Reno

The all-day bagels-and-pizza joint from the Telegraph crew is a casual coffee shop by day—so casual it feels almost cafeteriaish—and only slightly less casual at night, when proper table service kicks in. Given the pedigree of the chefs here (Telegraph pastry chef Katie Wyer on desserts and those fabulously crisp wood-fired bagels; Telegraph alum Elliot Green on savories), the vibe may seem like a disconnect. But actually, this is nothing more than a great, neighborhood pizza parlor, albeit one with excellent housemade pastas, a killer mizuna salad and housemade hot sauces on the tables.