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Restaurateur Ed Rudisell (of Siam Square and Black Market) and co-owner–chef Carlos Salazar (formerly of Oakleys Bistro) begin this tasting tour of Asia with a lineup of inspired banh mi sandwiches. Here, the humble paper-wrapped sub is delicately layered with ingredients like sour sausage, peanut-curry beef, spiced tofu, or the standard Vietnamese cold cuts and pates—then garnished with cilantro, pickled and fresh veggies, slices of jalapeño, and a swipe of mayonnaise. The recipes sway from tradition, aswith the savory-sweet Crow's Nest, a flavor bomb stuffed with rosy-hued chunks of Chinese barbecue pork, as tender as slow-cooked pig can be and yet exotically redolent of Five Spice. A warm bag of house-fried pork cracklings or shrimp chips completes the meal at this shotgun space wedged in among the artsy startups of the Hinge building in Fletcher Place. The decor resembles an alley in Saigon, where the banh mi is a street-vendor staple.
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