A report by Dana Eastland. Adam Mesnick of Deli Board and 1058 Hoagie got in touch to let us know about some big upcoming changes at 1058 HOAGIE. Starting in June, Mesnick will be changing the name and concept, to RYE PROJECT, a Jewish-style deli. He’s been doing a rye project pop-up on Thursday evenings for a while now, and liked doing it so much that he’s decided to change the business model entirely.
The reasons are many, but for Mesnick this is actually a dream come true. While 1058 Hoagie has been doing very well, he has always wanted to offer food that looked back to his Jewish roots. He’s been doing his own pastrami and corned beef, and recently found a rye bread baker he’s happy with (he can’t say who it is, just that they’re based in Detroit), and he’s also developed a “special sauce” that he likes. While the menu will be quite a bit smaller than the 1058 Hoagie menu, Mesnick is looking forward to making all items in-house, and lovingly re-creating some of the dishes he grew up with. You’ll find bagels (parbaked and shipped from New York, then finished here) with cream cheese and smoked salmon, as well as matzo ball soup, a white fish salad platter, and maybe even some kosher hot dogs.
Deli Board will remain generally unchanged, except that all catering and large orders will now be happening through Rye Project, with deli trays and smoked fish platters. Look for expanded weekend hours at Deli Board; they’ll be open Mon-Thu 11am-4pm and Fri-Sat 11am-7pm. For those of you who are sad to see 1058 Hoagie go (count us among them), Mesnick says that this isn’t the end of Hoagie, wink wink (he also winked about cheesesteaks, now that’s a tease). So we’ll let you know when we hear more on his next move. The current changes will take effect in mid-June (no exact date yet), with the new weekend hours kicking in Friday June 6th. 1058 Hoagie, 180 7th St. at Natoma, 415-552-8984. Deli Board, 1058 Folsom St. at Russ, 415-552-7687.
The behemoth double corned beef on rye from Rye Project. Photo courtesy Adam Mesnick.
