Let’s get it out of the way: Jeff Zalaznick isn’t worried about replicating Sadelle’s bagels—routinely mentioned among the best in Manhattan—in Las Vegas, where the water is … different.
“The water thing, in my mind, is a myth,” says Zalaznick, managing partner of Major Food Group, which operates Sadelle’s. “It is true that Vegas water has more minerals in it than water in New York, but we use purified water both in New York and in Las Vegas, and I have no doubt we’ll be able to achieve the same quality there.”
That’s good to hear, since my SoHo visit to Sadelle’s this past winter centered on the bagel experience, specifically a dazzling tower of smoked Scottish salmon with all the accoutrements: cream cheese, tomatoes, capers, onions, cucumbers and dill (plus a badass Bloody Mary). When Sadelle’s Vegas location opens in December in the Café Bellagio space adjacent to the conservatory, I’ll be there week one for a repeat performance.
But Zalaznick, whose team also runs Aria’s Italian spot Carbone, points out that as iconic as Sadelle’s bagels and smoked fish platters have become, the restaurant offers a comprehensive menu filled with New York favorites that should translate easily to the Strip. “We’re just as well-known for our chopped salads, our pancakes, our triple-decker sandwiches,” he says. “At its essence, Sadelle’s is the greatest iteration of an all-day café, and I think as long as we do our job, we’ll set a new standard in Las Vegas.”