What’s the story: Artisan Cuban sandwiches are the name of the game at Daniel Figueredo and Rosa Romero’s Sanguich. They brine the ham for days, marinate lechon for 24 hours; then brush the bread with lard that they render down, before pressing them all together to a crisp. Their 25-seater space in Little Havana, designed by Figuerado, features brass trimmings, floating tables and Cuban tiles, an homage to Cuba’s early 20th century architecture. Come early as Sanguich often gets packed for lunch.

What to order: Cubano with a batido de timba and plantain fries; pan con bistec with a Jai Alai IPA, and a pair of ham croquettes. or Daniel and Rosa’s favorite a Media Noche and a cortadito. Make sure you dip the sanguich in the coffee…. Trust us. It will change your life!

Best seats in the house: The bar counter where guests have the opportunity to engage with staff.