Michael Sopher and Erin Brooks planned a pork-themed sandwich shop in downtown San Francisco in 2020 but postponed its opening due to the pandemic and the absence of downtown workers. They continued operating their adjacent full-service Mexican restaurant Tropisueño while maintaining rent on the unused deli space. The sandwich shop reopened quietly in early August on Yerba Buena Lane as downtown lunch traffic returned. The menu lists 16 sandwiches built around in-house braised pork and porkstrami—pork butt that is brined, cured and smoked for hours. The shop also offers Boar's Head turkey and pastrami and vegan options from Prime Roots.
San Francisco restaurateurs Michael Sopher and Erin Brooks were adding the finishing touches to their new downtown pork-themed sandwich shop, Oink & Oscar, when they were faced with a major setback. It was 2020, and there were almost no hungry workers along Market Street to eat their house-made "porkstrami" and succulent braised pork. The pandemic killed Oink & Oscar's grand opening plans, forcing Sopher and Brooks to put their dream deli on the back burner while they focused on their full-service Mexican restaurant Tropisueño, located next door.
In early August, the sandwich shop quietly opened its doors after a long dormancy on Yerba Buena Lane, all while still paying rent for a business that wasn't open. It joins a flurry of new downtown eateries, including trendy Japanese cafe-restaurant Shoji, Tacos El Ultimo Baile inside Saluhall, and Nopa Fish in the Ferry Building, that have opened within the past few months.
Inside Oink & Oscar, guests will find 16 thoughtfully curated sandwiches made with in-house braised pork or "porkstrami." Porkstrami, as you might have guessed, is the restaurant's take on classic pastrami, which is typically made with beef navel or brisket. At Oink & Oscar, it's made with pork butt that's brined, cured and smoked in-house for hours until tender. Traditionalists can still find classic deli cuts beyond pork.
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