Marina, San Francisco ยท shop
Dry-cured salami hangs from the ceiling, numbered order cards come out when it gets busy, and the prosciutto gets carved paper-thin to order. All in under six hundred square feet. Grab the Italian combo on soft sourdough or the porchetta on ciabatta, then check the refrigerated case for the handmade ravioli (meat or chard), which is what the regulars actually come back for.
Imported porchetta, arugula, red onion on Acme ciabatta
Salame, ham, mortadella, provolone on soft sourdough with mild peppers
Fresh meat or chard ravioli from the deli case, made in-house