This humble-looking sandwich shop on the outskirts of town has become one of Austin’s unlikeliest foodie hot spots. Co-chefs John Bates and Brandon Martinez prepare almost everything in-house, including bread, charcuterie and extra-spicy mustard. Their most ingenious concoction: the house-made pickle tucked into their smoked duck pastrami sandwich, flavored with allspice, honey, peppercorn and caraway to mimic the flavors of rye bread. Noble Pig is usually only open for breakfast and lunch, but serves a four-course prix fix dinner once a month with ambitious plates like poached bass with sugar snap pickles and pancetta-ham hock foam.
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