180 7th Street (at Natoma)
Status: Opening today
After nearly two years in the hoagie business, Adam Mesnick of Deli Board has finalized the concept shuffle that's transformed the former 1058 Hoagie into a Jewish deli called Rye Project. The new direction, which started as a weekly pop-up, is the latest salvo in SF's Jewish-deli revival, spearheaded by spots like Wise Sons and Shorty Goldstein's.
The new menu, which officially debuts today, showcases Mesnick's interest in bringing classic dishes from his Cleveland childhood into a contemporary light. It features weekday lunch fare like Romanian pastrami, corned beef, albacore tuna salad and more, all served on rye bread imported direct from Detroit.
Mesnick is also offering open-face bagel sandwiches, with a choice of lox, smoked trout, whitefish salad or veggies. (Bagel purists, take note: the bagels are par-baked and shipped from NYC.) Other options include a selection of inventive salads (served with a bagel on the side), rotating daily specials like matzo ball soup, and sides like cole slaw. (Here's the full menu.)
Like its hoagie predecessor, the new spot will operate on a limited schedule, open for weekday lunches only from 11am-3pm. It will also offer private catering. Will the rising tide of Jewish-inspired eateries lift Rye Project to the popularity levels of Deli Board? Only time will tell.