This vegan delicatessen resembles any old-school deli — a chalkboard menu listing around eight sandwiches (from a Philly cheesesteak to a meatball sub) and a display case stocked with slabs of “meat” and “cheese” available for purchase by the pound. On the weekend, there are bagels, which you can order topped with hummus-like chive cream cheese, and glazed doughnuts topped with what might be the most realistic faux bacon we’ve ever eaten. Chef and co-owner Peter Fikaris’s faux meats are seitan-based, and while he hasn’t reinvented the wheel, he does use more oil, vinegar, and spices than is typical. This translates to big flavors and sandwiches with an oozy, overstuffed quality that helps dispel any notion of health food.

— Luke Tsai

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