As it turns out, the best thing about running a whole-animal butcher shop that’s also a fully equipped restaurant is the sandwiches — smartly conceived sandwiches that, from the butcher shop’s perspective, are good for using up hard-to-sell cuts of meat. More importantly, from the customer’s perspective, the sandwiches at Clove and Hoof are just flat-out decadent and delicious. You don’t have to be an expert on sustainable business models to appreciate the restaurant’s take on a Philly cheesesteak, which elevates thin slices of beef sirloin (a less popular steak cut) by combining the meat with onion confit, grilled mushrooms, and an oozy beer-and-cheese fondue. You don’t have to know, or care, that the pork was sustainably raised (though it was) to sing the praises of the pig face Cubano — as good a use for a pig’s face as we can imagine. And if the luxurious slow-braised pork belly is on the menu? Let’s just say that if you’re a sandwich lover and a meat lover, you’d have to be a fool not to order it.