Introducing Pastrami Thursdays At Fig And Thistle

Introducing Pastrami Thursdays At Fig And ThistlePhotos: Stephen Jackson/Hoodline
Stephen Jackson
Published on December 22, 2014
Fig and Thistle, the tiny beer and wine bar tucked away on Ivy Street just west of Gough, is mostly known for its California-forward wine program and selection of domestic craft beers. What you might not know, however, is that it also offers an unexpected menu item on Thursday nights: legit pastrami sandwiches.

Intrigued, we caught up with part owner Angel Davis to learn a bit more.
 
First things first: this is no ordinary pastrami. Davis’ best friend and business partner, Nguey Lay, is the son of Quincy Lay, the man behind the now-closed Quincy’s—a famous pastrami sandwich place on Market Street. Quincy, a San Francisco native, opened the shop back in the '70s and turned out sandwiches until shutting Quincy's down around early 2010. 


 
The recipe is a family secret, but Davis did divulge one thing: they use rice cookers to steam the meat. You may also be familiar with Quincy’s work if you’ve had a sandwich at his mother Mae’s place, M & L Market over on Market Street at Church, although the deli component of that store is reportedly on hiatus.

Quincy still prepares the pastrami at Fig and Thistle in the same way he has for the past 40 years. 

"Quincy loves making sandwiches, and they’re really good. He’s been making them forever," said Davis. "They’re also really good when you’re kind of drunk."
 
The sandwich ($10) is served on marble rye with sauerkraut and pickles made by Ryan Siversten, a friend of Davis and Lay. It also comes with hot mustard and mayo, along with melted cheese, which rotates between Muenster, Swiss and Gruyere.


 
Service starts when Fig & Thistle opens on Thursdays at 4pm, and continues until they run out. Though they won't be up and running on Christmas or New Year's Day, swing by 313 Ivy Street and grab a taste of San Francisco sandwich history when pastrami operations resume on Thursday, January 8th.