Olive & Finch is so much more than a sandwich shop, but chef/owner Mary Nguyen builds such amazing meat-and-bread constructions that most sandwich-only spots pale in comparison. Many of the choices are named after Nguyen's friends and family, so choose from the Luca, an Italian stack; the Bennett, a veggie mix with sweet basil pesto; or the Cashman, which combines roast beef and caramelized onion with Brie and horseradish aioli. Our favorite is the Greggers, a messy pile of beef tongue cooked for six hours and then topped with garlic, caramelized onions, roasted red peppers and tarragon aioli. In a stroke of pure sandwich genius, Nguyen puts many of the sauces on top of the meats and veggies instead of underneath, so the bread doesn't get soggy and the flavors come to the forefront. Get to know these creations on a first-name basis.