HOURS

CLOSED MONDAYS

TUES - THURS:

LUNCH 11PM - 3PM | DINNER 5PM - 9PM

FRI:

LUNCH 11AM - 3PM | DINNER 5PM - 10PM

SAT:

LUNCH 10AM - 3PM | DINNER 5PM - 10PM

SUN:

LUNCH 10AM - 3PM | DINNER 5PM - 9PM

PRESS

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"Imagine if Katz’s Deli was a cocktail bar inspired by the nostalgic flavors of NYC deli culture," says a rep for the restaurant, Lisa Nourse. We're told we can expect cocktails with flavors like egg cream, celery soda, and black and white cookies” - SFist
“Along with Causwells chef Adam Rosenblum, Mejicanos is planning to go all in on nostalgic takes on the Jewish Deli culture of New York and New Jersey, with recipes from Rosenblum’s mother and grandmother. That means black-and-white cookie martinis, large slices of chocolate cake, house-made rye sandwiches with pastrami that’s been cured for two weeks, and ‘latkes and vodkas’ during brunch.” - SF Standard
“It’s an all-day restaurant serving bites like house-cured and smoked pastrami, Reubens on rye, matzah ball soup, latkes, and ‘towering’ slices of chocolate cake. Brunch is also on the horizon with a challah French toast recipe from Rosenblum’s mother, matzah granola yogurt parfaits, and bagels made in house.” Eater SF
“Super Mensch teases a fusion of taste and tradition with cocktails influenced by egg creams, matzah ball soup, and black-and-white cookies.” - Hoodline
“The restaurant will have classic Jewish deli dishes such as matzah ball soup, house-made pastrami, latkes, and challah French toast for brunch. And they’ll be making their own in-house rye bread and bagels. Cocktails will be inspired by Jewish deli libations like the egg cream and Dr. Brown’s Cel-Ray soda.” - The Jewish News of Northern California