The Boys’ Deli

"The smell of slow-roasting rotisserie chicken will draw you into Polk Street Market in Nob Hill like a black bear to a tent of snacks. Follow the scent all the way to the small back counter for your reward: the spicy Spitfire sandwich, featuring that perfect rotisserie chicken, plus bacon, jalapeños, and sriracha mayo. And, like all the other sandwiches here, it’s loaded with all the fixings and enough to last two meals. Also check out the rotating sandwich specials filled with things like brown sugar tri-tip or pulled rotisserie chicken with coleslaw and chipotle mayo." - julia chen 1, lani conway, ricky rodriguez, patrick wong

"This deli counter tucked in the back of the Polk & Green Produce Market is serving the best sandwiches in the neighborhood. And everyone knows it, judging by the line that snakes through the convenience store aisles almost daily (high time is around noon). Ordering a sandwich with their ultra-tender rotisserie chicken is always a good bet, as is honing in on the San Franpsycho stacked high with honey turkey, gouda, bacon, and pesto. Swing by on your way to Lafayette Park or Fort Mason—these sandwiches are the ideal picnic pairing for a sunny day in the grass." - will kamensky, julia chen 1, ricky rodriguez

"The smell of slow-roasting rotisserie chicken will draw you into the Polk Street Market in Russian Hill like a black bear to a tent full of snacks. Follow the scent all the way to the small back counter for your reward: the spicy Spitfire sandwich, featuring that perfect rotisserie chicken, plus bacon, jalapeños, and sriracha mayo. And, like all the other sandwiches here (you can also build your own), it’s loaded with all the fixings and enough to last two meals. Also check out the rotating sandwich specials filled with things like brown sugar tri-tip or pulled rotisserie chicken with coleslaw and chipotle mayo." - Julia Chen

"Hidden in the back of Polk & Green Produce Market, The Boy's Deli has a massive, meaty sandwich menu that will surely satisfy. And if it doesn't, you can always make your own." - Eater Staff