Fourth Avenue restaurant Ermanos Craft Beer & Wine Bar announced plans to convert their back room into bagel shop and cocktail concept Shicker + Schmear.
Ermanos co-owners Mark and Eric Erman finalized the concept after six months of blueprints and plan to move forward with an April 20 launch.
“A lot of people have been asking us when we are going to open another spot,” Mark said. “We want to be as deliberate and thoughtful as we were with Ermanos, giving full consideration to our market.”
During the daytime, the space will function as a neighborhood bagelería with freshly baked bagels, spreads, smoked fish, and fish roe.
At night, the bar will transform into a cozy craft cocktail bar. Patrons can still order off the bagel menu, however.
“We opened four years ago to the day and are grateful that Tucson has stood by us as we tuned our vision,” Eric said. “Concept-driven establishments are becoming overthought, so we wanted to stay true to two things that have paired together for millennia: bagels and booze. We hope it’s worth the wait.”
Shicker + Schmear Menu Highlights
- “The Mark” ($6) – salt bagel, house cream cheese, radish, fresh dill
- “The Eric” ($14) – pumpernickel bagel, kimchi cream cheese, smoked king salmon, sprouts, salmon roe
- Slivovitz Spritz – Slivovitz plum brandy, Scarborough bitters, cucumber, Dr. Brown’s Cel-Ray soda, blood orange
- Chopin 75 – Chopin potato vodka, Bartenura Moscato, North Fourth raw honey, preserved lemon
Operating hours will be 7 a.m. – 2 a.m. Monday through Saturday.
This April Fools’ Day article is fictional. However, April 1 is actually the fourth anniversary for Ermanos; they will serve lobster rolls with Cajun remoulade and a beer for their Monday sandwich and beer special.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
