A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

Recent entries:
“I recently bought a bread knife. It’s not as good as stainless steel” (7/19)
“If a cowboy dies and comes back to life, is it called reintarnation?” (7/19)
Entry forthcoming (7/19)
“If the front of your car says ‘DODGE’, do you really need a horn?” (7/19)
“Ants on a log, floating down the river to the waterfall” (proverb) (7/19)
More new entries...

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z


Entry from February 25, 2018
Cragel (croissant + bagel)

"Cragel” (croissant + bagel) is a portmanteau food word that was introduced by Scot Rossillo of The Bagel Store (754 Metropolitan Avenue, Brooklyn) in September 2013. A croissant or “crescent” is part of a circle, but the “cragel” goes all the way around, like a bagel. Rossillo trademarked “cragel” with a date of first use of December 23, 2010.

“I asked @odam and he ruled a mix of a bagel/croissant. A baissant?  Cragel?” was posted on Twitter on February 20, 2012. “Half bagel, half croissant. Cragel?” was posted on Twitter on April 18, 2013.


Twitter
Omar L. Gallaga‏
@omarg
Replying to @mairalg
@mairalg I asked @odam and he ruled a mix of a bagel/croissant. A baissant?  Cragel?
4:21 PM - 20 Feb 2012

Twitter
Dubomedy‏
@Dubomedy
Half bagel, half croissant. Cragel? Goood morning #istanbul #fb
1:20 AM - 18 Apr 2013

Twitter
Bubby’s‏
@Bubbys
Introducing The Cragel. A croissant shaped bagel. (Actually, it was just an accident)
8:34 AM - 28 Aug 2013

Facebook
The Bagel Store
September 7, 2013 ·
NEW - 349 BEDFORD LOCATION
“CRAGEL”
“Croissant Style Sweet” Bagel
Scot Rossillo
“Worlds Premier Bagel Artist”

Twitter
The Bagel Store‏
@thebagelstore
Vanilla Glazed - “Cragel”
Croissant Bagel
Scot Rossillo
“Worlds Premier Bagel… http://fb.me/2UhmQGsur
5:28 PM - 11 Sep 2013

USA Today
First the cronut, now the crogel and cragel
USA TODAY NETWORK Jolie Lee, USA TODAY Network Published 4:26 p.m. ET Jan. 13, 2014 | Updated 6:24 p.m. ET Jan. 13, 2014
(...)
Then there’s the cragel, different from the crogel in that croissant dough and bagel dough are intertwined. Sold at The Bagel Store’s two locations in Brooklyn, the cragel was a concept owner Scot Rossillo came up with years ago. But he didn’t feel the time was right for the cragel until now.

“The cronut came out last year and it helped to push the whole hybrid thing,” Rossillo told USA TODAY Network.

Today
The Cragel: Bagel, croissant hybrid equals ‘100% happiness’
Amy Eley
Jan. 14, 2014 at 2:49 PM
The competition for bizarre food hybrids has been fierce since Dominique Ansel brought the world the Cronut, but there’s a new kid in town: the Cragel.

The Bagel Store in Williamsburg, Brooklyn unveiled the hybrid treat last fall — which is 50 percent bagel and 50 percent croissant — but it just started to gain attention this week, after bloggers on Gothamist and elsewhere discovered its existence.

15 January 2014, Daily News (New York, NY), “You call this Cragel?” by Jeanette Settembre, pg. 35:
Don’t call it a Cragel. The croissant-bagel, the latest carb crossbreed, has hit the Bagel Store in Williamsburg, but it tastes more like a Danish than the flaky trademark of France.

The Bagel Store started selling its version of the croissant-bagel shortly after the Stew Leonard’s suburban supermarket chain introduced its boiled and baked “Crogel” last week. So the Daily News sent its best man to Williamsburg (actually, an intern named Jason) to bring a dozen of the $2.95 Cragels back to the test kitchen. Tasters soon decided the sticky baked good was misnamed. “It tastes like a Danish - so I’d call it a ‘Dagel,” said one scribe. “It’s certainly not a bagel or a croissant,” added another.

16 January 2014, CBS This Morning (television):
CONAN O’BRIEN (Conan, TBS): After the popularity of the cronut, a New York bakery has introduced a croissant-bagel called the cragel. Also expected to be popular this year--something new called type 2 cryabetes.

SF Weekly (San Francisco, CA)
Enter: the Cragel, House of Bagels’ Croissant-Bagel Hybrid
Posted By Pete Kane
@WannaCyber
on Thu, Mar 13, 2014 at 2:05 PM
Doubtless some people, when informed that there is now such a thing as a “cragel,” will think, “OMG, no. Just no,” while others will jump with joy at the prospect of maybe, possibly getting to wait in the rain for three hours for something. And they’re both wrong. The cragel is imminent, it is delicious and it’s not a day-old gimmick flown across the country. It’s in the Richmond, at House of Bagels.

They’ve been working on a gluten-free objet d’manger for eight years, and an organic bagel for five, but they’re all set to release unto the world a combination croissant and bagel as soon as this Monday, for $2.95

Washington (DC) Post
Wonkblog
The most controversial bagel in Brooklyn

By Roberto A. Ferdman April 11, 2016
(...)
Before the Bagel Store, where Rossillo works, was drowning in demand for its photogenic creation, it was living the life of a neighborhood bagel joint. It offered an array of quirky concoctions, including the cragel, a cross between a croissant and a bagel, which created some buzz in 2014, but mostly it sold simpler fare: traditional bagels with cream cheese, egg bagel sandwiches, coffee — the sort of thing locals picked up on their way to work.

The Bagel Store
August 10, 2016
Meet The Cragel — New York’s Latest Food Hybrid
So, while we were all busy fussing over and standing in line for the cronut, a new hybrid popped up in our fair city, and it almost went unnoticed. It seems Brooklyn’s Bagel Storecame to play with its own carb-heavy creation last fall, which is part bagel and part croissant. Meet the cragel.

And, with that, breakfast just got even more glorious. The Bagel Store’s latest offering can only be described as a flakey, buttery treat, and we can’t wait to get our paws on one. The Williamsburg hot spot sells the hybrid for $2.95 — a full two bucks cheaper than the Dominique Ansel cronut. Best of all, it seems there’s no significant line for these, so you don’t have to wake before dawn to enjoy one.

Twitter
soselfie‏
@cristina_moreno
Beanstalk Cafe on #Yelp: The cragel (a mix of croissant and bagel) is very flavorful! I ordered one with sausage, …
11:19 AM - 16 Jan 2018

(Trademark)
Word Mark CRAGEL
Goods and Services IC 030. US 046. G & S: Bakery products, namely, breads, buns, bread rolls, bagels, flat breads, English muffins, muffins, croissants, cakes, doughnuts, cookies, fruit and meat turnovers, cinnamon rolls, biscuits, scones, tarts, strudel, naan bread and tortillas, babka, popovers, danish, pastries. FIRST USE: 20101223. FIRST USE IN COMMERCE: 20101223
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 86891855
Filing Date January 29, 2016
Current Basis 1A
Original Filing Basis 1A
Owner (APPLICANT) Rosillo, Scott INDIVIDUAL UNITED STATES 15 Roosevelt Blvd Massapequas NEW YORK 11758
(APPLICANT) Rossillo, Susan INDIVIDUAL UNITED STATES 15 Roosevelt Blvd Massapequas NEW YORK 11758
Attorney of Record Thomas Dunlap
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator LIVE

(Trademark)
Word Mark CRAGEL
Goods and Services (ABANDONED) IC 030. US 046. G & S: Bakery products, namely, breads, buns, bread rolls, bagels, flat breads, English muffins, muffins, croissants, cakes, doughnuts, cookies, fruit and meat turnovers, cinnamon rolls, biscuits, scones, tarts, strudel, naan bread and tortillas, babka, popovers, danish, pastries. FIRST USE: 20101223. FIRST USE IN COMMERCE: 20101223
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 87197805
Filing Date October 10, 2016
Current Basis 1A
Original Filing Basis 1A
Owner (APPLICANT) The Bagel Artist Inc. CORPORATION NEW YORK 2481 WEST 2ND STREET BROOKLYN NEW YORK 11223
Attorney of Record Brian Igel
Type of Mark TRADEMARK
Register PRINCIPAL-2(F)
Live/Dead Indicator DEAD
Abandonment Date July 26, 2017

Posted by Barry Popik
New York CityFood/Drink • Sunday, February 25, 2018 • Permalink