Winston's Café: Paulie's Bagels

WINSTON’S CAFÉ

Paulie’s Bagels finds a Napa Locals’ Focused Home

BY ELIZABETH SMITH | PHOTOS BY EMMA K. MORRIS

Over the past couple of years, Napa locals have come to love Paulie’s Bagels. After three decades of eating his way through various styles and flavors of bagels, owner and chef Paulie W. Brown, IV, began making his own four years ago. Describing himself as “a dimwit with an unhealthy bagel obsession,” he created his own recipe and style by “rejecting made-up bagel mythology.”

Alex Macaraig, an experienced chef and business proprietor – and owner of 1517 Third Street in downtown Napa – had planned to open a café for locals – but with a different approach. He wanted to “break the mold” and offer the quality of food one expects to find in major cities like San Francisco and New York City. Macaraig’s dream came to fruition when he and Brown were introduced. “This partnership came together between Alex's desire for that special local café and my existing business of bagels with my unique, obsessively dialed-in formula,” said Brown.

The result of their collaboration is Winston’s Café, named after Macaraig’s dog. The café, located in the prior ABC Bakery’s location on Third Street, is also the first brick-and-mortar location for Paulie’s Bagels. Brown’s menu includes his signature style of bagel selections, Pennsylvania Dutch-style potato rolls, and an array of other foods representing various national and international specialties. “We are not limiting ourselves to California or ‘wine country’ cuisine, but rather, serving an exciting, eclectic selection of dishes focused on what is delicious and craveworthy,” shared Brown.

We are not limiting ourselves to California or ‘wine country’ cuisine, but rather, serving an exciting, eclectic selection of dishes focused on what is delicious and craveworthy.

Their cultural backgrounds – Brown is from Pennsylvania and Macaraig is Filipino-American – influence the menu, which will include items such as soft pretzels, donuts, and cheesesteaks, along with classics like eggs Benedict and breakfast sandwiches with house-made longanisa sausage. “Too often a dish like eggs Benedict tastes like a forced menu option. If it’s on Winston’s menu, it’s because we spent months perfecting the details,” they said. Brown and Macaraig have a shared philosophy – each component of a dish should be fantastic as a standalone item.

For Paulie’s Bagels, the duo is gradually moving away from unsustainable items like salmon and instead adding lots of fresh and pickled vegetables with distinctive flavors and textures, which is vegetarian friendly by default. In addition, he and Macaraig are taking a grassroots approach to their menu, gradually expanding it as they see which dishes excite their customers. Step by step, they are adding a wide variety of food options to accommodate all guests, including gluten-free. Their goal is to ensure all diners can have an easy substitution for their specific dietary requirements and preferences.

The future also looks bright for Brown and Macaraig to expand Paulie’s Bagels to Bay Area grocery stores and local markets. “Everyone should have access to a real bagel, and we have a plan to make that a reality,” said Brown.

Upon their November unveiling, Winston’s Café will be open Wednesday through Sunday from 7:00 a.m. until 3:00 p.m. The café will offer counter service with ample seating and takeout either in person or by online preorder.

FOR MORE INFORMATION www.pauliesbagels.com