"Chef Christopher Kostow isn't exactly a stranger to accolades. He earned three Michelin stars at The Restaurant at Meadowood in St. Helena, which burned down in the 2020 Glass Fire, before pivoting to a concept that, on paper, sounds like a very different vibe. As he told the SF Chronicle today, he wants people to see Loveski as "a lot more than a bagel shop." He wants it to feel like "the world's coolest bodega.""
"The bagels are made from a 30-year-old sourdough starter, boiled in honey Montreal-style, and are decidedly not trying to be New York or Montreal. They won the Chronicle's blind tasting of the entire Bay Area last year, which makes the opening of this third location feel less like a restaurant news item and more like a civic event."
"This SF outpost is its own thing. Gluten-free bagels are going to be "really important here," and the location leans harder into grab-and-go than the Napa and Marin spots. Think Japanese-style egg salad sandwiches, salads, and a cold case stocked for the lunch-on-the-go crowd."
Loveski Deli has opened at 499 Jackson Street in San Francisco's Jackson Square, replacing Postscript, a high-end café. Chef Christopher Kostow, formerly of the three-Michelin-star Restaurant at Meadowood, created this concept as a "Jew-ish" deli that functions as more than a bagel shop—positioning it as "the world's coolest bodega." The bagels, made from a 30-year-old sourdough starter and boiled Montreal-style with honey, won the San Francisco Chronicle's blind tasting competition. The Jackson Square location emphasizes grab-and-go options including Japanese-style egg salad sandwiches and salads, with gluten-free bagels as a priority. The larder section features specialty items like tamari and miso made from bagels and pickle hot sauce.
Read at The Bold Italic
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