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The essence of Italian summer is palpable at this sunny sanger spot, beneath a yellow-and-white awning. Slow-fermented dough produces Genovese-style focaccia that’s baked fresh every morning, with light, fluffy results. It’s the perfect vehicle for loaded sandwiches. Feeling adventurous? Fremantle octopus cosies up to stracciatella and ’nduja in a hulking number that strays far from your typical ham and cheese.

Best for: Generously filled focaccia requiring two hands and a decent appetite.