At Orsa & Winston in downtown L.A.’s Old Bank District, chef Josef Centeno straddles the line between Italy and Japan. This year, he started offering sandwiches at lunch on house-baked milk bread brioche. I clearly won’t deny versions with fried chicken katsu or steak, which are the sandwiches initially inspired Centeno on a trip to Japan, but since I was dining at Orsa & Winston on my birthday, the filling clearly called for pork.
Their Porchetta Sandwich ($11) incorporates Centeno’s Italian influence and features meaty, slow-roasted slabs of fat-streaked pork belly tucked into buttery toasted milk bread brioche that’s stripped of its crust before serving. This sandwich co-starred crunchy, lightly vinegared cabbage slaw and ultra-savory house-made bulldog sauce that riffs on a Japanese brand of tonkatsu sauce called Bull-Dog. Bonus: each “bagged” sandwich comes with house-made potato chips.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.