For the last few months I've had a craving for a meatball sandwich with marinara. So I've sampled several, and I list my rankings below. Are there other places in SF that 'Hounds recommend?
1. The Gold Standard: Pasta Gina on Diamond near 24th. Wonderfully seasoned, huge meatballs, perfect texture, cut in half on an Acme roll. The marinara is thick and deeply flavorful. Mozzerella is the highest quality. With tax it's a bit over $9, and you have to sit outside on a bench, but this is one of the best sandwiches I've ever had, bar none.
2. Morty's Deli, in the Tenderloin. Also obviously homemade meatballs, with hints of fennel and oregano. Good, substantial roll (MAY have been sourdough), marinara tasty, cheese unremarkable.
3. Mastrelli's Deli in SF Ferry Building. Also homemade meatballs, but spicing not as delicious as Pasta Gina or Morty's. Marinara tasty. Choice of rolls. On the clerk's recommendation, I got the ciabatta roll. Mastrelli's puts the sandwich in a press, which I don't care for - and the roll dissolved before I was done with the sandwich. I don't remember the cheese.
4. Marina Submarine on Union St. I'm pretty sure these are factory meatballs. "Homemade" marinara is unremarkable. Cheap roll that disintegrates after the first bite.
5. Subway. The meatball is the sandwich of the day on Tuesdays, when it's only $2.99. Cheap bread, toasted, factory meatballs, but not bad at all for the price.
On my list to try:
Mario's Bohemian Cigar Store
Mozzarella de Buffula
Any other suggestions/favorites?
by Grace Gonzalez | Marie Kondo is famous for her helpful organization hacks, and now—just in time for back to school...
by Joey Skladany | Summer is the season of activity. Whether it's a cross-country vacation, hiking a local trail, or...
by Amy Sowder | Looking for some interesting spins on the classic gin and tonic? Rosé and the Aperol Spritz may be...
by Chowhound Editors | One upon a time, the wine cooler—a pour of Chablis from the jug, topped off with fizzy water—was the...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.