Loveski Deli, known for its bagels in Napa and Marin, is opening a new location in San Francisco at 499 Jackson Street.
The company’s third location will replace Postscript Cafe, which will close on January 28, 2026, according to SFist. The Jackson Square deli is expected to open in late February or early March 2026. Customers can expect Loveski’s California “Jew-ish” bagels, coffee, smoothies, lunch bowls, and grab-and-go sandwiches on Josey Baker bread, including a whitefish salad sandwich inspired by Japanese convenience stores. The deli will offer both indoor table seating and outdoor sidewalk seating.
Loveski Deli first opened in Napa’s Oxbow Public Market in 2022, followed by a second location at Marin County Mart in Larkspur in 2023. Loveski bagels were named the Bay Area’s favorite by the San Francisco Chronicle food team in summer 2025.
The deli is owned and operated by Chef Christopher Kostow and his wife, Martina. Kostow is also known for The Restaurant at Meadowood, a Michelin three-star restaurant destroyed in the 2020 Glass Fire, and The Charter Oak in St. Helena, which opened in 2017. The couple added Ciccio, an Italian restaurant in Yountville, in 2023. While Meadowood remains on hiatus, Loveski provides an active avenue for the Kostows to expand their culinary ventures.
The Jackson Square menu will likely feature seed-coated, chewy bagels, also known as Montreal-style. Signature items include smoked salmon and whitefish sandwiches, pastrami egg and cheese bagels, avocado and cucumber with herb cream cheese, matzoh brei, scrambled eggs, salads, dumplings, soups, and sides like mini potato latkes and loaded fries. The cafe will offer a mix of grab-and-go and dine-in options for local workers and visitors.
This location will be an excellent landing spot for Loveski Deli, thanks to Jackson Square’s historic charm, nearby office buildings, and steady foot traffic. The expansion continues the Kostows’ approach of blending thoughtful culinary craft with approachable, community-centered dining while preserving deli traditions and experimenting with modern flavors.
