Sadly one of the hardest-hit industries in the world that was hurt by the pandemic was the food and restaurant industry. Many took a huge financial hit that will take years to recover from, and some had to go out of business, even after years of quality service to the community.
Out of these horrible times though people also invented new ways to make money and serve their customers in a safe but profitable way. One of those that had to adapt to what was happening was Sandy’s.
A New Orleans Classic the Muffuletta Comes To SF:
The city of San Francisco was a buzz at the opening of Sandy’s restaurant. It opened in April and already it is gaining a reputation for amazing food.
New Orleans native had an idea of making a restaurant with the main theme being a famous sandwich connected to New Orleans called the muffuletta.
“Sicilian farmers would frequent the grocery after selling their produce at a nearby farmers’ market and order salami, ham, cheese, olive salad, and a round muffuletta loaf. According to the grocery’s daughter Marie Lupo Tusa, Salvatore suggested cutting the bread, putting the ingredients in between the slices, and eating it as a sandwich.
Sandy’s Is New Orleans to the Core:
Sandy’s started 2 years ago as a pop-up restaurant due to the pandemic. Located at 1457 Haight St., it has already created an enthusiastic following that. In an interview with sfeater.com, Harter said the Haight is the perfect area for his New Orleans vibe.
Harter keeps the vibe by playing New Orleans radio station WWOZ in the background. He also serves the famous Zapp’s chips which are made in Louisiana.
To complete the New Orleans flavor, Sandy’s also does catering. They have mudbug or crawfish boils which are available in the first half of the year and an incredible shrimp boil which can be served all year round.