Rose Foods

"Walking up to the Rose Foods window is like stepping up to an elaborate Wes Anderson film set. But don’t let all the window dressing distract you—the housemade bagels and deli classics like pastrami on rye, whitefish salad, and the chopped liver are truly excellent. Stop here to refuel before a woodsy hike (it’s conveniently located just off the highway) or before a photo-op with the perfectly preserved sixteen-foot-tall boot at the L.L. Bean flagship store." - Alana Dao 2, Team Infatuation

"Rose Foods, established in 2017, blends an old-school delicatessen vibe with contemporary touches. Known for its bagel sandwich series in collaboration with local restaurants, it offers unique toppings and delicatessen staples. The bagels are designed for sandwiches, using a mix of sourdough and traditional yeast, boiled in a lye solution."

"Rose Foods came onto the Portland bagel scene in 2017, but its hand-painted signage and hex tile flooring could fool you into thinking you’ve stepped into a 75-year-old delicatessen. Still, there’s plenty to the Forest Avenue establishment that’s undeniably contemporary. This spring owner Chad Conley launched a weekly bagel sandwich series in collaboration with a different local restaurant each week." - ByThe Bon Appétit Staff & Contributors

"In Portland, Maine, an open-face bagel at Rose Foods comes topped with horseradish cream cheese, avocado, and little pearls of tobiko." - ByElazar Sontag

"The shop is a neighborhood staple, one that Chad Conley opened in 2017 to bring Ashkenazi Jewish food and the charm of an NYC Lower East Side bagel shop to Portland. The design and vibe of the space evokes the nostalgia of an old-school New York deli, with black-and-white penny tiling and wire baskets filled with bagels. But when it comes to price, Rose Foods—and other craft bagel shops emerging across the country—can’t do things the old-fashioned way. Making great bagels with high-quality toppings and schmears is more expensive than ever." - ByKate Kassin