Adam B.
Yelp
A new bagel stand at the Ferry Building Farmers Market on Thursdays. They apparently are made out of sourdough, which is a nice San Francisco spin. Additionally, they still have that great chewiness and crunchy shell.
Reuben on Parmesan Black Pepper Bagel: Watching them make this it seemed like the cooked the pastrami, sauerkraut and cheese on the griddle while only lightly toasting the bagel in a bagel toaster. And I completely agree with their technique because you don't want to an overly crispy bagel in this case, you want to appreciate it. The combination of everything tasted very good together, even heartier than a typical Reuben since bagels are better than bread. The generous dose of Russian dressing on the bagel was especially nice to contrast the richness of the pastrami.
TriBECa on Everything Bagel: Reminds me of the bodega/deli sandwiches I used to get in NYC. Except this was way more artisanal. The bagel itself was both chewy and firm, as a bagel should be. The everything seasoning didn't seem to have much (if any) garlic or onion, so that was a little disappointing. Loved the thick and firm bacon Overall, probably better than those bodega/deli bagel sandwiches. Only downside was that it cost $13.03 (after tax) which definitely has the San Francisco price inflation compared to less expensive NYC bagel sandwiches!
The Classic on Salt Bagel: Yes, there is something magical about lox, capers and thinly sliced onions against smooth cream cheese and a chewy crusty bagel. I personally would have preferred a little dill too, but it was tasty even without. Offering a lemon slice was a good way to jazz up the bagel with the lemon juice squirt. The salt bagel was a really good choice to really appreciate the bagel without distracting toppings; and it's got that traditional good bagel texture with the signature Bay Area sourdough tang.
