Travel Muse Magazine

Snappy, pillowy, steamy goodness. That’s what you’ll find seven days a week at BO’s Bagels, the new New York City eatery on South University, right across from a fellow NYC-turned Ann Arbor student-loved spot: Joe’s Pizza.

These Big Apple-beloved carb delights are perfect for students needing comforting and quick energy boosts. And thanks to UM alumna Ashley Dikos, we get to enjoy BO’s Bagels now.

Dikos and Andrew Martinez started the first BO’s out of their Harlem apartment in 2015 and two years later opened their flagship storefront in Harlem. Since then, they’ve opened a second location in Washington Heights and now our one here in the heart of the University of Michigan’s Central Campus.  

Dikos is a Michigan native and remembered there being a significant number of students from the East Coast, specifically the New York City area, while she was an undergrad here. The two decided their business model could be successful in Ann Arbor because there were no fresh, New York-style bagel spots within walking distance from campus.

Since their Ann Arbor opening a year ago, BO’s Bagels has maintained a long line of all brands of Michigan students. I am from Metro Detroit and had never tried a true New York-style bagel before BO’s. I can confirm that it is as malty, bouncy, crisp, and drool-worthy as its admirers claim.

I love BO’s Bagels. I recently stopped into the steamy shop with a new mission: not just to grab a delicious bagel on the way to class, but to learn the story of Bo’s. When I walked into the store, I could smell the bagels cooking and I could dough be mixed in real time back behind the counter. There, I met the cheery Elaine, who is the general manager of the Ann Arbor location. She grew up in Brooklyn, but attended the University of Michigan. After working in NYC restaurants for years, she recently returned to A2 and began her managerial role shortly after BO’s opening.
When I asked Elaine what the Bo’s “classic” bagel is, she said, “We pride ourselves on being able to put anything on a bagel.” I usually get “the Brody” but wanted to try something new. So she suggested their ‘Rick Ruben’ sandwich. So I went for it. The bagel itself is called a “Black Russian Bagel” and is an invention of Martinez that you’ll only find at BO’s. The sandwich is pastrami, grilled corned beef, sauerkraut, and Thousand Island dressing. Biting in I was hit with a crusty un-toasted outside, charred meat, and a tang from the kraut and dressing. The bagel left a saucy and greasy coating on my fingers from the dressing and pork. Each bite was different as the sandwich settled. 

While BO’s offers a great lunch or snack option, it is meant to fit with the lives of the busy college students it serves. The seating is limited, and the high-top chairs aren’t really comfortable enough to sit and study in. The line of waiting customers was momentarily too large for me to sit at the counter. But the owners didn’t intend BO’s to be a sit-down spot. The design reflects the busy in-and-out style of New Yorkers and college students alike.

Whether you are a NYC native or a small-town Michigan girl like myself, you can appreciate the welcoming, delicious piece of home they share with us.