The tiny black and white space—three marble tables and a sunny window counter—is as focused as the neatly chalked menu on a long blackboard. There are a handful of breakfast options—“eggspresso” sandwich (eggs cooked with an espresso machine steam wand, a choice of pancetta or house-cured salmon, sweet pepper, and chili–roasted red onion mayo)—but meat on a bun is the main event. Though the pulled pork is most famous, other meat options also wow: slow-roasted for 12 hours, beef brisket is tender and sweet with molasses and silky caramelized onion. Roasted pulled chicken—a mound of moist threads—is generously slathered with mayo flavoured with lemon, coriander, garlic, smoked paprika and cumin. Choose from eight extra toppings, including roasted tomato, roasted eggplant and fontina. Chili con carne is perfectly spiced with black beans, kidney beans, corn and chipotle pepper, and thick with brisket shavings. Friendly, fast service. The back patio is perfect for summer sammies. Unlicensed.