Quinnie's

Quinn Rose Levine and her husband Simon Burstall transformed this 250-year-old Route 66 farmhouse, empty and falling apart for a decade, into a counter-service sandwich shop and small market. The menu turns over with the seasons and whatever the nearby farms have that week, built around a chicken salad sandwich (skin tucked in, for anyone who asks), mortadella, and a milk bun stuffed with braised carnitas.

Weekend mornings bring the Toad in a Hole: a fried egg nested in a roll with salami and sambal. There's also a brussels sprouts Caesar and a rotating case of pastries, cookies, and other prepared foods, all made in-house.