Henri’s Burrito Bar and Bagel Place Moves Into Upper Crust Spot

You may have noticed that Upper Crust Bagels has changed over the last few months even though its signage was not officially updated until only a few weeks ago. Last October, Darien, Ct. resident Henri Heyne bought the bagel place and slowly started transforming it into a burrito bar with more specialty coffee drinks and a slightly different bagel. He has also done renovations and given the place a new more Tex-Mex feel with red paint and warm tones.

Heyne, 58, has been in the burrito business for 20 years, patiently helping bring the Tex-Mex type trend that spread to the West coast in the late 80s and early 90s to the New York area, he said.

“I knew the wave was coming up this way, I didn’t know it would take so many years,” Heyne said.

Although Heyne grew up in Bayside, Queens and now lives in Darien, he is no stranger to the local community. For the past four years he worked as Food Service Manager in the Rye City School District. He was hired to implement the federal government’s Wellness Program by swapping out processed and fattening foods for healthy options.

Heyne has extended his commitment to health to the burrito bar. The meats are all hormone free and he is working to offer all organic vegetables. Everything is made fresh on location and he takes pride in his meats, which are marinated for days. In coming moths, Henri’s will offer more vegetarian options and some more specialty drinks. Right now you can choose a whole wheat or white tortilla; pork, chicken, veggie or steak and then all the regular burrito toppings. Soon, Heyne hopes to bring a “global burrito concept” to his Purchase Street shop with offerings like coconut curry chicken over jasmine rice.

 Heyne started his culinary career as a kid working in an Italian restaurant and has moved his way through different international cuisines until he stuck with burritos two decades ago. Heyne has opened burrito bars in New York City and Connecticut and is now dedicated to his latest location in Rye. 

The bagels may taste a little different but that is on purpose. Henri’s has the same baker from Upper Crust, but Heyne has changed the formula a little to give the bagels a “nicer” crust and lighter feel in the middle. He is still offering the same sandwiches customers found at Upper Crust. 

“I think we have make some of the best bagels in the area,” Heyne said. “They are classic New York bagels.”

People still come in looking for bagels but more and more are choosing burritos, said Manager Marie Moriarity, Heyne’s sister who has also been in the food business for decades.

Henri’s will close at 8 p.m. – four hours later than Upper Crust used to open. Right now they are offering a special iced coffee or fountain drink with a burrito. 

Have you tried it already? Do you like the new kind of bagel? Let us know what you think in the comments.