September 21, 2006

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City bagels in suburbia
Big Boy’s goes for New York flavor
By Susan Reilly  news@hippopress.com

Crispy on the outside, chewy on the inside — New York style bagels are much loved but not easily imitated.

Big Boy’s Bagels and Deli on East Broadway in Derry strives to offer the authentic chewy treats typically found in Gotham.

Ray Dumaresq, the owner of Big Boy’s, has been making bagels for years and has it down to a science.

Between the new location in Derry and the original location in Plaistow, Dumaresq estimates that Big Boy’s sells thousands of bagels every week. Never frozen or mass-produced at some off-site location, Big Boy’s bagels join the ranks of freshly made bagels at Bagel Alley in Nashua, Bagel Café in Manchester and Hot Rize in Merrimack. Big Boy’s bagels are boiled and baked every day in the shop.

Dumaresq shudders when he thinks of what passes for a good bagel elsewhere.

“A true bagel isn’t just bread, it is really something different. New York style has a unique texture,” he said.

Big Boy’s offers 14 types of bagels and eight types of cream cheese. Prices run $6.95 for a dozen, $3.95 for a half dozen and $2 for a bagel with cream cheese to go.

Big Boy’s is a comfortable space right in the thick of things on East Broadway with small, round bistro tables and curvy chairs that look out onto the street.

While the bagels are the highlight of this downtown eatery, Big Boy’s is more than just for breakfast, which ranges from a bagel ($1.15) to the “Big Boy” — a breakfast sandwich made with ham, sausage, two eggs and cheese ($4.50) on a bagel.

Also a full-service sandwich deli catering to the noontime crowd, Big Boy’s serves subs, sandwiches and salads using Boar’s Head meats.

“We put out big, hearty meals, all homemade with top ingredients,” Dumaresq said.

Big Boy’s Bagels and Deli
14 East Broadway, Derry, 432-4400
Hours: Monday through Saturday, 6 a.m. to 3 p.m.; Sunday, 7 a.m. to 2 p.m.



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A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
abel
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Empanadas
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch