Morty’s Deli: A Nice Sandwich

A few weeks ago, I saw a new restaurant had opened up behind Hastings: Morty’s Deli. It looked like this:

mortys-outside.jpg

I’m always up for trying a new restaurant, and a new place in the chronically under-restauranted Tenderloin was particularly welcome. I tried it out shortly after they opened, and found they lived up to their name–it was a nice sandwich indeed, made by some nice folks. More after the jump.

mortys-doug-tim.jpg

These are Doug and Tim, the nice folks I mentioned earlier. Tim was a chef at St. Anthony in the Tenderloin, and Doug was a crew chief in the recovery program there. They were both part of a group that went out to lunch two or three times a week. Doug had the same problem with the Tenderloin that I had–as he put it, “there was nothing green in the neighborhood.” He’d thought about having a restaurant for a while, and Tim was up for it as well, so they set about establishing the kind of restaurant they thought the Tenderloin needed: high-quality, inexpensive, and healthy. A few weeks after they opened, the place looked like this:

mortys-inside.jpg

It’s a nice little interior, very clean and well-lit. There’s a mural on the wall with a cute street scene, populated by lots of people carrying Morty’s Deli carry-out bags, and the occasional dog or the like. As you can see, they get a bit of business. “The neighborhood loves us,” as Doug put it, and it’s so.

They return the favor by hiring locals (including some St. Anthony’s alums) and buying produce from the farmers’ market They’re also planning on expanding soon, doing more catering (they can do groups of a hundred or two, but they find that lots of smaller ones like the place so much they just have their meetings there), delivery, and getting a beer and wine license.

The Tenderloin can be a nasty, grim, smelly place, but it’s nice to see people doing things like this. Hooray for Morty’s!

2 Comments so far

  1. cd (unregistered) on September 18th, 2006 @ 11:46 am

    the million dollar question: how does it compare to Mike’s/Le Petit Sourdough or whatever it’s called now . . . .


  2. Adam (unregistered) on September 18th, 2006 @ 11:57 am

    I’d put them neck and neck on sandwiches alone, but would give Morty’s an edge in the final analysis because they have hot food, more seating, and longer hours (they’re open evenings and Saturdays).



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