Goldberg’s Bagels Atlanta Airport

Scattered across Hartsfield-Jackson Atlanta International Airport, Goldberg’s Bagel Company & Deli brings a hearty dose of New York deli swagger to the world’s busiest travel nexus. You’ll find these outposts in Concourse A near Gate A16, Concourse T near Gate T12, Concourse D near Gate D5, and Concourse E paired with The New York Times Bookstore at 6000 N. Terminal Pkwy. Open daily—typically 5:00 AM to 8:00 PM or 10:00 PM depending on the spot—this Atlanta-born chain (since 1972) serves up a taste of tradition for travelers on the move. Whether you’re pre-security or mid-concourse, it’s a lifeline for bagel buffs and deli devotees alike.

Menu 

Goldberg’s doesn’t mess around—these are bagels boiled and baked the old-school way, with a chew that nods to their Jewish deli roots. The Lox Special ($14-$16) is a towering classic: your pick of bagel (everything, sesame, or one of nine others) loaded with silky smoked salmon, red onions, capers, tomatoes, and a schmear of cream cheese so generous it’s practically a meal itself. Breakfast brings the Bacon, Egg & Cheddar Bagel ($8-$10), a toasty, protein-packed start, while lunch leans into deli staples like the Reuben ($12-$14)—corned beef, Swiss, and sauerkraut on rye that’s grilled just right. Pair it with a coffee ($3-$5) or a soda, and you’re out $15-$20 for a combo that beats airplane peanuts any day. Gluten-free Udi’s bagels are on deck, too—just ask.

Each location has its own pulse. Concourse T is a grab-and-go haven near T12, tight on space but big on speed—perfect for a pre-flight dash. Concourse A offers a bit more elbow room near A16, with counter seating and a peek at the bagel prep chaos. Concourse D hums by D5, a quick stop for the weary, while Concourse E—teamed with the bookstore—feels like a mini retreat, blending bagels with a browse-worthy vibe. Service is a roll of the dice: warm and chatty when it’s quiet, frazzled when the lines snake. The staff sling orders fast, but don’t expect small talk—focus is on getting you fed and gone. It’s loud, it’s alive, and it smells like toasted dough heaven.

Goldberg’s isn’t just airport food—it’s a piece of Atlanta’s story, spun from a tiny 1972 deli into a local legend now fueling travelers and Delta SkyClubs alike. Those hand-rolled bagels (500 dozen baked daily at their peak) and that mustard-slathered Po’ Boy ($10-$12) still carry the torch of founders Wayne Saxe and Howard Aaron’s vision. In a sea of concourse clones, it’s a rare find—fresh, filling, and fiercely unapologetic. Whether you’re chasing a connection or savoring a delay, Goldberg’s turns a layover into a little deli pilgrimage. Next time you’re at ATL, skip the stale kiosk snacks and let these bagels hook you.