Market & Rye: Two New Delis from Top Chef's Ryan Scott

Top Cheftesant Ryan Scott unleashes dual delis in SF.

By Meesha Halm

It may sound like a Downtown commuter stop, but this set of upscale, quick-service daytime delis launched by Top Chef contestant Ryan Scott (also of 3-Sum Eats truck) has touched down in the two peripheral San Francisco bedroom communities.


Each is slightly different - the original, more kid-friendly West Portal shop features a build-it-yourself salad bar option (think Whole Foods, only better), whereas the newly opened Potrero Hill branch caters to the more to grab-and-go Design District worker bee with pre-boxed salads, sandwiches and awesome section entirely dedicated to fried items (think fries with black garlic Ranch, bacon-wrapped pickles and chicharonnes). The main focus for both, however, is fanciful market-fresh (hence the name) sandwiches built on housemade breads - sourdough, whole wheat, brioche and its signature salted rye (hence the second half of the name).

In addition, both bake up an array of whimsical, diet-defying morning pastries and afternoon treats such as sticky buns and a 'Twinkie' of the week, washed down by teas, coffee and lemonades.

Check the main website for specific menus and hours at both locations.

West Portal branch hours:
68 West Portal Ave.; 415-564-5950; Monday-Saturday 11 AM-7 PM, Sunday 11AM-5PM 

Potrero Hill branch hours: 
300 De Haro St.; 415-252-7455 
Monday-Friday 7 AM-4 PM, closed Saturday and Sunday