Bev’s Bagels has only been open for seven months in Detroit, but it’s already outgrown its space and is about to double in size—plus, a second shop is coming to Ann Arbor this summer! Owner Max Sussman, who cut his teeth in New York’s food scene, brings that classic bagel magic back home, using all-organic flour and wild-caught fish, but still keeps prices down. Locals and visitors alike rave about the quality and the vibe. What do you think makes a neighborhood spot like this take off so fast? #Food #DetroitEats #Bagels