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"In a narrow counter-dominated space built for to-go orders and standing patrons, roasted chickens spin on a spit beside tall stacks of focaccia and carefully curated accoutrements that elevate sandwiches into sandwich nirvana. Breakfast items (everything-spiced salmon with whipped ricotta, a B.E.C. with black pepper mayonnaise) and the classic porchetta—Holy City Hog with crackling, salsa verde, and provolone—show meticulous composition across components." - Stephanie Burt