Liza Shaw has been on a quest since she moved to the Bay Area 14 years ago. Her goal? The kind of fresh, meaty Italian sub that's ubiquitous back home on the East Coast, but not nearly so easy to find in SF. Eventually, the former A16 executive chef decided to take matters into her own hands, and today she's debuting the result: Merigan Sub Shop, a new sandwich stop that's taking the Italian sub game to a new level. Although the menu will be East Coast Italian-inspired, Shaw makes no secret of her non-Italian background. In fact, the name "merigan," from the Italian "amerigano," is basically Italian for "gringo."

Shaw plans to source mostly from local farms and farmer's markets, importing a few Italian ingredients when necessary. Whole-animal butchery and in-house pickling will also be a focus. The menu is divided into hot subs, cold subs, and "not subs" like giardinera, bean salad and marinated roasted vegetables. In the hot section, Shaw is offering subs like the porchetta (slaw, hot peppers, dressing, lemon conserva, cracklins), arista (roasted and braised pork, sharp provolone, rapini, long hot peppers) and panelle (ceci bean fritters, fresh ricotta, olive salad, tomato conserva, arugula).

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Source: http://sf.eater.com