Odell's Bagel makes its bagels hand-rolled and naturally fermented, sold whole or by the half-dozen and dozen in flavors like plain, sesame, everything, rosemary, onion, furikake, blueberry, and pumpernickel. The open-face sandwiches go past the standard lox and scallion cream cheese into pastrami-spiced lox, vegan carrot lox, whitefish salad, house-cured salmon roe, and raw hamachi and tuna dressed in soy and wasabi.
At night, the same counter shifts into a dinner service, with a tasting menu and a curated cocktail and wine list replacing the daytime bagel case.
The shop has built a following for its seafood-forward bagel program, drawing regulars who navigate a small space and morning sellouts. It appears on Eater's Essential 38 list for Denver, and landed a 2026 James Beard semifinalist nod for Best Chef: Mountain.
At night, the same counter shifts into a dinner service, with a tasting menu and a curated cocktail and wine list replacing the daytime bagel case.
The shop has built a following for its seafood-forward bagel program, drawing regulars who navigate a small space and morning sellouts. It appears on Eater's Essential 38 list for Denver, and landed a 2026 James Beard semifinalist nod for Best Chef: Mountain.