What happens when one of the city’s top chefs ditches the fine-dining room and turns her attention to sandwiches? Wondrous things, in the case of Marjorie Meek-Bradley. Her menu is kept tiny—there’s a short list of breakfast options and just three sandos at lunch—so she can hyper-focus on the details. The soft, sweet milk-bread buns are baked fresh each day, and her fall-apart-tender pastrami takes two weeks to make. We can’t get enough of the latter in the Messy, a warm, Reuben-like creation laden with Thousand Island and Comté cheese. Also good: The Chicky Chick, with smoked chicken, lettuce, and tomato; the Cali Girl, a breakfast sandwich with cured salmon, avocado, and a fried egg.