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"A collaboration with a whole-animal butcher yields a hefty breakfast sandwich featuring sage-and-maple sausage, Cabot cheddar, a mustardy aioli, and an olive-oil-baked egg on the shop’s cheesy focaccia, with the option to add the house hot sauce; the sandwich debuts Friday, August 23 and will be available through the weekend (and possibly longer if demand holds)." - Erika Adams