Gambino's New York Subs brings East Coast sandwich-shop habits to San Francisco's Financial District. Founder Jeannie Gambino grew up between New York and New Jersey, with a Sicilian father, and built the menu around that upbringing: cold cuts, meatballs, Italian beef, and roasted chicken packed into subs, with a house Custom House cheese blend melted into the hot versions. Subs can be toasted to order in a pizza oven.
The lineup runs from classics like Chicken Parm and Meatball Parm to specialty builds like The Gambino (ham, salami, hot coppa, mortadella, provolone), the Mulberry St. (fresh mozzarella, basil, tomato, balsamic), and the Montauk, a tuna salad sub with fresh herbs and olive oil. Bagels with lox schmeer round out the counter.
The shop has become a lunch staple for Financial District workers, and has expanded to multiple San Francisco locations, including a newer outpost on Kearny.
The lineup runs from classics like Chicken Parm and Meatball Parm to specialty builds like The Gambino (ham, salami, hot coppa, mortadella, provolone), the Mulberry St. (fresh mozzarella, basil, tomato, balsamic), and the Montauk, a tuna salad sub with fresh herbs and olive oil. Bagels with lox schmeer round out the counter.
The shop has become a lunch staple for Financial District workers, and has expanded to multiple San Francisco locations, including a newer outpost on Kearny.