Paulie Gee’s wood-fired oven will now be used to make hand-twisted bagels
One of New York City’s best pizzerias is now teaming up with a restaurant that could rank among Brooklyn’s best Jewish delis. Starting today, Paulie Gee’s will be hosting Edith’s, a pop-up that pays homage to the city’s classic Jewish delis and more modern Jewish-American fare. The wood-fired oven responsible for Paulie Gee’s popular sourdough pies will now be used to make hand-twisted bagels and challah knots, along with more contemporary inventions, like a bacon, egg, and cheese latke sandwich and a Paulie Gee’s pizza bagel. House-smoked fish, half-dozen bagels, and pints of cream cheese are also available for takeout.
The new pop-up will be open through October and is a collaboration between Elyssa Heller, who has managed supply chain operations for brands like Milk Bar and Dylan’s Candy Bar, and chef Caroline Schiff, who leads pastry at Brooklyn’s historic Gage and Tollner restaurant. In part, Edith’s pays tribute to the Jewish-American women who came before them. The pop-up itself is named for Heller’s great aunt, who ran a Jewish deli in Brooklyn in the 1950s, while the latke stuffed into Edith’s BECL is made using a recipe from from Schiff’s grandmother. Edith’s bagels, latkes, and other Jewish-American fare are now available from Paulie Gee’s in Greenpoint, located at 60 Greenpoint Avenue, between Franklin and West Streets. The pop-up is open Thursday through Sunday, 9 a.m. to 2 p.m.