The pandemic continues to demand ingenuity from restaurateurs around the Bay Area, especially in San Francisco, where fine dining restaurants are being hit particularly hard.
In short, it takes chutzpah to pivot. And One Market Restaurant’s pivot is going to make two bubbes very proud.
Tomorrow, in a one-month experiment that’s poised for success, the sophisticated Financial District restaurant with the iconic Embarcadero views is changing the bulk of its menu from fancy farm-to-table to casual New York-style deli, with hot pastrami, smoked brisket on twice-baked challah or rye bread and matzo ball soup.
“Mark (Dommen) and I have been fiddling around with this idea for a long time, and our goal is to bring the essence of New York deli food to San Francisco in a sophisticated yet accessible way,” One Market’s owner, Mike Dellar, said in a press release Tuesday.
Mark ‘n Mike’s is rooted in both men’s