At Southie, a classy little hangout/takeout joint from the folks at Wood Tavern, the humble sandwich enters a whole new realm of complexity and delectability. Chef Morgwn Jones' ever-changing seasonal menu might feature marinated beets, shaved fennel, puckery chèvre, and toasted almonds on a French roll; lush Niman Ranch pulled pork with garlicky aioli and pickled cucumber on Acme sourdough; sweet, succulent Dungeness crabmeat on a buttered bun with bits of lemon and celery; lusty pork-and-beef meatballs draped in provolone and stuffed into a La Farine baguette. Each is a striking, beautifully balanced minor artwork, and a few equally imaginative open-faced sandwiches (aka crostini) are available as appetizers. (A soup of the day and a couple of intricately tossed salads are on the menu as well.) Service is fast and friendly, there are two classy beers and three snazzy wines on tap, and the carrot cake whoopie pie is even better than the sandwiches.