December Newsletter
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GOVERNMENT<br />
BUSINESSspotlight<br />
NYC BAGEL & SANDWICH SHOP<br />
9555 East Arapahoe Road, Suite 16 • 303-955-7458 • www.nycbagelsandwichshop.com<br />
Open Monday-Saturday 5 a.m.-4 p.m., Sunday 6 a.m.-4 p.m.<br />
Which came first… the bagel or the egg? There’s debate on<br />
the answer to that question, but we all know they go great<br />
together. If you’d like to decide for yourself, head on down to<br />
a new restaurant in the Village called the NYC Bagel &<br />
Sandwich Shop. It’s a place where breakfast and lunch are<br />
served all day and the choices are endless. Whether you’re in<br />
the mood for a breakfast wrap, an omelet, French toast, or<br />
oatmeal, your taste buds will undoubtedly be delighted in<br />
what this establishment has to offer!<br />
NYC Bagel opened their doors in the Village in October<br />
2018. Kelly Harmon is the owner of this franchise located in<br />
the heart of Greenwood Village. She is excited and energetic<br />
about the opportunity to open her shop within the Village.<br />
“It is wonderful to be able to bring a franchise that is located<br />
mainly on the East Coast to a quaint town such as<br />
Greenwood Village,” Kelly mentioned.<br />
“I chose to conduct business in the Village because of the<br />
great location nestled along the Arapahoe Road corridor,”<br />
said Kelly. She feels that the proximity to the wonderful<br />
businesses of the Tech Center will ensure good business for<br />
NYC Bagel as employees stop in for lunch during the hustle<br />
and bustle of their busy work schedules. It will also be<br />
convenient for residents to stop by on the weekends as they<br />
are running the many errands that need to get accomplished.<br />
Their menu includes artisan bagels and homemade spreads,<br />
breakfast sandwiches, breakfast platters, deli sandwiches,<br />
soups, salads, fruit, bakery items and beverages. NYC Bagels<br />
states that, “Our bagels are made with powdered barley malt<br />
as opposed to the less expensive liquid malt or no malt at all.<br />
Then they are allowed to rest for 12 hours on fermentation<br />
boards giving them a deep flavor and crust. Next they are<br />
ready for kettle boiling and, finally, hearth baked creating a<br />
true NYC style bagel that is crusty on the outside and chewy<br />
on the inside.”<br />
NYC Bagel prides themselves on providing “fresh cracked<br />
continued on page 17<br />
PG. 16 GV NEWSLETTER | DECEMBER 2018
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