Our brunchtime banh mi ($10)—crammed with toasted pig ears, smooth pork rillettes, and slices of pig head and pork belly—requires an iron stomach. Executive chef Brad Farmerie created the sandwich for some friends who dropped by Public, then started making it for staffers, and extended it to industry folks. Now he preps enough for ten orders during brunch, serving the dish with pickled chilies and a side of lotus and sweet-potato chips.

Featured in TONY on 03/23