Bruegger's, Charleston

Thirty years ago, bagels were a staple in Manhattan delis but rarely seen outside of New York. Entrepreneurs Nord Brue and Mike Dressell sought to remedy their absence by introducing the chewy boiled and baked treats to diners in Burlington, Vermont. The trend spread rapidly and the duo eventually saw Bruegger's Bagels franchises in 26 states. The namesake staple remains the focal point of the menu, though breakfast and lunch selections also include sandwiches stuffed with smoked salmon or ham and eggs.