#wise sons

I was a fan of Wise Sons first location, the deli, but it’s been years since I’ve had their bagels. This newer location is smaller with a limited menu but it’s where they bake and have their commissary kitchen. The kitchen takes up most of the space. There’s one communal table outside but it’s mostly a takeout place.

Order your bagels or bagel sandwiches. There’s also a refrigerator with schmears, smoked salmon, chopped liver, trout salad, pickled vegetables, corned beef, pastrami and drinks. They make their own deli meats. House-baked goods include babka, rugelach and breads (rye, challah, seeded wheat).

* Chocolate rugelach ($1.25): Wow, the rugelach was loaded with so much chocolate and surrounded by a light flaky pastry. It was small, two bites worth, but quite tasty.

* Plain bagel & sesame bagel ($2 each): The bagels were quite firm, dense and chewy. The exterior had a slight crunch. They’re even better toasted when they acquire a lovely crunch.

4.5 out of 5 stars

Artisan Jewish Deli at Home author, Michael Zusman, will be in San Francisco this weekend talking deli:

Omnivore Books: Saturday, October 12th, 3pm to 4pm, to chat about deli and read Michael's essay "Bagel Daze" from the book. 3885a Cesar Chavez Street.

18 Reasons: Sunday, October 13th, Noon to 2pm, brunch and chat with our friend Evan Bloom from Wise Sons Deli. Tickets required. 3674 18th St.