Zucker’s Bagels is launching its biggest location yet

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Zucker’s Bagels & Smoked Fish is launching its fourth and biggest location to date.

The 1,800-square-foot space, at 40 East 23rd St., will be Zucker’s flagship spot.

After launching in TriBeCa, it opened popular outposts near Grand Central in Midtown — where it is also building a 2,000-square-foot commissary kitchen — and on the Upper West Side, which recently opened an outdoor patio with 27 seats.

The hand-rolled, kettle-boiled bagels are made daily on site. Acme Smoked Fish varieties are offered along with La Colombe Coffee.

Founder Matt Pomerantz, who co-owns Zucker’s with Dan Pace, named the eatery after his mother, whose maiden name is Zucker. (Pomerantz is also co-founder of Murray’s Bagels, which was named after his father.)

Zucker is a throwback to the New York classic bagel/deli scene, but with a modern twist. Classic bagels, lox and cream cheese are always on order, as is avocado toast and insane egg sandwiches like The Delancey — two eggs, corned beef or pastrami, hash browns, sautéed onions and swiss cheese.

The design comes from architect Ricardo Zurita’s firm RZAPS, Brooklyn-based artist David Bender and graphic design firm Memo Productions.

Zucker’s is also planning to develop new “proprietary products and classic appetizing items” at their new commissary to be available at all locations, a spokeswoman said.

We hear…

That this is the summer of the frozen rosé drink.

In Battery Park City, Conrad New York hotel’s Loopy Doopy Rooftop bar has launched the frozen rosé pop in a glass of Prosecco, says Frank Ferraro, president of Unokeg Singlo, which provides Italian wines on tap.

This week, they also unveil peach and strawberry flavored Prosecco.

For those who want to make a similar drink at home, famed chocolatier Jacques Torres has created the “Frosé,” with Champagne Taittinger Prestige Rosé.

Pour a bottle of Champagne Taittinger Prestige Rosé into a sheet pan and place in freezer until frozen.

Put the frozen rosé in a blender with half a cup of simple syrup and three ounces of lemon juice and blend until smooth.

Pour into glasses and serve.



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