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About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Oct. 14, 1996)
Bagels increase in popularity with help fromUNL students BAGELS from 12 __ the coffee and’ espresso drinks that are sold at all three businesses. “I think we’re taking a lot of business... but there is a lot of competition,” Heimrich said. Rentz-Williams said there is competition among the bagels shops in Lincoln, but the distant location of the original Bagels and Joe has kept sales pressure away. The bagel shops in Lincoln (primarily the shops close to each other downtown) are all different, she said, and someone could go to any of them and be happy. One difference in the stores is the way the bagels are made. The bagels at Bagels and Joe are made in the store every day by steaming the product in a convection oven. Rentz-Williams said the new steaming technology ensures a golden cmst on the outside, and a soft, chewy inside, which makes them great for sandwiches. The other, more traditional way of bagel making, which both Bruegger’s and The New York Bagel Cafe use, is ketteling. In this pro cess, Rentz-Williams said the bagels are boiled and then oven-baked. She said some people think it isn’t a ba «-— Bagels and college < towns go together well.” Nancy Rentz-Williams co-owner, Bagels and Joe gel if it isn’t made the traditional way, but said she thinks that attitude is old-fashioned. Bruegger’s also makes bagels in the store fresh throughout the day. The New York Ba gel Cafe gets bagels twice a day from their bakery in Omaha, but will be opening a bak ery in Lincoln by spring. Bagels and Joe and the New York Bagel Cafe also toast their bagels. Rentz-Williams said some people think if it’s fresh-baked, they don’t need to have it toasted, but she said she thinks it tastes better that way. “We offer the best way to serve a bagel sandwich,” Heimrich said. “That’s the way they’ve been doing it for years on the east coast.” At all three restaurants, plain bagels, along with blueberry and cinnamon-raisin, were said to be favorites with their custom ers for breakfast. For lunch and dinner, meat sandwiches LEARN TO SPEAK ITALIAN FOR UNDER 4. . , AS- .‘I ■ A^ With 12 menu items under $4, a fast Italian course at Fazoli's is cheaper than an Italian college course, a matter of minutes we'll have you speaking words like Ziti, Fettuccine and Lasagna. And then you can eat your words. •- _ 1 * s . Photo illustration by Ryan Soderlin/DN EVERYONE LOVES bagels these days, it seems; there are three bagel shops within three blocks of each other in downtown Lincoln. are ordered most often at the New York Ba gel Cafe, and vegetable sandwiches are in creasing in sales at Bruegger’s. If the trend in Lincoln is any sign, it seems the bagel has made its place in the world of food and is here to stay. Whether it keeps fighting to retain its prominence remains to be seen. “ i Goblins & Ghouls. Lookout Daily Nebraskan Halloween Guide “Wednesday October30th! —— ^ ft Cast, crew of‘Errors’ gives laughs COMEDY from page 12 but caused laughter merely by their presence. Among these were Luce, played by Becky Key, and Dr. Pinch, played by Jude Thaddeus Hickey. The bright set and costumes sur rounding the characters increased the brightness and play fulness of the performance, while smooth set and scene transitions allowed the audi ence to give their undivided atten tion to the actors. The play continues this week Tuesday through Saturday at the Howell Theater. Admission is $6 few students, $9 for faculty, staff and senior citizens and $10 for everyone else. The shows begin at 8 p.m. I_| Looking for something to do this week? UPC has plans for you ... Football ^ Green Bay Packers Pick'em ™ Kansas City Chiefs Thursday, Oct 17, 7 p.m. tickets The Crib, Nebraska Union 6k m B JgHg International Film fP" a Lars von Trier's » The Kingdom Next week ... Singled Out in The Crib! Anyone interested in participating call the UPC office at 472-8146