A liquor store on a quiet street corner, New Daly City Market might be easy to pass by were it not for the enticing aromas of roasting beef and dutch crunch rolls toasting that waft out from within. Inside, just past the bottles of spirits, wine, and beer is the source of the scents: a small sandwich counter stocked with crisp vegetables, deli meats, and gourmet cheeses. There, skilled sandwich makers bustle about behind the counter, spreading garlic sauce onto crunchy loaves before layering on the likes of turkey and pepper jack cheese. Once sandwiches are wrapped in crisp white paper, customers take them out to the patio chairs on the front walk to dine alfresco or share by lobbing them newspaper-delivery-style at a friend’s front door.
The expert protein wranglers at Carroll's Meats delight patrons with lovingly sliced deli meats and a history that stretches back nearly a century. This Groupon can be redeemed at the deli counter for half a dozen delectable cold cuts, including blackened tri-tip beef, barbecue roast beef, lemon-garlic turkey, peppered turkey, roast turkey, or sausages, allowing patrons to stock up on materials for making sandwiches at home or sewing duvet covers out of meat slices (prices vary by availability and season).
In 2012, reporters at the San Francisco Chronicle divided the city into a 49-square mile grid. From there, they went on a mission to find the most iconic food business in every square mile. The winner for Square 29: Guerra Quality Meats. Here are a few of the reasons the business was a natural choice.
The Guerra family has been in the neighborhood for more than 50 years. Brothers Mark and Battista Guerra opened up their butcher shop in 1954. Today, Mark’s sons Paul and Robert carry on the tradition alongside Battista’s son John.
The butchers have adapted with the times. Over the years, the Guerra family added new features including catering, deli meats, and a sandwich counter. They’ve also forged partnerships with sustainable and organic producers, including Marin Sun Farms and Mary's Organic Chicken.
They make cooking as easy as possible Beyond swordfish and prime New York strip steaks, the Guerras assemble ready-to-cook meals that customers can prep at home in 30 minutes or less. Take their pasta meals for example: simply choose a noodle type, a sauce, and an optional meat such as mild pork sausage.
They fill orders fast Customers can place orders online by 1 p.m., then pick up their food between 4 p.m. and closing time the very same day.
Smiling and chitchat are also on the menu The staff here is reportedly very friendly, so feel free to shoot the breeze while a butcher slices up pork chops.
In 1976, two UC Davis graduate students bought 20 acres of land in the highly arable Capay Valley. One of the students, Kathleen Barsotti, was working toward her master's degree in ecology and was determined to grow vegetables and fruits in an eco-friendly way: organically. The organic-food movement hadn't yet entered the public consciousness, and Kathleen worked overtime to convince restaurants, stores, and consumers of the taste-able merits of her process. Over time, given the possible health and environmental benefits of certified organic food, she succeeded. The farm sprouted to 300 acres to accommodate the increased demand. Today, a second generation runs the farm as well as a shop inside San Francisco's Ferry Building. Dubbed Farm Fresh To You, the store furnishes customers' bags or portable cornucopia horns with all sorts of soil-sprouted goods, including heirloom tomatoes, sweet peas, and fresh asparagus. The farm also teams up with fellow Yolo County and Pacific Northwest farms to deliver boxes of seasonal produce to area homes.
As the latest venture of San Francisco Soup Company, Ladle and Leaf boasts a new name, look, and menu items. However, the core commitment of the restaurant remains the same?to make great, healthy food. Every day, Ladle and Leaf?s chefs hand-craft custom-tossed salads, made-to-order sandwiches, and approximately 12 healthy soups from scratch within their kitchen, keeping an eye on sustainability and seasonality. The restaurant's innovative dishes showcase globally-inspired flavors by using organic and locally sourced fresh ingredients, such as cage-free eggs from Glaum Egg Ranch and organic milk from Clover Stornetta. Ladle and Leaf's commitment to conscious dining extends to the nutritional realms: each nutrient-packed recipe comes with nutrition stats, and the menu even designates which soups are gluten-, meat- and dairy-free, and which soup spoons best shield noses from affectionate pinches.
One of the nicest things about Jump Start Coffee & Whole Foods is the way that the smallish shop interacts with its earlybird customers. Locals freshly roused from their homes in the hills, commuters greeting the newness of the day on their walk to the 24th Street BART station; all are welcome inside for a simple sunrise pick-me-up. A notch above the standard first-thing-in-the-morning café – and more full-service than corner stores that sell liquor, cigarettes and sad produce -- Noe Valley's Jump Start is a simple neighborhood classic. It's a deli that caters to the local work-from-home crowd and a coffee shop where ordering an extra shot of espresso won't get you the evil eye from the purist barista. Any day that starts with a bagel and a schmear from this happy-go-lucky spot is going to be just fine.