Introduction to Lubbies Bagels and Goodwins Collaboration
Andrea Lubkin, the owner of Lubbies Bagels in East Dallas, might be the city’s biggest stan for Goodwins, a neighborhood cafe on Greenville Avenue, than anyone else in the city. Its chef and co-owner, Jeff Bekavac, was one of the first people she met in the culinary scene when she moved to Dallas in 2013. “There is nobody like him around here who is always positive energy. He’s rooting for people all the time,” she says.
So when Lubkin decided that pop-ups and collaborations with other chefs could help promote her bagel shop, Bekavac was the first person she went to. Thus, the Lub-Win was born: The duo’s version of a Cubano sandwich — ham, bread and butter pickles, and Provolone cheese layered on a yolk-yellow egg bagel. But it didn’t come without a lot of thought. Landing on which bread worked best took some trial and error. Lubkin says she tried the sandwich on a plain bagel and also liked it paired with a challah roll, but in the end, chose an egg bagel. “Our bagels are pretty crusty, and a Cuban lends itself to this. We decided on egg from the flavor profile and the bite,” she says.
And just like ham on an egg bagel, Lubbies and Goodwins’s together is a great combination of East Dallas restaurants—a pair of beloved local spots coming together to make something special.
The Making of the Lub-Win Sandwich
“[Bekavac] has been patient as we try to keep Lubbies running at full speed and [figure] out how to run a pop-up,” Lubkin says. Now, the duo is ready to debut their special bagel sandwich.
Lubbies will serve the Lub-Win special from Wednesday, March 19 through Wednesday, April 2, and during its pop-up on March 22 and March 23 on the sidewalk outside of Goodwins. There, it’ll sell a limited menu of bagels and schmears from its cart (yes, they are bringing a toaster) and a sandwich Lubkin calls the “showboat,” a bagel topped with lox that’s cured and smoked in-house.
Building a Community Through Food
More than an excuse to spend a fun weekend in a different neighborhood, Lubkin sees this special as a chance to build community. Historically, Dallas hasn’t been widely known as a culinary town, she says.“Nothing is grown here. There is no terroir,” she says, but there has been some progress. Lubkin has been glad to see more local farms emerge in the past decade-plus, and she says the city lives up to its reputation of knowing steak well, especially since so many cattle are raised nearby. “That’s all fantastic, but so many restaurateurs here are still focused on ‘see-and-be-seen,’” she adds. “They make beautiful dining rooms but don’t support the culinary leaders in the way the culinary leaders want to be supported.” The collaboration is her bid to help chefs get their names out and bring them together “in weird ass ways.”
“There are so many talented people here, and they shouldn’t be struggling,” Lubkin says. So, she’s hoping to build the community she wants to see — one bagel sandwich pop-up at a time.
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Conclusion
The collaboration between Lubbies Bagels and Goodwins is a great example of how local businesses can come together to create something special. By supporting each other and working together, they can build a stronger community and promote the culinary scene in Dallas. The Lub-Win sandwich is a delicious and unique creation that is sure to be a hit with foodies and locals alike.
Frequently Asked Questions
Q: What is the Lub-Win sandwich?
A: The Lub-Win is a Cubano sandwich made with ham, bread and butter pickles, and Provolone cheese layered on a yolk-yellow egg bagel.
Q: Where can I try the Lub-Win sandwich?
A: The Lub-Win sandwich will be available at Lubbies Bagels from Wednesday, March 19 through Wednesday, April 2, and during the pop-up on March 22 and March 23 on the sidewalk outside of Goodwins.
Q: What is the purpose of the collaboration between Lubbies Bagels and Goodwins?
A: The collaboration is aimed at building a stronger community and promoting the culinary scene in Dallas by supporting local businesses and chefs.
