Carnivore Sandwich in downtown San Diego runs a New York Jewish-style deli counter at 670 West B Street, stacking corned beef, pastrami, beef tongue, and hard salami into heaping-portion sandwiches built on house bread. The cured-meat focus puts it in direct conversation with J & Tony's Discount Cured Meats And Negroni Warehouse in the East Village, though Carnivore skews toward classic deli construction — Reubens on rye, club sandwiches on kaiser rolls — rather than charcuterie-bar plating. Matzo ball soup anchors the hot-soup rotation, with a broth-and-noodle base supporting an oversized, light-textured matzo ball that multiple reviewers compare favorably to East Coast originals. The Pilgrim — oven-roasted turkey, sage stuffing, cranberry sauce, and provolone on cranberry-orange walnut bread — exemplifies the kitchen's approach of layering multiple house-made components into a single sandwich rather than relying on standard cold-cut stacks. Gluten-free bread is available as a substitution across the full menu, extending the deli's reach to dietary-restricted diners who would otherwise default to the salad-forward lunch menus at concepts like Mendocino Farms downtown. The highest-complexity build is the Italian sub — mortadella, spicy capicola, hard salami, provolone, pepperoncini, oregano, oil and vinegar on a French roll — a five-meat, multi-condiment stack that requires precise layering to hold structure through service.