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What’s Cooking: Building a better bagel, step by step
by Ian McNulty
April 15, 2014

In the kitchen, Humble Bagel (4716 Freret St., 504-355-3535; humblebagel.com) seems aligned with the back-to-basics trend of good, simple, handmade food. What’s been a little more surprising is how that methodical ethos works itself across the entire approach here.

Humble Bagel was opened less than two weeks ago in the middle of Freret Street’s restaurant row by Casey Mackintosh and Tara Mikhail. The young couple based the idea on the bagel shops so prevalent around New York, where Tara grew up.

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