At this homegrown Montrose newcomer, excellent daily baked baguettes get the proper banh mi treatment with the addition of scratch-made truffled garlic aioli, housemade pâté and plently of pickly things. But it's the 24-hour sous vide pork belly that really warms the soul. The delectably fatty pig comes unctuous as all hell and packed with Vietnamese spices, with those aforementioned spreads adding to the decadence and thin slices of pickled daikon, carrot and cucumber helping to cut through all that richness. You can also get the sandwich on a croissant and add a yolky egg.