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, such as the “eggspresso” sandwich (eggs cooked with an espresso machine steam wand, a choice of pancetta, steak 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 caramelized onion. Roasted pulled chicken—a mound of moist threads—is slathered with flavourful mayo. Choose from nine extra toppings, including roasted tomato, roasted eggplant and fontina. The back patio is perfect for summer sammies. Unlicensed.