Can the tea live up to the bagels’ high standard?
“White rabbit, EBT with splash,” sings the chap behind the counter. “White rabbit, EBT with splash,” the crew chorases back.
A white rabbit is a toasted bagel with cream cheese, tomato, basil, olive oil and black pepper, and I’ve been obsessed with them for months.
My usual MO at Wellington airport is to skip between Best Ugly Bagels (a chain founded by chef Al Brown, of Logan Brown fame) and Freshbites, where I know that by airport standards, they make a half-decent cup of tea AND serve it in a cup.
But it’s time to put Best Ugly through its paces, so, taking a deep breath, I order a cup of English breakfast.
The serving chap asks if I want milk (yes, the “splash”) or sugar (no).
“And would you like the bag left in?”
Suppressing a shudder, I tell him I want it strong, and it’s up to him how he achieves it.
My marks out of 10?
Cup 1: Paper. Serving chap comes over to ask how I’m enjoying my lunch, and we talk tea for a bit. They have to use paper cups, he says, because they don’t have a dishwasher. “We’re really a to-go kind of place.”
Setting 5: It’s an airport, and some days there are just too many darned people clustered around Best Ugly. But today there are just two of us sitting up at the bar, and the chirpy staff singing every order in unison never fails to bring smiles to the faces of otherwise harried travellers.
Dog-friendly? Probably only for guide dogs and customs dogs.
Best Ugly Bagels, Wellington Airport.