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Loveski Deli, the Bagel Purveyor Created By a Michelin Three-Star Chef, Opens Today In Downtown SF
The hotly anticipated opening of Loveski Deli, with its much lauded bagels and other deli fare, came Wednesday in San Francisco's Jackson Square, marking the first foray into SF by Napa-based chef Christopher Kostow.
It was only just in late January that we first learned that Christopher Kostow and his four-year-old bagel operation, Loveski Deli, was coming to San Francisco. And opening day is already here. The Chronicle had the news Wednesday, with Kostow telling the paper that he hopes people will see Loveski as "a lot more than a bagel shop" and not your average "Jew-ish" deli.
Also, he adds, that being in the vibrant hub of Jackson Square, with its mix of tech startups, creatives, financial firms, and VCs, not to mention antique and antiquarian book shops, forces this Loveski location to be adaptable to the demands of the neighborhood. It will also double as a coffee shop — and the speed of the opening seems to have been helped by the fact that they took over the former Postscript Cafe, and kept much of the cafe staff intact.
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Loveski Deli Just Replaced the 'Erewhon of SF' — but make it bagels
As of this morning, Loveski Deli has officially opened its doors at 499 Jackson Street in Jackson Square, and the carb era on one of SF's most bougie blocks has officially begun.
We wrote about this back in February, when Postscript—the Jackson Square café many referred to as the "Erewhon of SF"—quietly handed over the keys. The VC crowd's $16 functional latte sanctuary is gone. In its place: the Bay Area's best bagel, now just a BART stop from your desk.
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."
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