Sandwiches at Piccolina, Elana and Nathan Pearlman’s tiny and terrific lunch and dinner restaurant, open since September in Asheville’s River Arts District, begin with balls of dough baked in an 850°F pizza oven for ninety seconds until the crumb turns downy and the crust blackens and blisters. On a concise lunch menu of just ten savory dishes, six sandwiches are the marquee attractions—thoughtful, technique-driven reminders of the promise of everyday excellence.
Get the Skillet
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Order the porchetta and you get house-rolled pork roast, shaved into thin slices like deli cold cuts, layered with stracciatella cheese, tomato conserva, and arugula, and dressed with a lemon vinaigrette. That may sound baroque, but the sandwich tastes elemental, like a three-minute pop song, stripped of everything that doesn’t compound emotion and beg repetition…