Such a dish is their muffuletta, which actually may be the perfect sandwich collaboration for a butcher and a baker. This version includes tasso, salami and city ham on soft, fresh focaccia. The friendly wait staff will tell you that Micah and Katie Pfister, the husband-wife ownership team, made nearly every component themselves. Katie, the baker, bakes all of the restaurant’s bread each morning, while Micah, the butcher, cures the meat in-house.
If the biggest Atlanta restaurant cliche is a name with an “&” in it, the second biggest might be the overpriced charcuterie board. With the Pfisters’ muffuletta, you basically get a high-end charcuterie board piled onto a sandwich — and it only costs $13. Compare that with the price of much less satisfying charcuterie boards at many restaurants, and you’ll see the value.