Apologies for the delay. Life intervenes. Around the corner from the aforementioned Cochon is Cochon Butcher. They do sell fresh meat, and also charcuterie, and their tasso, and bacon pralines, etc. etc. But Cookie and I were there for the sammiches (click left to enlarge). The Cajunboy com
mended the buckboard bacon melt. The pork belly has its partisans. The Cochon Butcher muffaletta and the Cubano are probably the high profile moves here.
I have had and enjoyed both-- you can get a better muffaletta on Decatur St., and a better Cubano in Miami, but it's remarkable to have both in the same place, along with a host of other sammiches, and other delicious things.
I started w/ the head cheese. (Alice Waters, occasionally maligned here, is correct that when made right, it is a surprisingly light and delicious treat.)
For the main, I worked down the list to something a bit less daunting than the abovementioned sammiches, and had the Gambino, CBs take on an Italian sub. It makes a difference to a cold cut sandwich when the cold cuts are cured in house, and not off a Sysco truck. That's the case here, and it's a remarkable sammich. Elsewhere, this would be a star. Open a spot selling just this sandwich, on, say, 4th ave in Brooklyn, and there are lines around the block. Here, in the context of many other remarkable asmmiches, it's a role player. The Gambino, as I tweeted at the time, is a young Kevin McHale of sandiwches -- good enough to start just about anywhere, but on the 1981 Celtics, he came off the bench. Among other things, Cochon Butcher is the 1981 Celtics of sandwich shops.