Their Success…Bagels are historically more of a commodity than a specialty, and the proliferation of corner stores have flooded New York streets with mediocre crust and cream cheese.  However, Sadelle’s has taken the common and made it special; by focusing intensely on the entire experience and artisanal production methods, the Major Food Group team has made this staple memorable again.

Quoted as one of the most anticipated restaurants to open Fall 2015, Sadelle’s has made a grand opening. Located in the heart of SoHo, the bakery and restaurant specializes in one of New York City’s classic foods-bagels. Famous baker and co-owner Melissa Weller runs Sadelle’s bagel and bakery program. Hand rolled bagels, pastries and breads are made fresh on-site throughout the day in a glass-enclosed setting at the center of the restaurant. Sadelle’s offers both breakfast, lunch, dinner and quick and easy to-go service.

Sadelle’s carries an old-west with a modern city theme throughout their restaurant. The exterior of the restaurant illuminates in a pastel blue with gold letters “Sadelle’s” at the center. The restaurant is laid out with wooden flooring that corresponds with the color theme of the brick walls all across the restaurant. The chandeliers have a vintage edge, while the center kitchen, and take-away area is clean with a glassed enclosure. Similar wooden props are used both as decorative and functional items. A wooden bagel holder is both appealing as decoration but also is a bagel slot.

The front right section of the restaurant is set for customers ordering bagels, or pastries to-go. The pastries, and bagels are displayed in a glassed casing, while chefs are seen slicing fish. This extra service similar to City Bakery, where customers can have options for either sit-down or take-away attracts more customers in the early mornings, and during lunch hours. However, because the area where take-aways can be ordered is in close approximate distance with where the hostess is, and where those waiting for a table are, there is a dysfunctional aspect to the order of service. The fluidity of the direction of the lines isn’t strict, and can potentially intimidate more customers walking in.

Take Aways…The key word for services in the restaurant industry, today, is transparency. With shifts in consumer preferences and eating habits, many restaurants are forced to form towards healthy and transparent menu options. Sadelle’s successfully appeals to the modern consumer, where consumers can watch fresh lox being sliced by chefs for their bagels, and bakers baking fresh bagels at the center of the restaurant. This open kitchen appeals to customers and attracts customers to guarantee “fresh foods.”