"Coconana, run by the chef Hanh 'Hannah' Nguyen, has been operating out of the downstairs kitchen of 390 Social during the bar's off-hours since late February. From out front, the only indicator that there’s a restaurant on the premises is a small sandwich board propped up out front advertising grilled chicken banh mi and pea flower lattes. Step inside, and Nguyen will emerge from the basement to take your order. She makes banh mi in a half-dozen fashions, though probably not the ones you’re thinking of. Her sandwiches are soft, not crusty, falling somewhere between a canceled Martin’s potato bun and a hero roll plucked from a bodega display case. The classic cold-cut version is made with slices of ham, pork roll, pork liver pate, pickled daikon and carrot, cucumber, jalapeno, cilantro, and mayonnaise. Nguyen finishes the sandwich with slices of pork jelly, made by combining nose, ear, and tongue meats with collagen, refrigerating the mixture in a metal can for shape, then slicing the log into soft discs of meat that crunch with cartilage." - Luke Fortney
