Marty’s Deli, Viva Cubano, and Private Sector Provisions are new Ghost Kitchens to Know About | Eater Twin Cities

"Operating out of the kitchen at Bar Brava, I found Marty’s Deli to be a deli concept built around sandwiches on fresh-baked focaccia stacked with house-made mayos, pickles, and spreads; they source ingredients from local purveyors including Wild Acre Farm, Peterson Meats, and Red Table Meat Co. All ordering is handled online via their website, with weekend pop-up events announced on Instagram, and Marty’s Deli donates 5 percent of all profits to a different local community organization each month. While the ultimate goal is a brick-and-mortar, Polacek says she isn’t in a big rush to put down roots given the precarious state of the restaurant industry." - Lindsay Abraham