"This former pop-up is making hands-down the best bagels in Oakland. And if you aren’t already a regular, it’s time to get to know them. Golden-brown crusts are evenly covered in seasonings, and the inside of each one is both fluffy and stretchy. The open-faced bagels are the way to go: the toppings, like deep-red heirloom tomatoes or seasonal vegetables with salsa macha, are straight out of a farmers market. But we won't stop you from ordering a “freshie”—a.k.a. whatever bagel is hottest out of the oven—smeared with butter and salt. And don’t skip out on the housemade chocolate and cinnamon rugelach. " - lani conway, julia chen 1
Julia Chen