Every sandwich,
built by hand.
Lemongrass pork. Pickled daikon cut this morning. Jalapeños on crusty bread that shatters when you bite down.
Before the first
customer walks in
Every element of every sandwich is made here. Nothing arrives assembled. Nothing arrives yesterday.
Dough Rising
French baguette dough shaped by hand. The crust that shatters.
Pickled Daikon
Cut that morning. Vinegar, sugar, salt — 90 minutes.
Lemongrass Marinade
Pork shoulder marinating since yesterday. Lemongrass, fish sauce, caramel.
Pâté & Spread
House chicken liver pâté. Spread thick, not thin.
Bread Arrives
Baked off at 10. The hour everything gets real.
What's on the
ticket rail today
Lemongrass Grilled Pork
Pork shoulder marinated 24 hours in lemongrass, fish sauce, and palm sugar. Flat-grilled until caramelized edges appear. Served with house pâté, pickled daikon, jalapeños, and cilantro.
Five-Spice Chicken
Thigh meat brined in five-spice and ginger. Charred on the flat grill, sliced thin. Cucumber, fresh chili, and scallion oil.
Pork Meatball
Braised pork meatballs in tomato-soy glaze. Rich, deeply savory. The one regulars text ahead for.
Lemongrass Tofu
Pressed tofu marinated in the same lemongrass blend as the pork. Grilled crisp. Full flavor, no compromise.
The Special
House pâté, Vietnamese ham, head cheese, and roast pork. Every layer is a different texture. The one that started it all.
Chili-Glazed Salmon
Salmon fillet glazed with chili caramel and lime. Flaked, not sliced. Cucumber and dill.
Fried Egg & Pâté
Two eggs fried in chili oil, yolk still running. House pâté, maggi soy. Breakfast all day.
Vietnamese Iced Coffee
Robusta drip over sweetened condensed milk. Poured over ice. The only way.
Sugarcane & Kumquat
Fresh-pressed sugarcane with kumquat and a pinch of salt. Cooling, slightly tart.
All bánh mì served on fresh-baked baguette. Ready in 8–12 minutes.
Feed the Office.
We've got trays.
Minimum 10. Maximum whatever your conference table holds. 48-hour notice. We bring everything including the napkins.
Tell us about your event
They tasted it.
Then they came back.
"I've eaten here 4 days a week for two years. The lemongrass pork is the reason I haven't ordered DoorDash in months."
"Ordered trays for our all-hands. 45 people. Zero leftovers. They asked for the catering number before I even got home."
"The bread shatters. That's how you know it's right. Every other place has soft bread and I can't forgive it."
