His signature sandwich may be slightly “tongue”-in-cheek, but chef Craig Baker does little to disguise the tender strips of slow-braised beef tongue, which he procures locally, that are surprisingly rich and gristle-free. The caramelized onions and figs in the house-made “mostarda” give it a sweet tang. Baker also offers goat burgers and homemade head cheese on his playfully tasty menu. ($10)
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