there’s a reason wine and cheese events are still so popular despite veering so close to cliché. when two unique, complex tastes come together, magic happens. the same magic applies to other beverage and food combinations, and now that san diego is teeming with award-winning microbreweries, it’s only fitting to pair local brews with local foods—in our case, sandwiches. 

want to wow a date or a colleague with recommendations for killer flavor combinations? start with our guide to perfectly pairing deli sandwiches and craft beer. 

​some people are born to rock a kitchen—all their favorite food network shows are dvr’d, they know the best farmers’ markets in town, and they eagerly anticipate the arrival of the williams sonoma holiday catalog in their mailbox. but others? well, let’s just say they’re grateful for takeout.

you can tell a lot about a potential client during a standard business meeting, but adding the element of a meal to any important discussion is even more illuminating. people tend to open up when they’re not planted in front of a desk or constantly interrupted by office mates. 

the way we see it, the only downside to taking clients out for lunch is choosing a venue. the right spot could mean the difference between sealing the deal over dessert and “i’ll get back to you.” 

if you’re looking for a casual business lunch venue to woo clients with impressive tastes, look no further than big front door. here are a few reasons why:

​whatever your workday lunch routine—“the usual” from the corner deli, brown-bagging it, or  drive-thru you’ll regret by 3pm—it’s always a bonus when a project, meeting, or celebration means the boss is springing for everyone’s meal.

a long delicious road led sheep riley from his east coast childhood to big front door. in an interview with fm 94/9’s lick the plate radio show, sheep detailed that journey, bite-by-bite. read on to find out how this jersey kid landed in san diego, where he now owns a rad deli restaurant in university heights.