Time for Lunch?
415 . 331 . 2282
Remember - Grab and Go Case is still stocked fresh daily and open 'till midnight!!!
Captain Chef Dr. Davey Jones & crew commandeered the limited deli space inside the New Bait Shop Market on Memorial Day 2010. And we sail this old ship very hard, indeed, yaar.
A.J. (owner of the New Bait Shop Market & Deli) and D.J. (seafaring restaurateur) operate contract & plan free on trust and belief in an emerging and socially responsible entrepreneurship.
Davy Jones Deli features pirate chefs making throw-down, improv sandwiches inspired from far flung ports.
The captain & crew have traversed many a seas and brought back spices from the Caribbean, slow roasting techniques from Africa and meatloaf prowess from the Great Lakes.
We are the good old days. While the influence may be international our sandwich meats are house roasted; beef brisket, pulled pork, whole chickens, & turkeys. We make our own healthy & unique condiments. We have seasonal, local, organic vegetables & awesome vegetarian options. Even our cheeses, grains, olives & oils are locally produced from nearby Northern California.
Our sandwiches are creative concoctions with the likes of mango-chipotle coleslaw with pulled pork, roasted root vegetables with hummus and cranberry compote, and spicy banh mi style sandwiches made with slow roasted beef and fennel pickle —to name a few.
These sweet, spicy, savory sensations bring together the far-flung corners of the globe for your humble lunch.
Vegans and meat-o-philes equally welcome. Try the Vegan Wrap. It is phenomenally good low glycemic protein kick for real sustained energy and good for you!
Our mission is to serve delicious, nutritious, healthy, colorful, & creative: inspired sandwiches, sailorly soups, and organic salads; all handmade from thoughtfully sourced whole foods in super fresh small batches with respect to what is good for you, the environment, and the economy.
Check it out before we go corporate. Peas.
There are no premade processed foods here (no ketchup, no American cheese – sorry, I likes em too, just don’t believe in em): no pesticides (no dirty dozen), no growth hormones, no msg, no corn syrup, etc. and, no typical sandwichery!
Some ask how we came up with these ideas. Our menu is not a vision as much as it is a method of balancing what we believe in with a respect to demographics and to what our tiny and limited space can produce. To call it a kitchen would require a stretch of the imagination – we have no back of the house facilities save what you see and we produce everything with only one electric convection oven and steam heat – no fire, no grease, no sautee, no frying eggs, falafel, French fries. Just so you know. Imagine an artist with one brush, we are cooks with no sautee pans.
