An interior of a deli with walls adorned with art and decorations a counter with stickers and red rope stanchions

Patricia Chang
San Francisco

Deli Board

  • Californian
  • Casual
  • Takeout

This sandwich shop in SoMa has an oversize reputation for its outstandingly meaty sandwiches. Chef and owner Adam Mesnick lost his finance job during the recession, and started stacking sandwiches as a caterer in 2009. In Jewish deli style, it’s all about the roast beef, corned beef, brisket, and pastrami, roasted in house and bundled into fresh Dutch crunch and French rolls. He’s done hundreds of different combos on his always-rotating menu over the years, some named after his mom (Allison) or favorite sports teams (go 49ers). On the ground floor under a butter yellow bay window, it’s a sweet and simple sandwich counter, with dried flowers hanging from the ceiling and community art cluttering the walls. You’re most likely taking your sandwich to-go (there are only a couple outdoor tables); stroll over to Yerba Buena Gardens or Salesforce Park for the prettiest city views with your lunch.

They’re two-person sandwiches. The quantity of protein and the weight of them is significant. Adam Mesnick always changes it up, and they’re just super delicious.
A person wearing a shirt sitting indoors near a window
Val M. Cantú

Val M.'s Perfect Order

A sandwich with layers of meat cheese and vegetables cut in half and wrapped in paper

$$$

The “money money money” sandwich hits three types of meat (brisket, corned beef, salami) and two types of cheese (muenster, cheddar) on a crusty French roll.

Leroy Brown

The baddest sandwich in the whole town (if you know, you know) balances pastrami and salami with turkey on locally beloved Dutch crunch bread.

Carzle

The Carzle shows only slightly more restraint with two types of meat — pastrami and brisket — plus pickles and peppers, loaded on a garlicky roll.

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