Evan Bloom and Leo Beckerman, along with 60 full-time employees.
College friends Evan and Leo founded Wise Sons Jewish Delicatessen after years of witnessing a decline in the quality and abundance of authentic Jewish deli food. Taking matters into their own hands, they started out by tinkering with pastrami recipes on a gas smoker in Evan’s backyard, and in January 2011, they began a weekly pop-up in a restaurant space. Products such as pickles and breads are made from scratch with seasonal ingredients. They now have two San Francisco locations, on 24th Street in the Mission District and at the Contemporary Jewish Museum in SoMa.
Wise Sons sources all natural and hormone- and antibiotic-free meat. The bulk of their beef comes from Creekstone Farms in the Midwest. The produce on their menu changes seasonally, and much of it comes from the Ferry Plaza Farmers Market.
Wise Sons’ pastrami is smoked in house and sliced to order.
San Francisco, California 94110
Marin Gourmet barbeques the eggplants that go into their products over mesquite charcoal, which gives them a unique flavor. After they are barbequed, the eggplants are frozen so they can be used year-round.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »