Food coverage is supported by a generous donation from Susan and Moses Libitzky.

After 18 years on Polk Street in San Francisco, Miller’s East Coast Deli is no more, according to a report from Hoodline. The Jewish-style deli served its last matzah ball on Sept. 23. According to the report, a sign from owner Robby Morgenstern in the storefront window thanked the staff “for all their efforts and hard work … I loved all of it and I hope to see many of you down the road.”

From 2012 to 2015, there was a second Miller’s in San Rafael. When it closed, Morgenstern told J. that there was never enough business outside of lunchtime. “Couple that with the inflation of food costs over the last few years, and this location never really made a profit,” he said. Hoodline was unable to reach him for comment on the closing of the San Francisco location. — David A.M. Wilensky

Flybird, a fast-casual fried-chicken restaurant from Israeli American chef Guy Eshel and partners, is opening any day now in downtown S.F. Eshel is the chef behind Sababa, the popular falafel, hummus and house-made pita restaurant, which has two locations in the Financial District (including one just a block from the J. newsroom).

The Flybird concept offers fried chicken with international influences (Eshel told Eater that he grew up eating a lot of chicken schnitzel). One menu item will be “The Med,” a fried-chicken sandwich with hummus, tomato, Little Gem lettuce, pickles, za’atar and tahini sauce. Flybird is at 35 Kearny St. — Alix Wall

Thanks to a tipster, we learned that excellent bagels are being made in Petaluma. While the Organic Epicure hasn’t had time to make it there herself (yet), the Bagel Mill reportedly is worth the drive. According to the website, the bagels are made with freshly milled flour and a sourdough starter. The Bagel Mill is at 212 Western Ave. and is open 7 a.m. to 2 p.m. Wednesday through Sunday. — Alix Wall