Chef Brannon Soileau wants to educate the area on what makes a good bagel. The alumnus of the Culinary Institute of America-Hyde Park, will serve up hand-rolled bagels fired up in a wood-fed oven inside his almost 3,000-square-foot space at Sunset Ridge. The shop will open Tuesday, August 29.
Expect 18 kinds of bagels, 24 types of schmears such as chocolate and white truffle, light and tofu schmears, and sandwiches including the The Dirty Texan (with in-house smoked trout on a jalapeño bagel with red onions, arugula, hard-boiled egg, and roasted poblano schmear) and The Drunken Chicken (roasted chicken breast on a garlic bagel with Southwestern corn relish, wilted spinach, cheddar cheese, and a Jack Daniels jalapeño honey glaze).
Here's a look inside.
Photos by Jessica Elizarraras
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