The bagels from Bones Bagels in Noe Valley are as San Francisco as it gets—they’re sourdough with a golden-brown crust, chewy insides, and an unmissable tang that easily lands them in the city's upper echelon of bagels. Plus, the toppings on the open-faced sandwiches, like pea shoots, endives, cucumbers, and tangles of pickled onions, read like an aspirational farmers market grocery list. Our favorite bagel is the everything with a subtle kick from red pepper flakes in the seasoning. And, if you’re in the mood for something simpler than a sandwich, a swipe of chili oil cream cheese gets the job done. This Noe Valley counter is mostly set up for takeout, but for immediate bagel consumption, there’s a bench inside.