Mustard's is more like a neighborhood kickback than a bagel shop. Kendrick occasionally plays from the speakers, blasting DJ Mustard’s “MUSTARRDDD” line. There are just a handful of tables scattered out front, and a tiny kitchen where you'll see incredible sourdough bagels emerging every few minutes. The crackly, blistered crust sends flakes everywhere like a Nature Valley bar, but it’s a glorious mess that you won’t bother brushing off until the bagel is gone. If you merely keep it simple with a few loosies—which come in flavors such as salted plain, toasted sesame, everything, and nori everything, plus schmears like miso scallion or chimichurri—you’ll leave very happy. That said, the open-faced sandwiches are where things get interesting. The Grampa Sam is their excellent albeit fairly straightforward interpretation of a classic lox bagel, but for something less traditional, there's the Deanna Michelle, layered with chili oil and cucumbers, and the Weezy, a breakfast-dessert hybrid with cocoa spread and bananas—two of our favorites. And if you see any seasonal specials on the menu (like this juicy tomato one they served over the summer), ordering one of those isn't a bad idea, either. Mustard's started as a window in Highland Park that exuded a "we're here until we're not" attitude, but now they have an actual storefront in Culver City, where they'll be opening permanently in 2026. We can't wait until we can get our hands on these bagels every morning of the week, but for now, their crackly dough rings are available Friday through Sunday—a great time to experience the most exciting addition to LA’s bagel scene since Courage landed on Virgil. Our sole advice is to make sure you arrive early, since they occasionally sell out before 1pm. There’s excellent single-origin filter coffee available while you wait, but since Mustard’s is run by one of the founders of GGET, don’t expect any cream or sugar to be on hand.