When you’re craving a bagel, wrap, muffin, sandwich, soup, fruit, etc., you should definitely stop at the glass-walled Bagels ‘n Grinds, on the ground floor of the Hotel at the University of Maryland (across from the south entrance to the University). You can have a make-your-own salad and know that every item is made fresh to order. When it comes to the bagels, which are crispy on the outside and chewy on the inside, there are at least a dozen varieties available. These include salt, blueberry, onion, Asiago cheese, power, egg (with real eggs, not yellow food coloring), black & white, cinnamon, pumpernickel, sundried tomato, poppy, everything, sesame, garlic, and onion.
On weekends, the eatery offer flagels, the flat bagels that may or may not have started in Brooklyn in the 1990s. “People—old and young, male and female—have gone nuts over the jalapeno cheddar. People like things with a little bite. They love the bialys.” Seasonally, Adam Greenberg adds a pumpkin flavor and at Easter there will be bagels with pretty colors. “We’re looking to get creative and add different bagels at different times of the year.”
Yes, they have the lox and cream cheese to go with the bagel. It’s called “the Brooklyn” and also comes with capers, if you like.
With all the windows, the restaurant’s interior is bright and sunny and when the weather’s nice, there’s outdoor seating.
Greenberg, the genius behind this bagel shop in the lobby of the Hotel at the University of Maryland, across from the South Entrance to the University of Maryland, has been in the food business for more than two decades. He admits to being a picky eater and refuses to serve anything that he wouldn’t eat himself. He had a problem saying his bagels were as good as New York bagels, so he had a process created that brings the minerals of New York water into his bagel shop (and the Potomac Pizza shop, also in The Hotel but, with an exterior entrance). It seemingly took forever, but it was worth the wait. The $50,000 water filtration plant makes sure the bagels are the best and it’s a lot easier than running a pipeline from New York.
“The water treatment process does not stop with the bagel recipe,” says Greenberg. “Our water treatment facility makes three different types of water. We use this water in our Fair-Trade organic coffees at our 18-foot beverage station, so that our patrons receive only the best and purest products available.” The beverage station includes: soda, six brews of fresh hot coffee, iced coffee, and fresh brewed iced tea.
Bagels ‘n Grinds offers a frequent-purchase loyalty program, so be sure to sign up if you’re going to be in the area (say, you’re a student or staff member at the University or a family member of someone who is). Should you be traveling toward BWI International Airport or Baltimore, there’s another Bagels ‘n Grinds (the original) at the Arundel Mills Mall exit off the Baltimore-Washington Parkway, just below Route 100.