, drawing comparisons to Montreal's dense, wood-fired bagels. Since its launch in November, Beachwater Bagels has consistently attracted long queues of eager customers. Ternes notes that such lines for pastries are a common phenomenon in the city, akin to people lining up for bars in their twenties with the expectation of social interaction. The Middle Brow baking team produces three varieties of bagels each Saturday: plain, seeded, and "swirls." The seeded bagel features everything bagel seasoning baked into its surface, rather than merely sprinkled on top, offering a deeper integration of flavor. The "swirls" bagel incorporates cinnamon, cardamom, and oats, providing a distinct aromatic and textural experience. A key characteristic of these bagels is their double-baking process: an initial bake in a standard oven is followed by a second bake in Middle Brow's pizza oven. This technique results in a crusty, charred exterior that provides a contrast to the soft interior. Beachwater Bagels offers a selection of schmears to accompany their bagels. These include a basil and tarragon cream cheese, which introduces a fresh, herby element, and a cream cheese made with house-smoked trout, offering a savory and unique flavor profile. The name "Beachwater Bagels" is a playful reference to the popular belief that the water quality in New York contributes to the distinctiveness of its bagels. Ternes suggests that the fresh waters of Lake Michigan might be similarly influencing the appeal and sustained popularity of Beachwater Bagels. Bungalow by Middle Brow, where the pop-up operates, has a history dating back to 2011 as a beer brewery. It expanded its operations in 2019, opening a physical space that combined its brews with locally sourced pizzas. The establishment has always provided morning service, featuring various pastries and coffee. In addition to Neapolitan pizzas, Middle Brow is also recognized for producing tavern-style pizzas, baked at 700 degrees Fahrenheit using flour from Meadowlark Organics in Wisconsin. Ternes indicates that his team prioritizes efficiency in serving customers, implementing measures such as a covered waiting area for inclement weather and offering coffee shots to help customers stay warm while waiting. Beachwater Bagels operates out of Bungalow by Middle Brow at 2840 W Armitage Ave. in Chicago, with bagels available from 9 a.m. on Saturdays until they are sold out, and customers are advised to anticipate potential lines. #BeachwaterBagels #ChicagoFood #BagelPopUp #MiddleBrowBungalow #LoganSquare #SourdoughBagels #BreakfastPastry #FoodScene #LocalBusiness

Bungalow by Middle Brow, located at 2840 W. Armitage Ave., Chicago, IL, is a brewpub that emphasizes its Midwestern roots and commitment to local sourcing. Co-owned by Pete Ternes, Polly Nevins, and Bryan Grohnke, the establishment prides itself on using ingredients and products exclusively from within a 150-mile radius, notably excluding items from France, California, or Argentina. This local-first approach extends to all aspects of their offerings, including beer, wines, and various food items such as sourdough pizza. The brewpub is recognized for its inviting and casual ambiance, characterized by a well-lit, open, loft-style design that is also considered Instagram-friendly. The interior decor features barrels lining the walls, providing diners with a direct view of the beer fermentation process, which highlights the transparency and artisanal nature of their brewing operations. The menu at Bungalow by Middle Brow offers a range of casual dining options. Guests can enjoy a bagel, a milk-bun breakfast sandwich, various pastries, and, of course, their signature sourdough pizza. These food items are complemented by a selection of ice-cold local beers, reinforcing the restaurant's dedication to regional products. Chef Pete Ternes's culinary background heavily influences the beer brewing process, with Diana Dávila noting that he understands how to 'season a beer,' equating brewing to a chef's approach to cooking. The article highlights specific menu recommendations, including the Tavern Pizza, exclusively available for dine-in on Tuesdays. This sourdough pizza is described as having a no-flop crust that cracks with every bite, indicating a desirable texture. Another recommended item is the Sourdough Bread served with butter and sardines. This bread is praised for its golden-brown crust and a fluffy, nutty interior that is notably not crumbly, providing a simple yet perfect pairing with butter and sardines. The Big Salad is also mentioned as a shareable option, featuring a simple vinaigrette and a seasonal rotation of fresh vegetables. This establishment exemplifies a modern approach to comfort food and craft beverages, deeply rooted in the local agricultural landscape. The focus on hyper-local ingredients ensures freshness and supports regional producers, contributing to a distinctive dining experience in Chicago. The transparent brewing process, visible to customers, adds an educational and engaging dimension to the brewpub's atmosphere, fostering a connection between the consumer and the craft behind their food and drink. The described menu items reflect a blend of classic comfort foods with an emphasis on quality and local sourcing, catering to a diverse clientele seeking both familiarity and novelty in their culinary choices. #AmericanMidwesternCuisine #Brewpub #ChicagoRestaurants #LocalSourcing #SourdoughPizza #CraftBeer #CasualDining #FarmToTable