When the FoodHeads say “fresh,” they mean it: everything, including the pickles, baked beans, mustards, and other spreads, is made from scratch. As a result, this cute little café-in-a-house turns out incredibly high-quality sandwiches. These are a combination of build-your-own, and more adventurous inventions. A simple Portobello sandwich, with plenty of bright green spinach, is very successful; so is the more ambitious “Gypsy Grove,” a combination of pork tenderloin, ham, Swiss cheese, jalapeño relish, and Tabasco slaw. Most impressive is a commanding list of homemade spreads that includes everything from chipotle mayo to bagna caüda (butter, garlic, and anchovies), and the use of lamb, which is always seasoned just right and cooked beautifully. It’s terrific on toasted ciabatta with grilled eggplant, feta, and cucumber mayonnaise, if you can get it before it sells out. Daily soup specials are also notable, although often extremely substantial. On one visit, both a tomato soup and a sweet potato soup tasted just right, but were almost too thick to deserve the tag (the former reminded us of a well-reduced pasta sauce).

Perhaps the nicest thing about FoodHeads is the setting, a nicely refurbished old craftsman bungalow with eclectic furnishings, back issues of food magazines and cookbooks, a comfortable porch, and a pretty flower garden in the front. And now...yesss!...they’re open for dinner.