Deli Board may have never been without the owner losing his job first.
There are many titles Adam Mesnick has given himself over the years — a saucier, a sandwich expert, a food nerd — but the moniker he fancies most is “Chairman of the Board.” It’s a name he doesn’t take lightly either, considering he’s the owner of Deli Board, one of San Francisco’s most eminent sandwich shops.
In a past life, Mesnick worked in the finance world, where he sold wholesale mortgages. But as fate would have it, Mesnick made a drastic career shift when Deli Board officially launched in 2010 and moved to its current home at 1058 Folsom St. a year later. “The Allison has the best display of artistic technique, time, energy and care that goes into my food,” Mesnick said. “I think it's some of my best work. The way that [my sandwiches are] designed is very important.”The artistic technique behind the Allison starts with brisket-cut corned beef that’s boiled for three hours and then chilled until it’s ready to reheat for sandwich prep.
His other top sellers include the Carzle, a pastrami and brisket sandwich, and a decadent meatball sub that he puts on his specials board from time to time. The meatball sub is inspired by a recipe he learned while working at Giovanni's Ristorante in Cleveland. At Deli Board, Mesnick prepared a 15-pound mixture of veal, pork and beef plus other ingredients to create about 70 to 80 meatballs. When it’s my turn in line, I ordered the Allison, which is priced at $23, plus tax.
“COVID brought some pretty apocalyptic times and interesting scenes in the neighborhood,” he said. “The slowdown of COVID gave my staff the opportunity to learn more, to get better, to practice. The interior becomes less important. Servicing the people on the outside of my restaurant is a whole lot easier while servicing my people.”
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