From Our Editors
The story of Big City Bagels is really a tale of two cities. Co-owner Kristee Gilbert worked in an East Coast bagel shop during college, developing a taste for New York's boil-and-bake method of bagel preparation. But when she and best friend Jennifer Reynolds were ready to open their own bagel shop, they knew their hometown of San Diego was the place to do it.
Today, Big City Bagels represents the best of both coasts. New York-style bagels sandwich Boar's Head meats and fresh veggies for creations such as the Stadium: pastrami, swiss, russian dressing, and absolutely no peanut shells. The west coast, meanwhile, makes its influence felt in salads mixed to order, as well as fresh juices blended from fruits and veggies and coffee brewed from local Cafe Moto beans. Crepes provide sweet finishes to the simple, yet filling, meals. Guests enjoy their sandwiches and snacks under the San Diego sun, whether on the patio at the Hillcrest cafe location, or at one of the five coffee carts on the SDSU campus.