Rocket Pig

Chef-owner Ralf Kuettel (Trestle on Tenth) dishes out porcine sandwiches at this counter-space-only shop. For the signature sammie, Kuettel—who grew up raising and butchering pigs on a farm in Switzerland—brines pork shoulder for three days, before rubbing the meat with a spice mix, smoking and slow roasting it. He tucks it into a toasted ciabatta roll with red-onion jam, mustard aioli and a dash of hot sauce.