Mendocino Farms in downtown San Diego's Columbia district serves gourmet sandwiches and seasonal salads from Suite 102 inside the Tower 180 building at 180 Broadway, part of the counter-service chain founded in 2005. The sandwich menu builds around signatures like the Not So Fried Chicken, Chimichurri Steak & Bacon, and Chicken Pesto Caprese — layered, multi-component builds that occupy a different tier from the cold-cut counter model at Beach Hut Deli downtown. Seasonal salads rotate ingredients like marinated goat cheese, hot citrus honey, and Thai basil vinaigrette through ensaladas and bowls designed around produce availability rather than a fixed year-round menu. Vegan and plant-based options — tofu bahn mi, falafel wrap, Impossible taco salad — carry dedicated menu placement rather than afterthought modifications, giving the kitchen a parallel plant-forward track. Catering packages scale to corporate Foodie bundles serving twenty-five-plus guests, combining sandwich trays, specialty leafy salads, gourmet deli sides, and dessert assortments into a single-order format that targets the same convention-corridor office market fed by Kettner Exchange on Kettner Boulevard. The full Chimichurri Steak & Bacon — grilled steak, applewood-smoked bacon, chimichurri, roasted garlic aioli, and herb cream cheese on toasted ciabatta — represents the most technically layered sandwich build on the menu.