Rosalind Bakery Gets Into the Roast Pork Sandwich Business in San Francisco with Jerry’s Roast Pork | Eater SF

"East Coast transplants and sandwich fans, take note: a garlic roast pork–focused sandwich shop from Rosalind Bakery founder Matthew Kosoy is landing at the Embarcadero. Inspired by Philadelphia stalwarts like John’s Roast Pork, Tommy Dinic’s, and Tony Luke’s, the signature sandwich is a three-day affair—brined on day one, roasted on day two, then cured overnight so the fat congeals before being sliced thin and simmered in a house jus to build deep flavor. Kosoy bakes the semolina- and sesame-laced hoagie rolls in-house, modeled after the now-closed Sarcone’s Deli, and stacks the sandwich with broccoli pesto, “crumbly, super sharp” provolone, and a broccoli raab/broccolini combo roasted in garlic and olive oil with a touch of red pepper—very South Philly-Italian, where bitter, spicy greens meet salty-sweet pork and funky cheese. The opening menu stays tight with just two sandwiches (including a highly seasonal vegetarian option), a seasonal salad, and three to four Roman- and grandma-style pizzas—think soppressata with hot honey, a tomato pie, and an Embarcadero Special tied to that week’s Ferry Building farmers market—plus pastries, bread, and drip coffee. Named for Kosoy’s grandfather and aiming to help revive downtown as a sandwich destination, the shop opens Tuesdays through Thursdays from 11 a.m. to 3 p.m." - Dianne de Guzman