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Between Two Slices

Wednesday, September 30, 2015

Between Two Slices: Swiss Cheese on Pastrami. Yay or Nay?

Posted By on Wed, Sep 30, 2015 at 11:00 AM

ADRIAN SPINELLI
  • Adrian Spinelli

Look, I've been putting Swiss cheese on my pastrami sandwiches for as long as I can remember. I like the way it tastes, and I like the soft sharpness of Swiss cheese, complementing the salty and smoky pastrami. It's the perfect flavor balance to go along with thin-cut rye bread slices and a slather of brown deli mustard. 

So to my chagrin, I was surprised when I got called out by some friends on Instagram for putting Swiss on my 'strami sando at Wise Sons Jewish Deli. One of them even deleted her comment ("Cheese?") since it seemed I'd already been sufficiently mocked for my decision (And yes, I Instagram photos of sandwiches that appear on this column on occasion, so save the social media hater-ade!)

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Friday, September 11, 2015

Between Two Slices: Oakland's Genova Italian Delicatessen

Posted By on Fri, Sep 11, 2015 at 2:00 PM

ADRIAN SPINELLI
  • Adrian Spinelli

"Genova is, like, orgasmic though. And you love sandwiches, and it's def one of the best sandos in the Bay!" she told me.

A bold statement.

I was sitting at Boot & Shoe on Grand Avenue. in Oakland, spending the day working from the East Bay. Lunch was on the docket and I had my bike with me. Italian delis are my favorite, with Molinari's in North Beach being S.F.'s sandwich mecca as far as I'm concerned. A gaze at Genova's website and it was a done deal. I had a particular sub in mind already (more on that later) and off I went on my bike. 

I rolled up into Temescal, on the stretch of Telegraph Avenue near 50th Street, into a small shopping center — something that's a bit of a unicorn in San Francisco — nevertheless, there lay the massive Italian deli that's been open since 1926!

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Friday, September 4, 2015

Caskhouse's Porchetta Sandwich in A Wonderful Craft Beer Pub Setting

Posted By on Fri, Sep 4, 2015 at 12:30 PM

ADRIAN SPINELLI
  • Adrian Spinelli

This is my kind of bar. 

I've lived on 24th Street in Noe Valley for six years. When I moved to the 'hood, my best friend Paul and his wife were already living around the corner, so I had friends nearby from the day I arrived. Twenty-Fourth Street is my favorite little section of San Francisco. Paul and I would walk up and down, laughing about how "If we only had a craft beer pub with food in the 'hood, man, we'd have it all here!"

So one day, about three years ago, a "Change of Ownership" popped up on the window of the recently departed Joe's 24th St. Cafe (on the corner of 24th and Vicksburg streets), listing "Crafthouse" as the business name.

"Holy shit!" we thought. "Could this be it?!" 

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Friday, August 21, 2015

Between Two Slices - Consistency is King at Yellow Submarine

Posted By on Fri, Aug 21, 2015 at 1:30 PM

ADRIAN SPINELLI
  • Adrian Spinelli
There's a common theme for sub shops and delis that have stood the test of time, providing a consistent experience every time you visit them. Katz's Deli in New York serves their sandwiches the exact same way on every visit and they have been since [looks down at Katz's Deli T-shirt that he's currently wearing] 1888. Molinari's in North Beach is notorious for having sandwich makers who are quick to whip out the snark if you falter through your order, but they've be that way since 1896 and I've never had a bad trip to Molinari's, the sandwiches are always on point. 

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Friday, August 14, 2015

Between Two Slices: Woodhouse Fish Co's Lobster Roll

Posted By on Fri, Aug 14, 2015 at 11:00 AM

click image ADRIAN SPINELLI
  • Adrian Spinelli

A lobster roll at a music festival, eh? Welp, it is San Francisco after all.

After hearing my friend Tamara rave incessantly at Outside Lands about Woodhouse Fish Co's roll, I pondered the $20 meal ticket. I kept walking by the stand as I went from the Twin Peaks Stage to Panhandle Stage. The crispy, buttery sides of the split-top roll were staring at me. The chunks of lobster were big enough that I could make out the claws' contours and differentiate them from the tail pieces from afar. Finally on Sunday, I caved, happily and blissfully, just before seeing Givers play a 2:45 p.m. comeback set at Panhandle Stage. 

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Friday, July 31, 2015

Between Two Slices: Scolari's Good Eats in Alameda

Posted By on Fri, Jul 31, 2015 at 2:00 PM



SPENCER WATTS
  • Spencer Watts

Between Two Slices is SFoodie's Friday sandwich column by Adrian Spinelli. Today's entry is a guest post from our "quasi-vegetarian" chum, Spencer Watts. And rest assured, Spencer still runs the whole gamut of the menu. Enjoy!


When I stepped into Scolari’s on Park Street in Alameda, I was two Chardonnays and a beer-tasting deep. The Art & Wine Fest in Alameda was winding down and I had tired of waiting for the cover band to play my all-time favorite oldie, Paul Simon’s “You Can Call Me Al.” It was hot. I was bored. I was hangry. They weren’t playing the damn song. I was contemplating the possibility of making a furtive escape to BART back to the city and considering it seriously when the guest of honor in our roaming birthday party made a suggestion to cure all.

“Let’s go to Scolari’s,” he said. “Their sandwiches are amazing and they’re just around the corner.”

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Friday, July 24, 2015

Between Two Slices: Roli Roti's Porchetta

Posted By on Fri, Jul 24, 2015 at 8:00 AM

Half of a porchetta roast prepares to get sliced! - ADRIAN SPINELLI
  • Adrian Spinelli
  • Half of a porchetta roast prepares to get sliced!

Roli Roti isn't as much a food truck as it is a rolling rotisserie (hence the name). They hit different farmers markets multiple times a day, throughout the week, in a truck that has a dozen rotisserie spits built into the sides. It's open to the air, exposing Roli Roti's signature whole chickens and their big winner: the porchetta. 

If you're unfamiliar, porchetta is a whole pork side, belly and loin together. It's de-boned and rolled-out to expose the inside, which is then rubbed with an italian herb blend (generally fennel, garlic, rosemary, salt, and pepper) and then rolled around itself, tied down, and cooked. The outside layer of skin becomes perfectly greasy and crispy cracklins, which provide a textural contrast to the fatty and tender inside. Okay, do I have your attention now? 

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Friday, July 10, 2015

Between Two Slices: Merigan's Classy Italian Subs

Posted By on Fri, Jul 10, 2015 at 8:00 AM

ADRIAN SPINELLI
  • Adrian Spinelli

The first time I visited Merigan in SOMA, I was sporting a mean hangover. Thinking back on it, I don't even know what transpired the night before, but I do remember how Chef Liza Shaw's chicken parmesan sub ($13) was my hangover's best friend. It was the marinara first, with its bold flavor that could've easily flexed it's way into a glorious rigatoni al forno. Then it was the blend of provolone and mozzarella on top of the perfectly breaded chicken, the crispiness of which complemented the crunch on the toasted sesame seed roll. And then it was the basil leaves betwixt it all as the ultimate Italian aromatic. Future hangovers cower just thinking about it. 

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Friday, June 19, 2015

Between Two Slices: Smoked Pastrami at Shorty Goldstein's

Posted By on Fri, Jun 19, 2015 at 12:00 PM


ADRIAN SPINELLI
  • Adrian Spinelli

Good pastrami is a special treat. It's what keeps people coming back to Katz's Delicatessen on Manhattan's Lower East Side for a $16.95 pastrami sandwich. Point is, you gotta stand out and the Financial District's Shorty Goldstein's manages to do just that, in a very unexpected way: Their pastrami is smoked in house over mesquite! 

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Friday, June 5, 2015

Between Two Slices: Roxie Food Center

Posted By on Fri, Jun 5, 2015 at 3:00 PM

ADRIAN SPINELLI
  • Adrian Spinelli

I know...that picture is kinda unfair.

There's certain sandwich shops that you walk into, where you just feel that they're a fabric of the community. With Roxie Food Center in Balboa Park, it's been a part of San Francisco much longer than I have, and you just gotta respect what they've built for themselves. A local staple for coming on 40 years now, it still looks like just a regular corner store, but it's what's inside that counts. 

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