After more than a decade of cooking in some of San Francisco's best restaurants, chef-owner Tim Brown opened Morty's in September 2006. Like many East Coast transplants, Tim missed the comfort food he grew up with. He wanted a deli reminiscent of the ones he'd find in New York, but with the kind of sensibility that comes with living in San Francisco.
There's a reason the staff at Morty's knows the names of almost all of its customers: one visit is all it takes to form an addiction. Maybe it's the award-winning chili, the slammin' Reuben, or the addictive mac and cheese, whatever it is, you'll be a repeat customer.