JRs Grill in downtown San Diego's Marina district — formerly G Street Deli — has served Mediterranean and Middle Eastern plates from 601 Pacific Highway since 1995, identifying as Indigenous-owned on its business profile. The shawarma program marinates and stacks chicken and beef on vertical broilers, carving to order for plates and bowls served with house-made creamy spicy hummus and tahini — a vertical-broiler operation that puts the kitchen closer to Plaza Deli's prepared-food model than to a standard cold-cut counter. Boar's Head cold cuts anchor a parallel American deli menu of subs and sandwiches, running alongside the gyro platter, falafel, and Greek salad without requiring a separate prep station. A Mexican line adds burritos, guacamole plates, and pico-topped bowls, making the kitchen trilingual across Mediterranean, American deli, and Mexican formats from a single grill. The storefront occupies the ground-floor walkway of the Embassy Suites Hotel on Pacific Highway, drawing hotel guests for grab-and-go convenience items, liquor, and over-the-counter medicine alongside the full grill menu — a hotel-adjacent market format comparable to the waterfront service model at Waterfront Bar & Grill in Harborview. The full beef shawarma platter — vertical-broiler carved, served with pickles, tomato, and a double portion of the house hummus — represents the most labor-intensive single plate on the menu.