Daily Driver
Permanently Closed
Wood-fired bagels, in-house cheeses & airy cafe space
Wood-fired bagels, in-house cheeses & airy cafe space
"Daily Driver in Dogpatch has partnered with Feed The Line to provide meals to healthcare workers. You can head to Feed The Line’s website to see what other San Francisco restaurants are currently receiving donations." - team infatuation
"The flagship location of bagel favorite Daily Driver churns fresh, pillowy bagels out of its wood-fired steel ovens day in and day out, from 8 a.m. to 2 p.m. daily. Vibes-wise, this two-story space is mod and industrial, with plenty of nooks (and even a few plush couches) to steal a few minutes of respite. Keep it classic with a simple cream cheese, or go for one of Daily Driver’s heftier bagel sandwiches, like the gravlax or a BLT riff." - Justine Jones, Daisy Barringer
"The wood-fired bagels from Daily Driver deliver the bite for which bagel enthusiasts are often searching, pairing a tight crust with a dense, bready interior. Pick up the poppy seed-forward Everything bagel, and don’t skip out on the dairy-based spreads here — the on-site creamery ensures the wonderfully cultured butter and cream cheese spreads are perfect for bagels or anything else you want to place it on." - Dianne de Guzman
"Wifi: Yes The two levels of seating all centered around a giant atrium make Daily Driver feel more like a college student center than a cafe. And feeling like you’re cramming for finals may be exactly what you need to bear down and get work done. The Dogpatch spot also makes excellent bagels that are wood-fired in the oven (we recommend getting it with lox and homemade farmer’s cheese), and go well with the coffee—and both are all you really need to get you through the morning (they close by 2pm)." - lani conway, julia chen 1, ricky rodriguez
"Daily Driver’s flagship location in Dogpatch feels more like a hip coworking space than it does a spot for wood-fired bagels. Luckily for carbohydrate enthusiasts with sh*t to do, it’s both. When you step inside the two-story spot (there are couches, tables, and bar seats upstairs), you’ll see ovens set up right in the middle of everything, and petite bagels rolled out and baked fresh daily. Would we cross town in bumper-to-bumper traffic for them? No, but they get the job done for a quick breakfast in the area. The menu is pretty straightforward—you can build your own bagel with spreads and toppings like house-cured gravlax or avocado, but we like to go with the classic bacon, egg, and cheese on an everything bagel. No matter how you dress it up, the bagels are well-seasoned all over and have a satisfying crunch. " - Julia Chen
