Calabria Brothers runs as a combination deli and market in the Excelsior, with a la carte ordering at the sandwich counter and grocery shelves stocked with bronze-cut pasta and Calabrian chilis for shoppers to take home. The sandwiches are the draw: thinly sliced porchetta, prosciutto, and all-beef meatballs stacked between sourdough or soft rolls, built thick enough that one often covers two meals.
House specialties include the Calabria Bros. with prosciutto, roasted peppers, and fresh mozzarella; the Hot Calabrese with Calabrese salame, hot coppa, and pepper jack; a Muffaletta loaded with ham, Genoa salame, mortadella, and provolone; and a meatball sub made with all-beef meatballs and homemade sauce. The shop also makes its own vinegar in house, used across the menu.
House specialties include the Calabria Bros. with prosciutto, roasted peppers, and fresh mozzarella; the Hot Calabrese with Calabrese salame, hot coppa, and pepper jack; a Muffaletta loaded with ham, Genoa salame, mortadella, and provolone; and a meatball sub made with all-beef meatballs and homemade sauce. The shop also makes its own vinegar in house, used across the menu.