Odell's Bagel — Restaurant in Denver

As someone who grew up in Jersey and out here since 1997, I have been starving for an extremely close-by GREAT bagel place. Tired of the good ones. Mission now accomplished. But, even if you personally have to drive farther to it, you should. And, finding good, fresh seafood taste in our landlocked state is also hard at more simpler places like Odell's. Mission two accomplished. We went at 845am on a Saturday. Line to the outside door, but it moved very fast. They are efficient behind the counter, and I noticed several people doing multiple, crossover jobs in unity. Every person who came in contact with a customer had a true smile on their face. Line was outside by the time we left, and I hear they eventually run out of bagels every single day. You order and can stand, or they have bar seating that seemed to consistently open up. Hot sauces available, with good variety of types. High energy environment without being annoying. Water station and things to buy while waiting. The owner apparently came from chef training and Michelin brand background, and it showed in the food. Pretty sure he was back there prepping stuff while we were there. Open kitchen, so you see everything that is being done, which is cool. They had a cooler with drinks and cream cheese, and I assume that will expand as time goes by. Limited selection for now, but unique options, I will say. I got the Pastrami Lox on everything bagel, and wife got the tuna and salmon roe, both on furikake. She was smarter than me and split it up. I recommend that you also split it up and get half and half for variety. I already have my pumpernickel bacon egg cheese with Calabrian cream cheese order in my head for next time. And something else, because remember I will be splitting it up. The place is a little pricey (my whole bagel was $17), but once you bite into the order, your taste buds understand the high-level ingredients this place is using. Totally worth the price. I highly recommend Odell's and see...

While I do think Odell’s makes a solid classic bagel sandwich (my go to is a BEC), and that the bagels themselves are pretty tasty, where they really shine is in their specialty items - or most of what can be ordered as an open faced sandwich.

Today I ordered one half heirloom tomato, one half hamachi on an everything bagel and both were nothing short of perfect. These also weren’t just bagel + CC + topping - each one was a composed dish (I think the hamachi had grated wasabi…and something else? The tomato was accompanied by a really great flavored oil? I couldn’t quite say, but whatever it was, it worked). Regardless, it’s clear a lot of thought goes into putting these together. Some people may balk at the pricing, but I honestly don’t mind paying $20 for a breakfast like this a) because it’s amazing and b) something you absolutely can’t find elsewhere.

Things to note: there’s only one register and nearly always a line, so it may take a minute to get your order taken. It’s also designed as more of a pick up joint (a handful of tables outside, ONE inside, and maybe 10 bar seats) so I wouldn’t plan to eat in if you’re more than with maybe just one...

Hands down one of the most unique and thoughtful dining experiences I’ve had in a long time. Odell’s Bagel omakase completely redefines what you think a bagel experience can be — elevated, intentional, and absolutely delicious. Every course was a surprise and delight. Here’s everything we had:

Zensai: • Bagel flower pickled onion, cured tomato, black olive powder, caper leaf

Raw: • Kampachi – Trout Roe – Shiso • Scallop – Green Almond – Plum

Chilled: • Asari Clam – Dashi Tomato

Grilled: • Veggie Bowl – Grilled Zucchini – Sesame Yuzu Broth

Nigiri Sushi: • Bagel – House-Smoked Salmon • King Mackerel – Wasabi Leaf • King Salmon – Pickled Onion • Amberjack – Ginger • Miso Cured Foie Gras • Tuna – Caviar – Scallion

Donabe: • Local Mushroom – Shiso – Cured Yuba – Summer Truffle

White Miso Soup

Dessert: • Strawberry Ginger Sorbet – Yuzu Crumble

Even the beverage pairing was spot on, with a Strawberry-Rhubarb Shochu Highball and natural wine selections from Gérard Boulay and Clemens Busch. Every dish felt thoughtful, seasonal, and balanced.

10/10 recommend if you want a culinary experience that’s cozy, unexpected, and...