Chef/owner Todd Ginsberg's epic cauliflower-eggplant banh mi is a holdover from his stint as Bocado’s head chef. Ginsberg and crew roast, and then flash fry, the cauliflower before tossing it in a lively Thai vinaigrette. The florets are stuffed into a crusty roll with slick sliced eggplant, cilantro, jalapeno, pickled carrots, daikon, and a spicy, chili-lime mayo. No meat, no tofu (though there is fish sauce in the vinaigrette), just the tastiest, veg-friendly banh mi around. $8.50.