Stachowski's Market

"Chef Jamie Stachowski knows his way around meats. He helms a butcher shop, a charcuterie and a sausage-manufacturing plant offering an impressive collection of seemingly disparate cured and smoked options, among them venison pate, veal mortadella, Texas Red Hots and French boudin. Head to his eponymous D.C. market to try them all, along with some of the biggest deli sandwiches south of the Mason-Dixon line. Stachowski's briny, succulent pastrami is cut into thick slices, then piled high on toasted pumpernickel with mustard. Sizewise, this hot sandwich could easily constitute two full meals. Same goes for the chef's take on the Italian classic, the 4 Meat Grinder. You'll likely need both hands to tackle this imposing log of a sandwich layered with locally sourced salami, coppa, mortadella and soppressata (along with provolone, peppers, onion slivers, tomatoes and lettuce), all bulging out of a toasted "