I happened to be in the parking lot behind Bodo’s on Preston Avenue this week and could see in the back of the restaurant where all the workers were busy assembling and serving up the famous Bodo’s Bagels. It was like watching a symphony. Each worker moved quickly and precisely to and from their stations. One delivered a fresh batch of bagels from the oven while another sliced the bagels and another filled them with various combinations of meats, veggies, fish, cheese, and eggs, all made, of course, to order,
Boy, if only everything in life worked like that – and tasted as good.
If out of town guests came to Charlottesville and you really wanted to show them Charlottesville’s premiere institution (sorry UVA), you would take them to Bodo’s and watch them struggle with the myriad of choices and then see them amazed at how quickly the order was filled, and then watch as they the first bite of heaven on earth. That, my friends, is Bodo’s, serving authentic, New York Water Bagels.
Bodo’s makes all their bagels in-house every day and at each of their three locations. Precisely following a time-proven recipe, the bagels are boiled before baking – New York style – and they are made entirely from whole-grain wheat flour. The stores don’t only bake just in the mornings, they bake through the day. The bagel you eat is likely less than an hour old.
Bodo’s has been turning out great bagels for about 35 years. The employees operate as a well-oiled machine. The bagels are unique and delicious. Everything about them speaks excellence.