Flagstaff restaurateur is cooking breakfast.
“Hey Greg, how would you like to come to Flagstaff and run my new restaurant, Fat Bagels,” said Conley, as Klause recalls. After pondering the question for a few moments, Klause said, “Yes!”
“I just couldn’t resist a good opportunity,” he said. “I love a good authentic New York kettle-boiled bagel, it’s part of the reason I love New Jersey. It’s great to bring a little of that cuisine out West.”
Located on Route 66 near Conley’s other two restaurants, Fat Olives Pizzeria and Italian Kitchen and Salsa Brava, the new eatery has a drive-thru window as well as in-house dining.
Conley’s Director of Operations Kaiti Dupuy says Flagstaff is in need of a restaurant like Fat Bagels. “We have a really great product but above that, the people that work here are fantastic. The entire group has been nothing but phenomenal.”
Long-time Flagstaff residents Northern Arizona University (NAU) Retired Professor Arnold Johnson and his wife, Ann, attended Fat Bagels’ pre-opening and were impressed. “It has a really good vibe. I had two bagels, a salt bagel with cream cheese and another with the lox schmear, it was very delicious.” Schmear is a Yiddish word referring to the spread that goes on a bagel.
The list is long for bagels and schmears, including vegan cream cheese and gluten-free options. The menu also offers breakfast burritos made with organic cage-free eggs, which are offered all day, plus a variety of salads.
Conley has become bit of a local celebrity since he appeared on the Food Network in three episodes of “Diners, Drive-Ins and Dives.” He also has joined Guy Fieri on “Guy’s Grocery Games,” a reality-based cooking television game show.
Last year, Conley set out on a mission to visit and cook at bagel restaurants from coast to coast. “This has been a dream since I was a child, working at a deli when I was 13 years old. I’ve always had a love for bagels. We’ve done our homework, and this is as old-world New York malt kettle-boiled bagel as you can get.”
“How does John keep doing it?” wonders NAU-TV General Manager Mitch Strohman. “I walked into Fat Bagels and was instantly teleported to a New York bagel shop by the wonderful scent of his fresh bagels. How many bites did it take to know John’s bagels were the real deal? Exactly 0.5. My first Fat Bagel was a garlic beauty with chive schmear and I have since gone back and tried seven different bagels.”
Klause confirms that all bagels are made from scratch. “We boil, roll, proof and bake them,” he said. “Some of these bagels have been sitting in the proofer for three to five days, which makes them crisp, chewy and wonderful. They are truly East Coast-style and they are fat. We are sparing no expense.”
Still in the product-testing mode, Klause says they hope to make ancient grain bagels and possibly pumpernickel raisin and blueberry bagels.
“I’m really glad something like this has come to town, especially in east Flagstaff,” said Nackard Pepsi Business Development Manager Don Scheid. “The bagels were really flavorful. I had the garlic and the California and I would recommend it to everybody.”
Conley was born and raised in Phoenix and attended NAU’s School of Hotel and Restaurant Management. He opened Salsa Brava when he was 21 years old and has published a best-selling cookbook, “Salsa Brava Cocina: Smokin’ Salsa and Other Chile Inspired Recipes.”
“I love bagels and breakfast foods and I think Fat Bagels is a great idea,” said Conley’s son, Adam. “My favorite is the sesame bagel.”
Fat Bagels also offers catering services and is located at 2300 East Route 66. Hours are 7 a.m. to 2 p.m., Tuesday through Sunday. For more information, call 928-396-2002.
MY HAPPY PLACE
Steaming just-picked clams and mussels over an open fire on the beach in Bear Cove, Alaska.
MY GUILTY PLEASURE
Onion rings and king salmon.
I ADMIRE MY MOM
She raised seven kids and made us earn everything. She instilled a great deal of self-worth in us and taught us that anything is possible.
ADVICE FOR YOUNG CHEFS
Be patient with yourself and your path. Gain as much knowledge as you can through diverse kitchen experiences, have fun and never ever take yourself too seriously. Get the hell out of your comfort zone as often as possible, push and challenge yourself. Fear is a liar!
IF I WEREN’T A CHEF
In my previous life, I was a smokejumper for the United States Forest Service based out of West Yellowstone, Montana. I came close to making it a career, but the kitchen kept calling. FBN
By V. Ronnie Tierney, FBN
Photo by V. Ronnie Tierney, Fresh Focuses Photography: Fat Bagels owner John Conley and his son, Adam, spend time together in the new restaurant.